Name: Easy Maple Roasted Fall Vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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; ⅔ Cup Pecans, chopped; 2-3 Tablespoons Pomegranate seeds

Introduction

Enjoy the warm, comforting flavors of autumn with this easy maple roasted fall vegetables recipe. It combines a colorful mix of hearty root vegetables and Brussels sprouts, all glazed with a sweet and savory maple syrup blend. Perfect as a side dish for any fall gathering or a simple weeknight dinner.

A white scalloped plate filled with three layers of roasted vegetables and garnishes. The bottom layer has chunks of orange sweet potatoes and pale brown roasted parsnips. Above them are golden-browned Brussels sprouts, some halved to show their dense interior. On top, bright red pomegranate seeds and small pieces of light brown walnuts are scattered, adding pops of color. Small green thyme leaves are spread across the dish. The plate rests on a white marbled surface with a white cloth and sprigs of thyme nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

4 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon fresh thyme, chopped

1 ½ teaspoons garlic powder

1 ½ teaspoons kosher salt

1 teaspoon paprika

¾ teaspoon black pepper

⅔ cup pecans, chopped

2–3 tablespoons pomegranate seeds, for garnish

Instructions

Step 1: Preheat the oven to 425°F and spray a baking sheet with nonstick cooking spray.

Step 2: In a large bowl, combine the red onion, carrots, parsnips, sweet potatoes, and Brussels sprouts.

Step 3: In a small bowl, whisk together maple syrup, olive oil, chopped thyme, garlic powder, kosher salt, paprika, and black pepper until well blended.

Step 4: Pour the maple syrup mixture over the vegetables and toss to coat everything evenly.

Step 5: Spread the vegetable mixture in a single layer on the prepared baking sheet. Use two sheets if needed to avoid crowding.

Step 6: Roast in the preheated oven for 40 minutes, flipping the vegetables halfway through cooking to ensure even roasting.

Step 7: With 5 minutes remaining, sprinkle the chopped pecans over the vegetables and continue baking until they are toasted.

Step 8: Remove the vegetables from the oven and transfer to a serving platter. Garnish with pomegranate seeds before serving for a burst of color and freshness.

Tips & Variations

For extra crunch, toast the pecans separately in a dry skillet before adding them to the vegetables.

Swap pecans for walnuts or almonds according to your preference or what you have on hand.

Add a pinch of cayenne pepper to the maple mixture if you like a little heat.

Use fresh rosemary instead of thyme for a slightly different aromatic flavor.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop the vegetables and make the maple syrup mixture a day in advance. Keep the vegetables and glaze refrigerated separately, then toss and roast just before serving.

Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting to achieve a crispy texture. Frozen vegetables tend to release more moisture and may become soggy. If using frozen, thaw and pat dry thoroughly before roasting.