Maple-Roasted Fall Vegetables with Feta & Walnuts

Maple Roasted Fall Vegetables with Feta and Walnuts 

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 6

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 5–6 medium carrots, peeled
• 3 cups butternut squash, cut into 1-inch cubes
• 1 large red onion, cut into thick wedges
• 1 medium yellow onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup or honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup crumbled feta cheese
• ½ cup walnuts, roughly chopped
• 2 tablespoons fresh parsley, chopped

Instructions 

1. Preheat the oven: Set the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables: Trim and halve the Brussels sprouts. Cut the butternut squash into evenly sized cubes. Peel the carrots, leaving thin carrots whole and slicing thicker ones lengthwise. Cut both onions into thick wedges.
3. Prepare the maple glaze: In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, thyme, rosemary, salt, black pepper, and smoked paprika.
4. Season: Place the Brussels sprouts, carrots, squash, and onions on the prepared baking sheet. Pour the maple mixture over the vegetables and toss gently until everything is evenly coated.
5. Arrange: Spread the vegetables into a single layer, leaving a little space between them. Position the Brussels sprouts cut-side down to encourage deep caramelization.
6. Roast: Roast for 20 minutes, then carefully flip or stir the vegetables. Return to the oven and roast for another 15–20 minutes, until the squash and carrots are tender and the Brussels sprouts have crisp, browned edges.
7. Add the walnuts: During the final 5 minutes, scatter the chopped walnuts over the vegetables. Continue roasting until lightly toasted and fragrant.
8. Finish: Remove from the oven and allow the vegetables to rest for 2–3 minutes. Sprinkle the crumbled feta and chopped fresh parsley generously over the top.
9. Serve: Serve warm as a colorful side dish. For a sweeter finish, drizzle with a little additional maple syrup; for more tang, finish with a small drizzle of balsamic glaze.

Tips

•Use your largest baking sheet so the vegetables have enough room to roast rather than steam. Keeping the squash pieces similar in size also helps everything finish cooking at approximately the same time.

•For extra caramelized edges, broil the vegetables for 2–3 minutes at the end, watching them closely. Pecans can replace the walnuts, while goat cheese is a delicious alternative to feta. For a festive fall or holiday version, add dried cranberries after roasting.

Storage 

•Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days.

•For the best texture, reheat at 400°F (200°C) for 8–10 minutes or use an air fryer until warmed through and slightly crisp. If possible, store additional feta separately and add it after reheating.