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Maple Roasted Thanksgiving Veggies

A close-up of glistening Maple Roasted Thanksgiving Veggies featuring caramelized Brussels sprouts, carrots, and cubed squash in a white bowl.
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Prepare simple, sweet, and savory roasted vegetables glazed with maple syrup for your holiday dinner. This recipe uses Brussels sprouts, carrots, and sweet potatoes for a flavorful side dish.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 4 Tbsp pure maple syrup
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper for easier cleanup.
  2. In a large bowl, combine the Brussels sprouts, carrots, and sweet potatoes.
  3. In a small bowl, whisk together the maple syrup, olive oil, salt, pepper, and thyme until combined. This creates your maple glaze.
  4. Pour the maple glaze over the vegetables. Toss gently until all vegetables are evenly coated.
  5. Spread the coated vegetables in a single layer across the prepared baking sheets. Do not overcrowd the pans; use two sheets if necessary to promote roasting rather than steaming.
  6. Roast for 25 to 30 minutes. Halfway through cooking (around the 15-minute mark), carefully toss the vegetables to ensure even caramelization.
  7. Continue roasting until the vegetables are tender inside and nicely browned and caramelized on the edges.
  8. Serve immediately as a delicious Thanksgiving vegetable side dish.

Notes

  • To prevent the maple syrup from burning, keep the oven temperature at 400 degrees Fahrenheit and avoid overcrowding the baking sheets.
  • For extra flavor, add 1/4 cup chopped pecans during the last 5 minutes of roasting.
  • This recipe works well with other root vegetables like parsnips or butternut squash.

Nutrition

Find it online: https://mayaplate.com/maple-roasted-thanksgiving-veggies/