🌟 Festive Roasted Winter Vegetable Medley with Maple-Feta Walnut Crumble
🛒 Ingredients
Vegetables
- 2 cups Brussels sprouts (halved)
- 2 cups carrots (peeled & sliced)
- 1 cup sweet potatoes (cubed)
- 1 red onion (cut into wedges)
- 1 cup butternut squash (cubed)
Seasoning
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 3 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp rosemary (chopped)
- Salt & black pepper (to taste)
Maple-Feta Walnut Crumble
- ½ cup walnuts (chopped)
- ½ cup feta cheese (crumbled)
- 1 tbsp maple syrup
- 1 tbsp butter (or olive oil)
- 1 tbsp fresh parsley (optional, chopped)
🔥 Instructions
1. Prep the Oven
- Preheat oven to 400°F (200°C)
- Line a large baking tray with parchment paper
2. Roast the Vegetables
- In a large bowl, combine all vegetables
- Add olive oil, maple syrup, garlic, herbs, salt, and pepper
- Toss until evenly coated
- Spread in a single layer on the tray
👉 Roast for 30–35 minutes, flipping halfway, until golden and tender
3. Make the Crumble
- In a pan over medium heat, toast walnuts for 2–3 minutes
- Add butter and maple syrup, stir until lightly caramelized
- Remove from heat and let cool slightly
- Mix in crumbled feta
4. Assemble
- Transfer roasted vegetables to a serving dish
- Sprinkle generously with the maple-feta walnut crumble
- Garnish with fresh parsley
🍽️ Serving Tips
- Serve warm as a holiday side dish
- Pairs perfectly with roast chicken, turkey, or lamb
- Add a squeeze of lemon for brightness
⭐ Pro Tips
- Don’t overcrowd the pan → helps crisping
- Use fresh herbs for a stronger aroma
- Swap feta with goat cheese for a creamier twist