Caramelized Butternut Squash Carrots Broccoli & Yukon Potatoes

I’ve been following a high-protein lifestyle for exactly 5 weeks and I’m so excited to share that I’ve lost 23.2 lbs!! 🎉 Every meal is built around lean protein first, which keeps me full longer, supports muscle, and helps control cravings. high in protein, balanced, and designed to fuel your body while supporting fat loss. 💪
If you’re thinking about going high-protein, this might be your sign.

Ingredients:
Roasted Veggies:
2 cups butternut squash, cubed (300 g)
2 cups carrots, sliced (250 g)
2 cups broccoli florets (180 g)
2 cups Yukon gold potatoes, cubed (300 g)
3 tablespoons olive oil (45 ml)
1 teaspoon salt (6 g)
½ teaspoon black pepper (2 g)
½ teaspoon smoked paprika or dried thyme (1 g)
Toppings:
3 oz feta cheese, crumbled (85 g)
⅓ cup pecans, toasted and chopped (40 g)
Cranberry-Honey Glaze:
¼ cup dried cranberries (30 g)
3 tablespoons honey (60 g)
1 tablespoon balsamic vinegar (15 ml)
1 tablespoon water
Directions:
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss butternut squash, carrots, broccoli, and Yukon potatoes with olive oil, salt, pepper, and smoked paprika or thyme.
Spread vegetables evenly on the baking sheet in a single layer.
Roast for 35–40 minutes, stirring halfway through, until vegetables are tender and caramelized.
While the vegetables roast, combine dried cranberries, honey, balsamic vinegar, and water in a small saucepan.
Simmer over low heat for 5–7 minutes until slightly thickened, then remove from heat.
Transfer roasted vegetables to a serving platter.
Drizzle with cranberry-honey glaze, then sprinkle with crumbled feta and toasted pecans.
Serve warm as a main dish or hearty side.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4 servings