Description
This Easy Maple Roasted Fall Vegetables recipe features a colorful mix of seasonal root vegetables and brussels sprouts glazed in a sweet maple syrup and seasoned with herbs and spices. Roasted to perfection in the oven, it’s a simple, wholesome side dish that’s perfect for holiday dinners or a cozy weeknight meal, requiring just one sheet pan and 15 minutes of prep time.
Ingredients
Vegetables
- 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
Maple Glaze & Seasoning
- 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
Garnishes
- ⅔ Cup Pecans, chopped
- 2–3 Tablespoons Pomegranate seeds, for garnish
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick cooking spray to prevent sticking.
- Prepare Vegetables: In a large bowl, combine the quartered red onion, peeled and chopped carrots, parsnips, cubed sweet potatoes, and halved Brussels sprouts, ensuring all veggies are cut to a similar size for even roasting.
- Make Maple Glaze: In a small bowl, whisk together the maple syrup, olive oil, chopped fresh thyme, garlic powder, kosher salt, paprika, and black pepper until well combined to create a flavorful glaze.
- Toss Vegetables: Pour the maple glaze over the mixed vegetables and toss thoroughly to coat every piece evenly with the seasoning.
- Arrange for Roasting: Spread the coated vegetables in a single, even layer on the prepared baking sheet. Use two baking sheets if needed to avoid overcrowding, which helps vegetables roast rather than steam.
- Roast Vegetables: Bake in the preheated oven for 40 minutes, flipping or stirring the vegetables halfway through to ensure even browning and caramelization.
- Add Pecans: With 5 minutes remaining in the roast time, sprinkle the chopped pecans evenly over the vegetables, allowing them to toast lightly in the oven.
- Serve: Remove the baking sheet from the oven, transfer the roasted vegetables to a serving platter, and garnish with fresh pomegranate seeds for a pop of color and tartness. Serve warm.
Notes
- Cut vegetables uniformly to ensure even cooking.
- Use two baking sheets if necessary to prevent overcrowding, which can cause steaming instead of roasting.
- Pecans can be substituted with walnuts or omitted if nut allergies are a concern.
- Pomegranate seeds add a fresh burst of flavor but can be skipped if unavailable.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven to maintain crispness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
