Name: Easy Maple Roasted Fall Vegetables Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium Red Onion, cut into quarters; 2 large Carrots, peeled and cut into 2-inch pieces; 2 large Parsnips, peeled and cut into 2-inch pieces; 3 Cups Sweet Potatoes, peeled and cut into cubes; 1 pound Brussels Sprouts, cut in half; 4 Tablespoons Maple Syrup; 3 Tablespoons Olive Oil; 1 Tablespoon Fresh Thyme, chopped; 1 ½ teaspoon Garlic Powder; 1 ½ teaspoon Kosher Salt; 1 teaspoon Paprika; ¾ teaspoon Black Pepper; ⅔ Cup Pecans, chopped; 2–3 Tablespoons Pomegranate seeds, for garnish

Jump to Recipe· 4.2 from 32 reviews

If you are craving a warm, colorful, and effortlessly delicious side dish that captures the very essence of autumn, then look no further than this Easy Maple Roasted Fall Vegetables Recipe. Imagine tender sweet potatoes, crisp brussels sprouts, and sweet parsnips all cloaked in a luscious maple glaze that sings with hints of thyme and paprika. This dish is vibrant, cozy, and pleasantly sweet with a satisfying crunch from pecans and a burst of freshness from pomegranate seeds, making it perfect for holiday feasts or brightening up an ordinary weekday dinner.

Ingredients You’ll Need

The image shows a variety of fresh ingredients arranged on a white marbled surface. On the left, there is a white bowl full of green Brussels sprouts. Around it are two large orange carrots and two pale parsnips with rough textures. Near the front, there is a bunch of fresh green thyme. In the center, a white bowl holds pecans with a brown, wrinkled texture. Next to it is a smaller white bowl filled with bright red pomegranate seeds. Two large, rough-skinned sweet potatoes are on the right side. Behind the vegetables, there is a small glass bottle with pale yellow oil and a clear measuring cup containing dark brown liquid. In the foreground, a small white bowl contains four spices separated clearly: salt (white), black pepper (black), garlic powder (light beige), and paprika (red). The overall look is clean and bright. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Maple Roasted Fall Vegetables Recipe lies in its simplicity, with just a handful of wholesome ingredients that each bring their own magic to the plate. From root vegetables offering a perfect balance of sweetness and earthiness, to fragrant herbs and a sticky-sweet maple glaze, every element plays a key role in building irresistible layers of flavor and texture.

Red Onion: Adds mild sweetness and a bit of sharpness when roasted, balancing out the earthy flavors.
Carrots: Their natural sugar caramelizes in the oven, adding vibrant color and a tender bite.
Parsnips: Bring a delightful nutty flavor with a hint of spice to the mix.
Sweet Potatoes: Provide rich sweetness and a creamy texture that contrasts beautifully with the crisp vegetables.
Brussel Sprouts: Roasting softens their bitterness and crisps the edges for a perfect bite.
Maple Syrup: The star of the glaze, giving a warm sweetness that enhances all the vegetables.
Olive Oil: Helps everything roast evenly and adds a luscious mouthfeel.
Fresh Thyme: Infuses the dish with an aromatic, savory herb note that complements the maple.
Garlic Powder: Introduces a subtle depth without overpowering the sweeter flavors.
Kosher Salt: Essential for bringing out the natural flavors of the vegetables.
Paprika: Adds a gentle smokiness and a touch of warmth.
Black Pepper: Provides just the right amount of bite to awaken the palate.
Pecans: Toasted and sprinkled toward the end for a crunchy, nutty finish.
Pomegranate Seeds: Bright, jewel-like bursts of tartness that elevate the dish’s presentation and taste.

How to Make Easy Maple Roasted Fall Vegetables Recipe

Step 1: Prep Your Oven and Veggies

Start by heating your oven to 425°F, which is the perfect temperature to get the vegetables caramelized and tender without turning soggy. Line a baking sheet with nonstick spray so your vegetables won’t stick and you’ll get a nice, even roast. Chop your red onion, carrots, parsnips, sweet potatoes, and brussels sprouts into bite-sized pieces—uniformity here is key for even cooking and a harmonious medley of textures.

Step 2: Mix the Maple Glaze

In a small bowl, whisk together maple syrup, olive oil, freshly chopped thyme, garlic powder, kosher salt, paprika, and black pepper. This glaze is where the magic happens. The maple syrup lends a natural sweetness, while the thyme injects herbal warmth and the paprika lends a smoky undertone that perfectly complements the fall vegetables.

Step 3: Toss and Arrange

Pour the glaze over all the chopped vegetables in a large bowl and toss until every piece is generously coated. This step ensures that each bite bursts with flavor. Spread the veggies in a single layer on the baking sheet or two if needed, making sure they aren’t crowded to allow for optimal roasting and crisping.

Step 4: Roast to Perfection

Slide your sheet pan into the oven and roast for about 40 minutes, flipping the vegetables halfway through so they caramelize evenly on all sides. As they roast, the kitchen fills with the most inviting aroma of cozy spices and sweet maple syrup—an absolute teaser for the delicious feast ahead!

Step 5: Add Pecans and Final Touches

When there are just five minutes left, sprinkle the chopped pecans over the veggies and return to the oven. In those last moments, the pecans toast to golden perfection, adding delightful crunch and a nutty finish. Once done, transfer everything to a serving platter and scatter pomegranate seeds on top for a fresh, tangy pop of color and flavor.

How to Serve Easy Maple Roasted Fall Vegetables Recipe

The image shows a baking pan with roasted vegetables and nuts spread out unevenly. The vegetables include orange cubes and chunks of butternut squash, bright orange carrot sticks, browned Brussels sprouts, light tan parsnip sticks, and purple-red quartered onions with a shiny, cooked texture. Small pieces of chopped pecans are scattered on top, adding a crunchy texture with their brown color and rough surface. The pan has spots of seasoning and oil stains, showing a rustic cooked look. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The ruby-red pomegranate seeds are not just beautiful—they provide a surprisingly refreshing contrast to the roasted sweetness. A sprinkle of fresh thyme leaves can also brighten the dish visually and flavor-wise. Feel free to add a drizzle of extra maple syrup or a dash of flaky sea salt for an extra-special finish.

Side Dishes

This recipe shines as a vibrant side to many meals. Pair it with roasted chicken or turkey for holiday dinners, alongside creamy mashed potatoes for a comforting feast, or even with a hearty grain bowl to bring warmth and color to your lunch. It’s versatile enough to accompany anything from simple weeknight meals to festive celebrations.

Creative Ways to Present

For a crowd-pleasing presentation, serve these vegetables in a rustic wooden bowl sprinkled with more pecans and pomegranate seeds. You might also toss them with a handful of arugula or kale to add some fresh greens and a peppery bite. Another fun idea is to spoon the veggies over warm quinoa or wild rice for a wholesome, flavorful dish in itself.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Maple Roasted Fall Vegetables Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors meld even more after sitting, so next-day leftovers can be just as delicious as fresh.

Freezing

While roasting brings out the best in these fall vegetables, you can freeze leftovers if needed. Spread cooled veggies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe package. Use within 2 months for optimal taste and texture.

Reheating

To reheat, place the vegetables on a baking sheet and warm in a 350°F oven for about 10-15 minutes, which helps maintain their crisp edges. Microwaving is quicker but may soften the veggies more than desired. A quick toss in a hot skillet also refreshes their texture nicely.

FAQs

Can I use other vegetables in this recipe?

Absolutely! Root vegetables like butternut squash, rutabagas, or even beets make fantastic swaps or additions. Just be sure to cut them to sizes similar to the other veggies for even roasting.

Is the maple syrup necessary?

The maple syrup is key for that signature sweet glaze that makes this dish so special, but if you need a substitute, honey or agave syrup can work in a pinch, though the flavor will shift slightly.

Can I make this recipe vegan?

Yes, this recipe is naturally vegan since it uses plant-based ingredients and olive oil. Just double-check your maple syrup is pure with no added animal products, which is usually the case.

What if I don’t have fresh thyme?

Dried thyme can be used instead; just reduce the amount by half since dried herbs are more concentrated. Alternatively, rosemary or sage would also pair beautifully here.

How do I prevent the vegetables from getting soggy?

Spacing the vegetables out in a single layer is crucial. Crowding them traps moisture and causes steaming rather than roasting. Using two pans if needed and tossing halfway through helps keep them crisp.

Final Thoughts

There is something truly special about this Easy Maple Roasted Fall Vegetables Recipe that brings warmth and joy to the table. It’s simple to prepare but spectacular in flavor, with every bite capturing the best of the season’s bounty. Give it a try—you’ll soon find it becoming your go-to side for any occasion, impressing guests and feeding your soul at the same time.