Description
This Maple Roasted Thanksgiving Vegetable Medley is a crowd-pleasing side dish that combines Brussels sprouts, carrots, sweet potatoes, and red onion with a sweet and savory maple glaze. It’s quick, easy, and perfect for your holiday table.
Ingredients
- 1 pound Brussels sprouts, halved
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1.5 pounds sweet potatoes, peeled and cubed into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pecans or walnuts, roughly chopped (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats.
- Wash and dry all produce. Halve the Brussels sprouts (quarter any larger than a golf ball). Peel and chop the carrots into 2-inch chunks. Peel and cube the sweet potatoes into even 1-inch pieces. Cut the red onion into 1-inch wedges, keeping the root end intact.
- In a small bowl or measuring cup, whisk together the olive oil, maple syrup, minced garlic, chopped rosemary, thyme leaves, salt, and pepper.
- Place all the prepped vegetables in a large mixing bowl. Pour the maple mixture over them and toss well to coat every piece.
- Divide the vegetables between the two baking sheets, spreading them in a single, even layer.
- Roast for 20 minutes. Remove the pans and flip the vegetables using a spatula or tongs.
- Rotate the pans and swap racks (top to bottom). Roast for another 15-20 minutes until fork-tender with caramelized edges.
- If using pecans or dried cranberries, sprinkle them over the hot vegetables right when they come out of the oven.
- Let rest for 5 minutes. Transfer to a serving platter and garnish with fresh thyme sprigs if desired.
Notes
Don’t overcrowd the pan—use two pans to ensure caramelization. Cut vegetables to similar sizes for even cooking. Use room temperature maple syrup for better coating. Real maple syrup is essential; do not substitute with pancake syrup. For a lower-carb option, swap sweet potatoes for additional Brussels sprouts or cauliflower. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 185
- Sugar: 14
- Sodium: 320
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 6
- Protein: 4
Keywords: maple roasted vegetables, Thanksgiving side dish, roasted Brussels sprouts, sweet potatoes, holiday vegetables, easy side dish, vegan, gluten-free