Description
A colourful, flavour-packed side dish combining tender caramelised sweet potatoes, roasted broccoli, crunchy pecans, sweet-tart dried cranberries, maple syrup, balsamic vinegar, fresh rosemary, creamy feta, and parsley. Perfect for weeknight dinners or holiday tables.
Ingredients
For the Roasted Vegetables:
4 cups sweet potatoes, peeled and cubed (600 g)
4 cups broccoli florets (300 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Cranberry-Pecan Topping:
¾ cup pecans, roughly chopped (85 g)
½ cup dried cranberries (60 g)
2 tbsp maple syrup (30 ml)
1 tbsp balsamic vinegar (15 ml)
1 tsp fresh rosemary, finely chopped (1 g)
For Finishing:
⅓ cup crumbled feta cheese (50 g)
1 tbsp fresh parsley, chopped (4 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the cubed sweet potatoes and broccoli florets to the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated, then spread the vegetables into a single layer.
2. Roast the sweet potatoes and broccoli for 25–30 minutes, stirring once halfway through cooking, until the sweet potatoes are tender and lightly caramelised and the broccoli is browned around the edges.
3. While the vegetables are roasting, place the chopped pecans, dried cranberries, maple syrup, balsamic vinegar, and finely chopped rosemary in a small bowl. Stir gently until the pecans and cranberries are evenly coated.
4. Remove the roasted vegetables from the oven and gently toss them with the cranberry-pecan mixture while they are still warm. The warmth helps the maple and balsamic flavours blend into the roasted vegetables while keeping the pecans pleasantly crunchy.
5. Transfer the roasted vegetables to a serving platter. Sprinkle with crumbled feta and fresh parsley, then serve warm or at room temperature.
Notes
Cut the sweet potatoes into similarly sized cubes so they roast evenly and become tender at the same time.
Spread the vegetables across the baking sheet without overcrowding them to encourage proper roasting and caramelisation.
Turn the vegetables once during roasting to help them brown evenly on multiple sides.
Add the cranberry-pecan mixture after roasting so the pecans retain more of their texture.
Add the feta just before serving for a creamy, salty contrast against the sweet roasted flavours.
Fresh broccoli works best for roasting. If using frozen broccoli, thaw it first and pat it dry thoroughly before roasting.
The vegetables can be roasted ahead of serving and gently reheated. For the best texture, add the cranberry-pecan mixture, feta, and parsley shortly before serving.
Goat cheese can be substituted for feta, or another mild crumbly cheese can be used.
Another mild liquid sweetener can replace the maple syrup while keeping the balsamic vinegar and rosemary for balance.
Serve alongside roasted chicken, turkey, grilled meats, or a simple grain-based meal. It can also be part of a larger spread with salads and fresh bread.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American