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Dinner recipe · from the recipe book

Honey-Thyme Roasted Carrots and Squash

Sweet, caramelized carrots, butternut and Brussels sprouts glazed with honey and thyme, finished with crunchy pecans and tangy feta.

Honey-Thyme Roasted Carrots and Squash

Ingredients

  • 7½ medium450 gCarrotspeeled and cut into 2-inch sticks
  • 3½ cups cubed500 gButternut squash, peeledcut into 1-inch cubes
  • 4½ cups400 gBrussels sproutstrimmed and halved
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 2 tbsp40 gHoney
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp10 gApple cider vinegar
  • ⅓ cup chopped45 gPecansroughly chopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the carrot, butternut, Brussels sprouts, chickpeas and red onion with the olive oil, half the thyme, the salt and the black pepper.
  3. Spread in a single layer, using two pans if crowded, and roast 25 minutes, stirring once.
  4. Whisk the honey, cider vinegar and remaining thyme together.
  5. Drizzle the honey mixture over the vegetables, scatter on the pecans and toss.
  6. Roast 8 to 10 minutes more, until the vegetables are tender and glazed at the edges.
  7. Transfer to a platter and top with the feta before serving.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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