Description
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
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
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp maple syrup
1/4 tsp cinnamon
Pinch of sea salt
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Freshly cracked black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. 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. 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 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. While the vegetables roast, place the chopped walnuts in a dry skillet over medium-low heat. Toast for about 2 minutes, stirring frequently.
6. Add the maple syrup, cinnamon, and sea salt. Stir continuously for another 1–2 minutes, until the walnuts become glossy and lightly caramelised.
7. Transfer the walnuts to a piece of parchment paper and allow them to cool. Once firm, break them into smaller pieces.
8. Transfer the warm roasted vegetables to a large serving platter, spreading them out so the different colours and textures are visible.
9. Scatter the crumbled feta generously over the warm roasted vegetables. Sprinkle the cooled candied walnuts over the feta and vegetables.
10. Finish with fresh parsley, thyme leaves, and freshly cracked black pepper. Serve warm while the vegetables are caramelised, the feta is creamy, and the candied walnuts are crunchy.
Notes
Give the vegetables enough room on the baking sheet to brown properly rather than steam.
Cut the sweet potatoes, Brussels sprouts, and carrots into similar-sized pieces so they roast evenly.
Place the Brussels sprouts cut-side down for especially crisp, browned edges.
Watch the walnuts carefully during the final minutes because maple syrup can caramelise quickly.
Add the feta after roasting to keep it creamy and prevent it from drying out.
The vegetables can be peeled and cut several hours ahead and refrigerated until ready to roast.
Candied walnuts can be prepared ahead and stored in an airtight container once completely cooled.
Pecans can be substituted for walnuts and work especially well with maple syrup and cinnamon.
Goat cheese or crumbled blue cheese can be used instead of feta.
For the best texture, roast shortly before serving and avoid covering the vegetables after roasting.
Serve alongside roasted chicken, turkey, grilled salmon, or a hearty grain dish. It can also be served as a light vegetarian meal with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean