Description
Oven-Roasted Root Vegetables with Feta Crumbles, Almond Crunch & Maple Cranberry Glaze combine tender caramelised sweet potatoes, carrots and parsnips with creamy feta, toasted almonds and a glossy sweet-tangy cranberry glaze. This colourful side dish is ready in just 50 minutes and is perfect for holiday dinners, entertaining or cosy family meals.
Ingredients
For the Vegetables:
2 cups (300 g) sweet potatoes, cubed
2 cups (300 g) carrots, sliced
2 cups (300 g) parsnips, cubed
2 tbsp (30 ml) olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme or rosemary
½ tsp garlic powder
For the Toppings:
½ cup crumbled feta cheese
⅓ cup sliced or chopped almonds, toasted
2 tbsp fresh parsley, chopped
For the Maple Cranberry Glaze:
⅓ cup cranberry sauce or cranberry preserves
2 tbsp maple syrup
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp fresh thyme leaves
Instructions
Preheat the oven to 425°F (220°C).
Place the cubed sweet potatoes, sliced carrots and cubed parsnips on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, dried thyme or rosemary, and garlic powder. Toss until evenly coated.
Spread the vegetables into a single layer and roast for 30–35 minutes, turning halfway through, until tender and caramelised around the edges.
While the vegetables roast, place the sliced or chopped almonds in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat.
Add the cranberry sauce or preserves, maple syrup, balsamic vinegar, Dijon mustard and fresh thyme leaves to a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.
Transfer the roasted vegetables to a serving platter. Sprinkle generously with crumbled feta followed by the toasted almonds.
Drizzle the warm maple cranberry glaze evenly over the vegetables, feta and almonds.
Finish with freshly chopped parsley and serve immediately while warm.
Notes
Don’t overcrowd the baking sheet so the vegetables can roast and caramelise properly.
Cut the vegetables into similar-sized pieces for even cooking.
Turn the vegetables halfway through roasting for better browning.
Watch the almonds closely because they can toast quickly.
Add the maple cranberry glaze just before serving for the best flavour and presentation.
For leftovers, keep the glaze separate when possible and add the toppings after reheating.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish, Vegetables
- Method: Oven
- Cuisine: Mediterranean