Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts
If you’re looking for a colorful, flavor-packed side dish that feels both comforting and elegant, this Maple-Caramelized Sweet Potato, Brussels Sprouts & Carrots with Feta and Candied Walnuts is the perfect recipe. Tender roasted vegetables are coated in a lightly sweet maple glaze, then topped with creamy feta cheese and crunchy candied walnuts for an irresistible combination of textures and flavors.
This dish is ideal for holiday gatherings, Sunday dinners, meal prep, or anytime you want to transform simple vegetables into something truly special. The natural sweetness of the sweet potatoes and carrots pairs beautifully with the slightly nutty Brussels sprouts, while the feta adds a salty, creamy contrast. The candied walnuts bring a delicious crunch that takes this recipe to the next level.
Ingredients
For the Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 500g Brussels sprouts, trimmed and halved
- 3 carrots, sliced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Candied Walnuts
- ⅓ cup walnuts, roughly chopped
- 1 tablespoon butter
- 2 tablespoons maple syrup
- Pinch of salt
For Topping
- 150g feta cheese, crumbled
Optional Garnishes
- Fresh thyme or rosemary
- Orange zest
- Chili flakes
Instructions
Begin by preheating your oven to 200°C (180°C fan). Line a large baking tray with parchment paper for easy cleanup.
In a large mixing bowl, combine the cubed sweet potatoes, Brussels sprouts, and sliced carrots. Drizzle with olive oil and maple syrup, then sprinkle with paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking tray. Roast for 35 to 40 minutes, turning halfway through cooking, until the vegetables are tender and beautifully caramelized around the edges.
While the vegetables roast, prepare the candied walnuts. 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, stirring constantly, until the walnuts become glossy and lightly caramelized. Transfer them to a plate to cool.
Once the vegetables are finished roasting, transfer them to a serving platter. Sprinkle the crumbled feta evenly over the warm vegetables, allowing it to soften slightly from the heat.
Scatter the candied walnuts over the top and finish with fresh thyme, rosemary, orange zest, or a pinch of chili flakes if desired.
Serve immediately and enjoy this sweet, savory, creamy, and crunchy vegetable dish that’s guaranteed to impress family and guests alike. Every bite delivers a perfect balance of flavors and textures that makes vegetables the star of the table. 🥕🍠🥬✨