Description
This Maple Roasted Thanksgiving Veggies recipe is a festive holiday side dish featuring sweet potatoes, carrots, Brussels sprouts, and parsnips tossed in a maple glaze and roasted to caramelized perfection. It’s an easy and colorful vegetarian Thanksgiving side that’s full of fall flavor and perfect for your holiday table.
Ingredients
2 medium sweet potatoes
3 large carrots
2 cups Brussels sprouts
2 medium parsnips
1 large red onion
3 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh rosemary or thyme
1 tablespoon balsamic vinegar (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. Peel and chop all vegetables into similar-sized pieces for even roasting.
3. In a small bowl, whisk together maple syrup, olive oil, balsamic vinegar (if using), salt, pepper, and fresh herbs.
4. Place the chopped vegetables in a large bowl and toss with the maple glaze until evenly coated.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast for 35 to 45 minutes, stirring halfway through. Look for golden edges and caramelization.
7. Taste and adjust seasoning if needed. Serve warm.
Notes
Roast in a single layer to ensure crisp edges and avoid steaming.
Add pecans or walnuts during the last 10 minutes of roasting for extra crunch.
Use a mix of your favorite root vegetables to personalize the recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 8g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg