Description
Golden Roasted Root Vegetables with Whipped Feta, Pecans, Cranberries & Maple Honey Glaze is a colourful and flavour-packed vegetable dish made with sweet potatoes, carrots, parsnips, and beetroot. Roasted until tender and caramelised, the vegetables are served over creamy whipped feta and finished with toasted pecans, dried cranberries, and a glossy maple honey glaze.
Ingredients
2 large sweet potatoes, peeled and cubed
3 medium carrots, sliced
2 medium parsnips, peeled and sliced
2 medium beetroot, peeled and cubed
2 tbsp olive oil
1 tbsp honey or maple syrup
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup (150 g) feta cheese
1/4 cup (60 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
Pinch of black pepper
1/2 cup (55 g) pecans, roughly chopped and toasted
1/3 cup (50 g) dried cranberries
2 tbsp honey
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp orange juice or water
1/2 tsp Dijon mustard
Pinch of salt
2 tbsp fresh parsley, chopped
Fresh thyme leaves
Lemon zest, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the sweet potatoes, carrots, parsnips, and beetroot on the prepared baking sheet. Drizzle with olive oil and honey or maple syrup. Sprinkle over the garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
3. Spread the vegetables into a single layer. Roast for 35–45 minutes, turning halfway through, until tender and beautifully caramelised around the edges.
4. Add the feta, Greek yogurt, olive oil, lemon juice, garlic, and black pepper to a food processor. Blend until smooth and creamy.
5. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
6. Combine the honey, maple syrup, balsamic vinegar, orange juice or water, Dijon mustard, and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.
7. Spread the whipped feta generously across a large serving platter. Arrange the warm roasted root vegetables over the feta.
8. Scatter the toasted pecans and dried cranberries over the roasted vegetables.
9. Pour the warm maple honey glaze over the vegetables, feta, pecans, and cranberries.
10. Finish with fresh parsley, thyme, and a little lemon zest if desired. Serve warm while the vegetables are caramelised and the feta is creamy.
Notes
Cut the vegetables evenly so similar-sized pieces roast more consistently.
Don’t overcrowd the tray. Keep the vegetables in a single layer so they can caramelise properly.
Turn the vegetables halfway through roasting to help them brown more evenly.
Toast the pecans carefully. Stir frequently and remove them as soon as they become fragrant and lightly golden.
Add the glaze at the end to help preserve the roasted texture.
The whipped feta can be blended ahead of time and kept ready for assembling the dish.
The maple honey glaze can be prepared ahead and gently warmed before drizzling over the finished vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American