Ingredients:

  • 1 large Sweet Potato, peeled and diced into 1-inch cubes
  • 2 medium Carrots, peeled and sliced 1/2-inch thick
  • 1 medium Red Onion, cut into 1/2-inch thick wedges
  • 1 cup Brussels Sprouts, trimmed and halved
  • 4 Tablespoons Extra Virgin Olive Oil, divided (for roasting)
  • 1 Tablespoon Fresh Thyme Leaves
  • 1/2 teaspoon Kosher Salt (for roasting)
  • 1/4 teaspoon Black Pepper, freshly ground (for roasting)
  • 3 Tablespoons Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Maple Syrup or Honey
  • 1/2 teaspoon Kosher Salt (for vinaigrette)
  • Pinch of Black Pepper (for vinaigrette)
  • 5 oz Mixed Baby Greens (such as spinach, arugula, or baby kale)
  • 1/2 cup Pecans or Walnuts, roughly chopped
  • 5 oz Feta Cheese, crumbled
  • 2 Tablespoons Fresh Flat-Leaf Parsley, roughly chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
  2. Chop the root vegetables (sweet potatoes, carrots, onions) uniformly, and halve the Brussels sprouts. Uniformity ensures consistent cooking.
  3. In a large mixing bowl, toss all the prepped vegetables with 4 tablespoons of olive oil, thyme, salt, and pepper until well coated.
  4. Divide the seasoned vegetables equally between the two prepared baking sheets. Ensure they are spread in a single layer without overlapping to promote caramelization.
  5. Roast for 30–35 minutes, turning the vegetables once halfway through (around the 18-minute mark). They are done when edges are deeply golden-brown and fork-tender. Remove and set aside to cool slightly.
  6. While the vegetables are roasting, toast the chopped pecans or walnuts in a small dry pan over medium heat for 3–5 minutes until fragrant. Watch carefully to prevent burning.
  7. Make the Vinaigrette: In a small jar or bowl, combine 3 Tbsp olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper. Shake vigorously or whisk until emulsified. Taste and adjust seasoning.
  8. In the large mixing bowl, lightly toss the mixed baby greens with only half of the prepared vinaigrette.
  9. Add the warm roasted vegetables, toasted nuts, and crumbled feta cheese to the bowl with the dressed greens.
  10. Gently toss the mixture once or twice to distribute the warm components. Drizzle the remaining vinaigrette over the top if desired. Garnish generously with fresh parsley and serve immediately.