Description
Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts is a colorful roasted vegetable dish featuring caramelized maple-glazed vegetables, creamy feta and buttery candied walnuts. Perfect for holiday dinners or everyday meals.
Ingredients
For the Vegetables:
2 medium sweet potatoes, cubed
500 g Brussels sprouts, halved
3 carrots, sliced
2 tbsp olive oil
2 tbsp maple syrup
1 tsp paprika
Salt and black pepper, to taste
For the Topping:
150 g feta cheese, crumbled
For the Candied Walnuts:
1/3 cup walnuts, roughly chopped
1 tbsp butter
2 tbsp maple syrup
Pinch of salt
Optional:
Fresh thyme or rosemary
Orange zest
Chili flakes
Instructions
1. Preheat the oven to 400°F (200°C/180°C fan).
2. In a large bowl, toss the sweet potatoes, Brussels sprouts and carrots with olive oil, maple syrup, paprika, salt and black pepper until evenly coated.
3. Spread the vegetables onto a large baking tray in a single layer and roast for 35 to 40 minutes, turning halfway through, until caramelized and tender.
4. Meanwhile, melt the butter in a small skillet over medium heat. Add the walnuts, maple syrup and a pinch of salt. Cook for 2 to 3 minutes until glossy and lightly caramelized.
5. Transfer the roasted vegetables to a serving platter.
6. Sprinkle the crumbled feta evenly over the warm vegetables.
7. Scatter the candied walnuts over the top.
8. Finish with fresh thyme, rosemary, orange zest or chili flakes if desired. Serve immediately.
Notes
Roast the vegetables in a single layer for maximum caramelization.
Add the feta after roasting so it softens without completely melting.
Watch the walnuts carefully while caramelizing to prevent burning.
Store leftovers in the refrigerator for up to 4 days.
Reheat gently and add fresh herbs before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean