Vegan Caramelized Veggie Skewers with Cranberry-Honey Glaze is a comforting side dish. Prepare this recipe in just one hour and serve as a lunch or dinner. We made these skewers with roasted vegetables, olive oil, maple syrup, seasoning, cranberries, orange juice and zest, balsamic vinegar, walnuts, thyme leaves, and pomegranate arils. This dish contains 7 grams of protein and 390 calories. Store these Vegan Caramelized Veggie Skewers with Cranberry-Honey Glaze for four days in the refrigerator. You may pair them with sweet potato mash, wild rice pilaf, vegan winter salad, vegan mushroom gravy, garlic herb bread, or dinner rolls.
STATS:
- Calories: 390 kcal
- Preparation time: 25 minutes
- Serving size: 1 serving
- Cooking time: 35 minutes
- Cuisine: American
- Total time: 1 hour
- Course: Side Dish
- Diet: Vegan
- Serving: 6
EQUIPMENT:
- 2 large baking sheets
- Large mixing bowl
- Chef’s knife
- Small saucepan
- Wooden spoon
- Small skillet
- Measuring cups and spoons
- Cutting board
- Vegetable peeler
- Wooden skewers
- Pastry brush
- Baking paper
- Serving platter
INGREDIENTS:
ROASTED VEGETABLES:
- 2 cups Brussels sprouts
- 1 large sweet potato
- Half tsp ground cinnamon
- 2 cups butternut squash
- Quarter tsp cracked black pepper
- 3 medium carrots
- Half tsp smoked paprika
- 3/4 tsp kosher salt
- 2 medium beets
- Half tsp dried thyme
- 3 tbsp olive oil
- 2 tbsp maple syrup
VEGAN CRANBERRY-HONEY-STYLE GLAZE:
- 2 tbsp orange juice
- 1 tsp orange zest
- 1/4 cup vegan honey alternative
- 1 tbsp balsamic vinegar
- 2 tbsp water
- Half cup fresh or frozen cranberries
- 1 pinch kosher salt
WALNUT CRUNCH:
- Half cup chopped walnuts
- 1 tbsp maple syrup
- Quarter tsp ground cinnamon
- 1 pinch kosher salt
GARNISH:
- 1 tbsp thyme leaves
- Quarter cup pomegranate arils
- 1 tsp orange zest
- Quarter tsp flaky sea salt
INGREDIENT NOTES:
BRUSSELS SPROUTS:
- They give a nutty taste and become caramelized when we roast them. We cut them in half so they become perfectly browned. You may use broccoli florets as per your preference.
BUTTERNUT SQUASH:
- It gives natural sweetness and a beautiful orange color to the recipe. This squash adds a rich autumn taste to the meal. You may utilize pumpkin as another option.
CRANBERRIES:
- They provide bright red color and tart taste in the dish. You may use raspberries as an alternative.
WALNUTS:
- Walnuts give a rich and buttery crunch that pairs well with the soft roasted vegetables. You may replace them with sunflower seeds for a nut-free recipe.
BALSAMIC VINEGAR:
- It gives acidity and depth to the recipe. This vinegar keeps the glaze from tasting too sweet. You may use apple cider vinegar as another idea.
INSTRUCTIONS:
- First, cover the sheets with baking paper and warm the oven to 425°F.
- Cut the Brussels sprouts, sweet potato, butternut squash, carrots, and beets into 1-inch cubes.
- Include the prepared vegetables, olive oil, maple syrup, cinnamon, smoked paprika, dried thyme, salt, and black pepper in the bowl.
- Toss the vegetables and spread them on the sheet in a single layer, then roast them for 35 minutes, turning halfway.
- Cook cranberries, vegan honey alternative, orange juice and zest, balsamic vinegar, water, and salt in the saucepan for 9 minutes.
- Put the walnuts, cinnamon, maple syrup, and salt in the dry skillet to cook for 4 minutes.
- Then cool the vegetables for 5 minutes and thread them on the wooden skewers.
- Arrange the skewers on the platter and drizzle cranberry glaze over them.
- Scatter the toasted walnuts and include thyme, orange zest, and pomegranate arils.
- Lastly, sprinkle a small amount of flaky sea salt on the skewers and serve them warm.
SERVING SUGGESTIONS:
MAIN:
- Mushroom Wellington
- Lentil Loaf
- Stuffed Acorn Squash
- Roast with Herb Gravy
GRAIN DISHES:
- Wild Rice Pilaf
- Cranberry Quinoa Salad
- Garlic Herb Couscous
- Brown Rice Pilaf
POTATO DISHES:
- Garlic Mashed Potatoes
- Vegan Scalloped Potatoes
- Rosemary Roasted Potatoes
- Sweet Potato Mash
SALADS:
- Apple Walnut Salad
- Vegan Winter Salad
- Pomegranate Kale Salad
- Cranberry Spinach Salad
SAUCES & DIPS:
- Vegan Mushroom Gravy
- Cranberry Sauce
- Vegan Herb Gravy
- Balsamic Reduction
BREAD:
- Vegan Dinner Rolls
- Garlic Herb Bread
- Rosemary Focaccia
- Vegan Cornbread
TIPS:
- Cut the vegetables into even sizes to cook them perfectly at the same time.
- Toast the walnuts on a low flame and stir to keep them from getting burned.
- You should not cook the cranberry glaze too much, as it gets thick after cooling.
STORAGE INFORMATION:
FRIDGE:
- Store the vegetables, glaze, and walnut topping in different closed boxes for four days.
FREEZER:
- Store the roasted vegetables for 2 months in the freezer.
FAQs:
Why are we including a vegan honey alternative?
- Including traditional honey will not make your recipe vegan; that’s why a honey alternative is used.
Can I make these skewers earlier?
- Yes, you may prepare the vegetables and glaze one day early, then assemble when serving.
How to reduce sweetness from the glaze?
- You may reduce the vegan honey alternative and include a little extra orange juice for less sweetness.
Are skewers important for serving?
- No, you may serve the roasted vegetables on the platter and drizzle glaze on them.
Does this recipe contain gluten?
- No, there is no ingredient included in this recipe that contains gluten.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net carbs: 47 g
Iron: 2.5 mg
Total carbs: 56 g
Vitamin A: 18,500 IU
Fiber: 9 g
Calcium: 105 mg
Protein: 7 g
Sodium: 410 mg
Potassium: 1,050 mg
