Description
A festive and colorful medley of roasted winter vegetables topped with a sweet and savory maple-feta crumble, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 2 parsnips, peeled and chopped
- 1 red onion, cut into wedges
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato, parsnips, red onion, and Brussels sprouts with olive oil, rosemary, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While the vegetables roast, combine feta cheese, pecans, maple syrup, and thyme in a small bowl to make the crumble.
- Remove the vegetables from the oven and transfer to a serving dish. Sprinkle the maple-feta crumble over the top before serving.
Notes
You can customize the seasonings to taste.