Vegan Caramelized Butternut Squash Carrots Broccoli & Sweet Potato with feta walnuts & cranberry-honey glaze is a comforting meal. This dish contains 330 kcal per serving, & it takes only one hour. We made this meal with vegetables, olive oil, seasoning, cranberry juice, maple syrup, orange juice, Dijon mustard, balsamic glaze, cornstarch, vegan feta, walnuts, and parsley. Replace walnuts with sunflower seeds if you do not want nuts in the recipe. We may pair this dish with quinoa pilaf, cranberry spinach salad, vegan lentil loaf, crispy baked tempeh, vegan stuffing, vegan mashed potatoes, or cranberry sauce. Include this Vegan Caramelized Butternut Squash Carrots Broccoli & Sweet Potato with feta walnuts & cranberry-honey glaze in the container and store for four days.
STATS:
- Total Time: 1 hour
- Course: Main
- Serving Size: 1½ cups
- Calories: 330 kcal
- Cuisine: American
- Preparation Time: 20 minutes
- Diet: Vegan
- Cooking Time: 40 minutes
- Serving: 6
EQUIPMENT:
- Cutting board
- Measuring spoons
- Chef’s knife
- Spatula
- Large baking sheet
- Serving platter
- Small saucepan
- Whisk
- Baking paper
- Large mixing bowl
- Measuring cups
INGREDIENTS:
ROASTED VEGETABLES:
- 3 cups peeled and cubed butternut squash
- Quarter tsp black pepper
- 2 cups cubed sweet potato
- 1 tsp smoked paprika
- Half tsp ground cinnamon
- 2 cups sliced carrots
- 3 cups broccoli florets
- Half tsp salt
- 2 tbsp olive oil
- 1 tsp garlic powder
CRANBERRY-MAPLE GLAZE:
- 1 tsp fresh orange zest
- One tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- Quarter tsp ground cinnamon
- 1 tbsp cold water
- Half cup cranberry juice
- 1 tbsp orange juice
- 3 tbsp maple syrup
- ⅛ tsp ground nutmeg
- One tbsp cornstarch
TOPPINGS:
- ⅓ cup dried cranberries
- 2 tbsp chopped parsley
- Half cup chopped walnuts
- 1 tsp orange zest
- ¾ cup crumbled vegan feta cheese
INGREDIENT NOTES:
BUTTERNUT SQUASH:
- This is the main ingredient that become sweet after roasting. It includes a creamy texture and beautiful golden-orange color to the dish. You may use acorn squash as per your preference.
SWEET POTATO:
- It includes a natural sweet taste and makes the dish more filling. This potato pairs well with the broccoli and carrots. You may use Yukon Gold potatoes as an alternative.
BROCCOLI FLORETS:
- They give a savory vegetable taste that complements the sweeter squash and sweet potato. Broccoli florets add green color to the dish. You may use cauliflower as another choice.
CRANBERRY JUICE:
- It makes the fruity base of the glaze. Cranberry juice gives a tart taste to keep the recipe from becoming too sweet. You may use unsweetened apple juice as a substitute.
BALSAMIC GLAZE:
- This gives acidity and depth to the dish. Balsamic glaze maintains the sweet ingredients and gives a richer taste to the glaze. You may use apple cider vinegar as another idea.
INSTRUCTIONS:
- First, cover the sheet with the baking paper and warm the oven to 425°F.
- Include butternut squash, sweet potato, carrots, broccoli, and seasoning in the bowl.
- Toss all the ingredients, then spread one layer of the vegetables on the sheet & roast for 20 minutes.
- Whisk orange juice, cranberry juice, cinnamon, maple syrup, balsamic vinegar, Dijon mustard, orange zest, and nutmeg in the small saucepan.
- Simmer the mixture gently on a medium-low flame and mix cornstarch with cold water in a bowl.
- Slowly whisk the cornstarch mixture into the saucepan and cook for 3 minutes.
- Turn off the flame, then drizzle half of the glaze on the roasted vegetables and toss gently.
- Roast the vegetables for another 20 minutes, then include them in the serving platter.
- Drizzle the remaining cranberry-maple glaze and sprinkle dried cranberries, walnuts, vegan feta, and parsley on top.
- Lastly, include fresh lemon zest and serve the dish.
SERVING SUGGESTIONS:
MAIN:
- Vegan Lentil Loaf
- Vegan Mushroom Wellington
- Herb-Roasted Tofu
- Crispy Baked Tempeh
- Vegan Stuffed Portobello Mushrooms
GRAIN DISHES:
- Brown Rice Pilaf
- Wild Rice with Cranberries
- Quinoa Pilaf
- Garlic Herb Couscous
- Barley and Vegetable Pilaf
SALADS:
- Apple Walnut Green Salad
- Cranberry Spinach Salad
- Vegan Kale Caesar Salad
- Mixed Green Salad with Orange Vinaigrette
- Arugula and Pear Salad
MEALS:
- Vegan Mashed Potatoes
- Vegan Mushroom Gravy
- Cranberry Sauce
- Vegan Stuffing
- Roasted Brussels Sprouts
TIPS:
- Cut the vegetables into equal sizes to cook them at the same time.
- Avoid crowding the pan too much so they roast well instead of steaming.
- Include the glaze at last to make the dish taste better and not burn the glaze.
- To get extra taste in the meal, toast the walnuts in the dry skillet for 5 minutes.
STORAGE INFORMATION:
FRIDGE:
- Include the vegetables in the container and store for four days.
FREEZER:
- Freeze the roasted vegetables for two months and add fresh topping for better results.
FAQs:
Can I exclude walnuts from this recipe?
- Yes, you may replace it with pumpkin seeds, pecans, or skip it completely.
How to reduce sweetness in the glaze?
- You may reduce maple syrup from 3 tbsp to 1 tbsp for a less sweet glaze.
Can I replace broccoli with cauliflower?
- Yes, you may use cauliflower instead of broccoli and roast it well with the vegetables.
Does frozen broccoli give good results in the dish?
- Yes, you may include frozen broccoli after removing extra moisture properly.
Can I prepare the vegetables earlier?
- Yes, you may cut the vegetables several hours in advance and refrigerate them in the container.
NUTRITIONAL INFORMATION:
Net Carbs: 43 g
Iron: 2.1 mg
Calories: 330 kcal
Total Carbs: 50 g
Vitamin A: 16,500 IU
Fiber: 7 g
Calcium: 115 mg
Protein: 6 g
Sodium: 430 mg
Potassium: 850 mg
