Mediterranean Maple Roasted Root Vegetables With Walnuts and Cranberries
This is one of those side dishes that looks impressive without asking much from you. The vegetables roast into soft, caramelized bites, the maple syrup adds a touch of warmth, and the cranberries bring a bright pop of sweetness. The toasted walnuts add crunch and a nutty finish that makes the dish feel complete. It’s a great option for holiday tables, weeknight dinners, or meal prep. Root vegetables hold up well in the oven, and the ingredients stay close to the simple, wholesome style of Mediterranean cooking. The flavor is slightly sweet, earthy, and balanced enough to pair with roasted chicken, salmon, lamb, or even a vegetarian grain bowl.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: About 50 minutes
Serves: 4 to 6
Ingredients
Vegetables
2 large carrots (about 8 oz / 225 g), peeled and chopped
2 parsnips (about 8 oz / 225 g), peeled and chopped
1 large sweet potato (about 12 oz / 340 g), peeled and diced
Other Ingredients
1 tbsp (15 ml) olive oil
2 tbsp (30 g) maple syrup
1 tsp (5 g) fresh thyme or ½ tsp dried thyme
Salt and pepper, to taste
⅓ cup (40 g) toasted chopped walnuts
½ cup (60 g) dried cranberries
Instructions
Preheat your oven to 200°C.
Line a baking sheet with parchment paper.
Add the chopped carrots, parsnips, and sweet potato to the tray.
Drizzle with olive oil.
Add the maple syrup and thyme.
Season with salt and pepper.
Toss everything until evenly coated.
Spread the vegetables out so they roast in a single layer.
Roast for 35 to 40 minutes, stirring halfway, until tender and caramelized.
Remove the tray from the oven and mix in the walnuts and cranberries before serving.
Tips
Cut the vegetables close in size so they cook at the same rate.
If your sweet potato is very firm, dice it a bit smaller than the carrots for even roasting.
Give the vegetables space on the tray. Crowding creates steam instead of browning.
If you want deeper caramelization, keep the vegetables in the oven for an extra five minutes.
Warm the maple syrup slightly so it mixes more easily with the oil.
Add the cranberries after roasting. If added earlier, they can burn or harden.
Toast the walnuts in a pan for a few minutes. Toasting brings out their flavor.
Taste and adjust the seasoning at the end. Sweet vegetables need a little salt balance.
A small splash of lemon juice or apple cider vinegar can brighten the dish if you want less sweetness.
Make this ahead by roasting the vegetables first, then adding the toppings right before serving.
Variations
Add beetroot for deeper color. Just keep in mind it can stain the other vegetables slightly.
Swap the thyme for rosemary for a more woodsy flavor.
Stir in a spoon of balsamic vinegar after roasting for a tangy finish.
Use pecans instead of walnuts if you prefer a softer crunch.
Add red onion wedges for sweetness and color.
Toss in cooked quinoa to turn this into a warm salad.
Mix in feta or goat cheese right before serving for a creamy contrast.
Add a pinch of smoked paprika if you want a hint of warmth.
Use half maple syrup and half olive oil if you want a lighter glaze.
Make it savory by skipping the maple syrup and adding a garlic-herb mix instead.
Q&A
Can I use frozen vegetables? Yes, but they won’t caramelize as well. Fresh works best.
Can I make this without sweet potato? You can replace it with butternut squash.
Is the maple syrup essential? It adds a nice glaze, but honey also works.
Can I roast this earlier in the day? Yes. Reheat at 180°C for 10 minutes.
What protein pairs well with this? Chicken, turkey, salmon, lamb, or tofu.
Can I make it spicy? Add chili flakes before roasting.
How long does it keep? Up to three days in the fridge.
What if I don’t have thyme? Use oregano or rosemary.
Should I peel the vegetables? Peeling gives a cleaner texture, but you can leave the skin on if washed well.
Can I serve this cold? Yes. It works well as a chilled salad for lunch.
Nutrition
(Approx per serving)
Calories: 220
Carbs: 34 g
Protein: 3 g
Fat: 9 g
Fiber: 5 g
Sugar: 14 g
Conclusion
This dish brings together the natural sweetness of root vegetables with the nutty crunch of walnuts and the bright bite of cranberries. It’s simple to prepare, makes your kitchen smell great, and always feels like a warm addition to the table. The recipe holds up well to changes, so you can adjust the herbs or add more vegetables depending on what you have. It works for celebrations, but it’s also an easy way to add color and comfort to everyday meals. If you want something reliable, flavorful, and balanced, this one fits the moment every time.