Description
Roasted Veggie & Sweet Potato Bowl is a colourful, hearty vegetarian meal featuring caramelized sweet potatoes, tender carrots, crispy-edged Brussels sprouts, creamy feta, toasted walnuts, dried cranberries, and an optional sweet-tart cranberry sauce finish.
Ingredients
2 medium sweet potatoes, peeled and cut into bite-sized cubes
3 medium carrots, peeled and cut into slices
2 cups (250 g) Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp black pepper
3/4 cup (110 g) crumbled feta cheese
1/2 cup (60 g) walnuts, roughly chopped
1/3 cup (45 g) dried cranberries
2 tbsp cranberry sauce, optional
1 tbsp fresh rosemary, for garnish
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. A hot oven helps the vegetables caramelize while keeping their centres tender.
2. Place the cubed sweet potatoes, sliced carrots, and halved Brussels sprouts in a large bowl. Drizzle with olive oil and add the finely chopped rosemary, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
3. Spread the vegetables across the prepared baking sheet in a single layer. Leave a little space between the pieces so the hot air can circulate and help the vegetables roast and caramelize instead of steaming.
4. Roast for 30–40 minutes, stirring once halfway through cooking. Continue roasting until the sweet potatoes are tender and the carrots and Brussels sprouts have developed golden-brown, caramelized edges.
5. While the vegetables are roasting, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and allow them to cool slightly.
6. If using cranberry sauce, place it in a small saucepan over low heat. Add 1–2 teaspoons of water and stir for 1–2 minutes until the sauce becomes smooth and easy to drizzle.
7. Divide the warm roasted sweet potatoes, carrots, and Brussels sprouts evenly among four serving bowls. Arrange the vegetables so each bowl has a colourful mixture of all three roasted ingredients.
8. Sprinkle each bowl with crumbled feta, toasted walnuts, and dried cranberries. The creamy feta and crunchy walnuts create a lovely contrast with the tender roasted vegetables.
9. If using, drizzle a little of the warmed cranberry sauce over each bowl. The sweet-tart cranberry flavour pairs beautifully with the savoury feta and naturally sweet caramelized vegetables.
10. Finish with fresh rosemary and an extra crack of black pepper. Serve warm as a satisfying vegetarian meal or alongside grilled chicken, salmon, or roasted turkey.
Notes
Cut the vegetables into evenly sized pieces so they roast consistently and finish at approximately the same time.
Don’t overcrowd the baking sheet. Give the vegetables enough room to brown and caramelize instead of steaming.
Turn the vegetables halfway through roasting to encourage even browning on multiple sides.
Toast the walnuts for a few minutes in a dry skillet to bring out their natural oils and deepen their flavour.
Add the feta after roasting to preserve its creamy texture and salty flavour.
Use cranberry sauce sparingly. A light drizzle adds sweetness without overpowering the roasted vegetables.
Serve immediately while the vegetables are warm and the walnuts are freshly toasted.
Butternut squash, cauliflower, broccoli, parsnips, or red onions can be used as alternative vegetables. Adjust the cooking time as needed.
The roasted vegetables can be prepared ahead and stored in an airtight container in the refrigerator. Reheat them in the oven or skillet before assembling.
Add the feta, walnuts, and cranberries after reheating for the best texture.
Toasted pecans are an excellent substitute for walnuts.
Goat cheese, crumbled blue cheese, or another creamy cheese can replace the feta. For a dairy-free version, omit the cheese or use a suitable dairy-free alternative.
Balsamic glaze, pomegranate molasses, or honey-lemon dressing can be used instead of cranberry sauce.
For extra protein, add grilled chicken, roasted turkey, baked salmon, chickpeas, lentils, or your favourite beans.
For a substantial grain bowl, serve the roasted vegetables over quinoa, brown rice, farro, couscous, or another favourite grain.
Store leftovers in an airtight container in the refrigerator. Keep the feta, walnuts, cranberries, and cranberry sauce separate when possible, then reheat and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American