Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts

A colourful roasted vegetable dish that combines the natural sweetness of sweet potatoes and carrots with the earthy flavour of Brussels sprouts. Maple syrup creates a delicious caramelised glaze, while creamy feta cheese and crunchy candied walnuts add richness and texture. This recipe works beautifully as a holiday side dish or a nutritious vegetarian main course.

Servings

6 servings

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 55 minutes

Ingredients

For the Vegetables

• 2 medium sweet potatoes, peeled and cubed
• 500 g Brussels sprouts, trimmed and halved
• 3 carrots, sliced
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Topping

• ½ cup candied walnuts, roughly chopped
• 100 g feta cheese, crumbled
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. In a large bowl, combine sweet potatoes, Brussels sprouts, and carrots.
3. Add olive oil, maple syrup, paprika, garlic powder, salt, and pepper. Toss until all vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking tray.
5. Roast for 35–40 minutes, stirring halfway through, until the vegetables are tender and caramelised around the edges.
6. Remove from the oven and transfer to a serving platter.
7. Sprinkle with crumbled feta cheese and candied walnuts.
8. Garnish with fresh parsley if desired and serve warm.

Description

This roasted vegetable medley offers a balance of sweet, savoury, creamy, and crunchy flavours. The maple syrup enhances the natural sugars in the vegetables, creating beautiful caramelisation during roasting. Brussels sprouts develop a nutty flavour, while sweet potatoes and carrots become soft and slightly crisp at the edges. The salty feta cheese contrasts perfectly with the sweetness, and candied walnuts provide an irresistible crunch.

Tips

• Cut vegetables into similar-sized pieces for even cooking.
• Do not overcrowd the baking tray; use two trays if necessary.
• Add feta after roasting to maintain its creamy texture.
• For extra flavour, add a squeeze of fresh lemon juice before serving.
• Pecans or almonds can be substituted for walnuts.

Nutritional Information (Per Serving, Approximate)

• Calories: 240
• Protein: 7 g
• Carbohydrates: 27 g
• Fiber: 6 g
• Sugars: 10 g
• Fat: 12 g
• Saturated Fat: 3 g
• Sodium: 280 mg

Health Benefits

• Sweet Potatoes: Rich in vitamin A, antioxidants, and fibre.
• Brussels Sprouts: Excellent sources of vitamins C and K.
• Carrots: Support eye health with beta-carotene.
• Walnuts: Provide heart-healthy fats and plant-based omega-3s.
• Feta Cheese: Adds calcium and protein.
• Olive Oil: Contains beneficial monounsaturated fats.

Recipe Notes

• This dish is naturally vegetarian.
• To make it vegan, replace feta with a plant-based alternative.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheat in the oven for the best texture.

Frequently Asked Questions

Q: Can I prepare this ahead of time?
A: Yes. Chop the vegetables up to one day ahead and store them refrigerated.

Q: Can I use frozen Brussels sprouts?
A: Yes, but thaw and pat them dry before roasting.

Q: What can I serve with this dish?
A: It pairs well with roasted chicken, grilled fish, turkey, or quinoa.

Q: Can I make it less sweet?
A: Absolutely. Reduce the maple syrup to 1 tablespoon.

Q: How do I keep the vegetables crispy?
A: Roast at high heat and avoid overcrowding the pan.

This maple-caramelised sweet potato, Brussels sprouts & carrots with feta and candied walnuts is a vibrant, nutrient-rich dish that delivers outstanding flavour, texture, and visual appeal while being simple enough for weeknight dinners and elegant enough for special occasions.