The Vegan Caramelized Butternut Squash Carrots Broccoli & Yukon Potatoes with Feta Pecans & Cranberry-Honey Glaze is a comforting dish. This meal has eight grams of fiber and 390 calories per serving. Prepare this dish in just 65 minutes and serve it at lunches, events, feasts, or holidays. We made this dish with olive oil, butternut squash, potatoes, carrots, broccoli florets, seasoning, vegan feta cheese, pecans, herbs, cranberries, vegan honey alternative, maple syrup, and balsamic vinegar. Pair this meal with crispy tofu, white bean cakes, herb couscous, apple arugula salad, wild rice, lentil patties, vegan dinner rolls, or garlic bread. Store this Vegan Caramelized Butternut Squash Carrots Broccoli & Yukon Potatoes with Feta Pecans & Cranberry-Honey Glaze for 4 days in the refrigerator.
STATS:
- Total Time: 65 minutes
- Diet: Vegan
- Serving Size: 1½ cups
- Cooking Time: 45 minutes
- Serving: 6
- Calories: 390 kcal
- Course: Main
- Preparation Time: 20 minutes
- Cuisine: American
EQUIPMENT:
- Large baking sheet
- Large mixing bowl
- Small saucepan
- Measuring cups
- Baking paper
- Wooden spoon
- Chef’s knife
- Measuring spoons
- Small bowl
- Cutting board
- Serving platter
INGREDIENTS:
ROASTED VEGETABLES:
- 2 cups cubed Yukon Gold potatoes
- Half tsp salt
- 3 cups peeled and cubed butternut squash
- Half tsp smoked paprika
- Three cups broccoli florets
- 2 tbsp olive oil
- 1 tsp dried thyme
- Quarter tsp black pepper
- 1 tsp garlic powder
- 2 cups sliced carrots
TOPPINGS:
- ¾ cup crumbled vegan feta cheese
- Half cup chopped pecans
- 2 tbsp chopped parsley
CRANBERRY-HONEY GLAZE:
- One tbsp maple syrup
- 1 tbsp orange juice
- Three tbsp vegan honey alternative
- 1 tsp orange zest
- 1 tbsp water
- Half cup cranberries
- 1 tsp balsamic vinegar
INGREDIENT NOTES:
BUTTERNUT SQUASH:
- It includes a natural sweet taste in the dish. Butternut squash becomes soft and caramelized when we roast it. Include acorn squash if you are not using butternut squash.
YUKON GOLD POTATOES:
- They have a naturally buttery texture that gets tender from the inside out in the oven. Utilize baby potatoes as an alternative.
OLIVE OIL:
- It roasts the vegetables well and do not let them become dry. Olive oil sticks the seasonings properly to the vegetables. You may use avocado oil as a substitute.
VEGAN FETA:
- This feta includes a creamy and tangy taste to the vegetables. It makes the dish more interesting as well. Vegan goat cheese is a good alternative to use.
INSTRUCTIONS:
- First, cover the sheet with baking paper & warm the oven to 425°F.
- Toss butternut squash, Yukon potatoes, carrots, broccoli, olive oil, and seasoning in the large bowl.
- Then spread vegetables on the sheet in a single layer to roast them for twenty minutes.
- Take the sheet from the oven and toss the vegetables, then roast again for another 20 minutes.
- Cook the cranberries, vegan honey alternative, maple syrup, orange juice, balsamic vinegar, water, and orange zest in the saucepan for ten minutes.
- Mash the cranberries lightly with the back of a spoon and cook till the mixture gets glossy.
- Toast the chopped pecans in the dry skillet on medium-low flame for 5 minutes.
- Include the roasted vegetables on the platter and drizzle cranberry glaze on them.
- Lastly, sprinkle vegan feta, toasted pecans, and parsley on top, then serve.
SERVING SUGGESTIONS:
GRAIN DISHES:
- Quinoa Pilaf
- Brown Rice
- Wild Rice
- Herbed Couscous
- Garlic Quinoa
PROTEIN DISHES:
- Crispy Tofu
- Lentil Patties
- Herb-Marinated Tempeh
- White Bean Cakes
- Baked Chickpeas
BREAD & BAKERY:
- Vegan Dinner Rolls
- Garlic Bread
- Whole-Grain Bread
- Rosemary Focaccia
- Vegan Cornbread
SALADS:
- Simple Garden Salad
- Citrus Kale Salad
- Cranberry Spinach Salad
- Pear Walnut Salad
- Apple Arugula Salad
TIPS:
- Cut the vegetables into even pieces to roast them properly at the equal speed.
- Do not crowd the pan too much so the vegetables caramelize well and not steam.
- Roast the vegetables at 425°F to get golden edges and a deeper taste in the meal.
- Include the glaze at last to keep the flavor bright and avoid the sugar from burning.
STORAGE INFORMATION:
FRIDGE:
- Store the vegetables and glaze in separate boxes for four days.
FREEZER:
- Include the vegetables in the container and freeze for 60 days.
FAQs:
Are sweet potatoes a good substitute for Yukon potatoes?
- Yes, you may add sweet potatoes as a substitute, but it will make the dish sweeter.
Can I make this meal earlier?
- Yes, you may prepare the vegetables one day in advance and refrigerate them till needed to serve.
How to make this dish nut-free?
- You may replace the pecans with pumpkin seeds for a nut-free version.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net Carbs: 50 g
Iron: 2.2 mg
Total Carbs: 58 g
Vitamin A: 14,800 IU
Fiber: 8 g
Calcium: 125 mg
Protein: 8 g
Sodium: 430 mg
Potassium: 950 mg
