Description
A simple recipe for roasting a mix of root vegetables coated in a sweet maple glaze, perfect for your Thanksgiving table.
Ingredients
Scale
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup pure maple syrup
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the carrots, parsnips, sweet potatoes, and Brussels sprouts.
- In a small bowl, whisk together the maple syrup, olive oil, dried thyme, salt, and pepper.
- Pour the maple mixture over the vegetables and toss until everything is evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for better roasting.
- Roast for 20 minutes.
- Remove the pan from the oven, sprinkle the chopped pecans over the vegetables, and gently toss.
- Return to the oven and roast for another 10 to 15 minutes, or until the vegetables are tender and lightly caramelized.
- Serve immediately.
Notes
- For extra flavor, add 1 tablespoon of balsamic vinegar to the glaze mixture before tossing with the vegetables.
- If you are cooking for a smaller group, cut the vegetable quantities in half, but maintain the same roasting temperature and time.
- To ensure even cooking, cut all root vegetables into pieces of roughly the same size.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22
- Sodium: 210
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 5
- Cholesterol: 0