🍠 Mediterranean Caramelized Veggie Tray with Halloumi, Walnuts & Cranberry-Honey Glaze
⏱ Prep Time
20 minutes
⏳ Roast Time
40–45 minutes
🍽 Serves
4–6
🧺 Ingredients
Roasted Vegetables
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2 cups butternut squash, peeled & cubed
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2 cups sweet potato, cubed
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2 cups Brussels sprouts, halved
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2 large carrots, sliced
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3 tbsp extra-virgin olive oil
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1 tsp smoked paprika
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1 tsp dried thyme or oregano
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½ tsp ground cinnamon
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Salt & black pepper, to taste
Halloumi & Toppings
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8 oz (225 g) halloumi cheese, sliced or cubed
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¾ cup walnuts, roughly chopped
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½ cup dried cranberries
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Optional garnish: fresh parsley or thyme
Cranberry-Honey Glaze
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⅓ cup cranberry sauce (whole-berry preferred)
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3 tbsp raw honey
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1 tbsp balsamic vinegar
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1 tsp orange zest
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1 tbsp fresh orange juice
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Pinch of salt
🔥 Instructions
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Preheat oven
Preheat to 400°F (200°C). Line a large baking tray with parchment. -
Season vegetables
In a large bowl, toss squash, sweet potato, Brussels sprouts, and carrots with olive oil, paprika, thyme, cinnamon, salt, and pepper. -
Roast
Spread vegetables in a single layer. Roast 25 minutes, flipping halfway. -
Add halloumi & walnuts
Remove tray, nestle halloumi among vegetables, sprinkle walnuts over top.
Return to oven and roast 12–15 minutes, until halloumi is golden and vegetables caramelized. -
Prepare glaze
In a small saucepan, combine cranberry sauce, honey, balsamic, orange zest, orange juice, and salt.
Simmer 3–5 minutes until glossy. -
Finish dish
Drizzle warm glaze over roasted vegetables. Sprinkle dried cranberries and fresh herbs. -
Serve warm
Let rest 5 minutes before serving.
🌿 Serving Suggestions
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Serve as a holiday side or vegetarian main
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Pair with grilled chicken, lamb, or salmon
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Delicious over farro, couscous, or quinoa
💡 Variations
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Vegan: Replace halloumi with roasted chickpeas
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Lower sugar: Reduce honey by half
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Spicy-sweet: Add chili flakes to glaze
