Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts

Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts is a colourful, cosy side dish packed with roasted vegetables, creamy feta, and crunchy maple-glazed walnuts. The sweet potatoes and carrots become beautifully caramelised in the oven, while the Brussels sprouts develop crispy golden edges. A sprinkle of salty feta and crunchy candied walnuts brings everything together in the most delicious way.

Ingredients

For the Vegetables

• 2 medium sweet potatoes, peeled and cubed
• 500 g Brussels sprouts, trimmed and halved
• 3 medium carrots, sliced
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Candied Walnuts

• 1/2 cup (60 g) walnuts, roughly chopped
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• Pinch of sea salt

For the Feta Topping

• 3/4 cup (110 g) crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• Freshly cracked black pepper

How to Make It

1. Prepare the Oven

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Season the Vegetables

Add the sweet potatoes, Brussels sprouts, and carrots to a large bowl. Drizzle with olive oil and maple syrup. Sprinkle with paprika, garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated.

3. Arrange for Roasting

Spread the vegetables across the prepared baking sheet in a single layer. Avoid overcrowding the pan so the vegetables roast and caramelise instead of steaming. Place the Brussels sprouts cut-side down where possible for extra browning.

4. Roast

Roast for 30–40 minutes, turning the vegetables halfway through. Continue roasting until the sweet potatoes are tender and golden and the Brussels sprouts have crispy, caramelised edges.

5. Make the Candied Walnuts

While the vegetables roast, place the chopped walnuts in a dry skillet over medium-low heat. Toast for about 2 minutes, stirring frequently.

Add the maple syrup, cinnamon, and sea salt. Stir continuously for another 1–2 minutes, until the walnuts become glossy and lightly caramelised.

Transfer the walnuts to a piece of parchment paper and allow them to cool. Once firm, break them into smaller pieces.

6. Assemble

Transfer the warm roasted vegetables to a large serving platter, spreading them out so the different colours and textures are visible.

7. Add the Feta

Scatter the crumbled feta generously over the warm roasted vegetables. The warmth of the vegetables will soften the feta slightly without completely melting it.

8. Add the Candied Walnuts

Sprinkle the cooled candied walnuts over the feta and roasted vegetables, making sure every serving gets plenty of that crunchy maple-coated topping.

9. Garnish

Finish with fresh parsley, thyme leaves, and freshly cracked black pepper.

10. Serve

Serve warm while the vegetables are caramelised, the feta is creamy, and the candied walnuts are crunchy.

Why This Recipe Works

This recipe is all about contrast. The sweet potatoes and carrots bring natural sweetness, while roasted Brussels sprouts add a savoury, slightly bitter note and plenty of crispy edges. Maple syrup enhances the caramelisation, feta adds a salty and creamy element, and the candied walnuts provide a satisfying crunch.

And honestly, that combination is what makes this vegetable dish feel much more special than a standard tray of roasted vegetables.

Tips for the Best Roasted Vegetables

• Don’t overcrowd the pan: Give the vegetables enough room to brown properly.
• Cut everything evenly: Similar-sized pieces will roast more evenly.
• Place Brussels sprouts cut-side down: This helps create those beautifully browned, crispy edges.
• Watch the walnuts carefully: Maple syrup can caramelise quickly, so keep stirring during the final minutes.
• Add the feta after roasting: This keeps it creamy and prevents it from drying out.

Serving Suggestions

This roasted vegetable platter works beautifully as a holiday side dish, Sunday dinner accompaniment, or cosy weeknight vegetable meal.

Serve it alongside roasted chicken, turkey, grilled salmon, or a hearty grain dish. It can also be served on its own as a light vegetarian meal with crusty bread or a simple green salad.

Frequently Asked Questions

Can I prepare the vegetables ahead of time?

Yes. You can peel and cut the vegetables several hours ahead and keep them refrigerated until you’re ready to roast them. For the best texture, roast them shortly before serving.

Can I use pecans instead of walnuts?

Absolutely. Pecans are an excellent substitute and work especially well with maple syrup and cinnamon.

Can I make the candied walnuts ahead?

Yes. The candied walnuts can be prepared ahead of time and stored in an airtight container once completely cooled.

Can I use another cheese instead of feta?

Yes. Goat cheese can be used for a softer, tangier finish, while crumbled blue cheese will create a stronger flavour.

How do I keep the vegetables crispy?

Roast them in a single layer without overcrowding the baking sheet. Also, avoid covering them after roasting, as trapped steam can soften the crispy edges.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Calories	Approx. 365 per serving
Protein	Approx. 9g per serving

Final Thoughts

Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts is the kind of colourful roasted vegetable dish that can easily become the star of the table. Sweet maple-caramelised vegetables, salty feta, and crunchy candied walnuts create an irresistible balance of flavours and textures in every bite.

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