Description

A delicious and easy recipe for maple roasted fall vegetables featuring a colorful mix of red onion, carrots, parsnips, sweet potatoes, and Brussels sprouts tossed in a sweet maple syrup and herb glaze, then roasted to perfection and garnished with crunchy pecans and vibrant pomegranate seeds.

Ingredients

Scale

Vegetables

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

Maple Glaze

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

Garnishes

⅔ Cup Pecans, chopped
2–3 Tablespoons Pomegranate seeds

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by spraying it with nonstick cooking spray to prevent sticking.
Prepare the vegetables: In a large bowl, combine the cut red onion, carrots, parsnips, sweet potatoes, and halved Brussels sprouts, ensuring all pieces are similarly sized for even cooking.
Make the maple glaze: In a small bowl, whisk together the maple syrup, olive oil, chopped fresh thyme, garlic powder, kosher salt, paprika, and black pepper until well blended.
Toss vegetables in glaze: Pour the maple syrup mixture over the bowl of vegetables and toss thoroughly until every piece is evenly coated with the flavorful glaze.
Arrange for roasting: Spread the coated vegetables out in a single, even layer on the prepared baking sheet(s). Avoid overcrowding by using two sheets if necessary to ensure proper roasting.
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 40 minutes, flipping or stirring the vegetables halfway through the cooking time to promote even browning.
Add pecans: About 5 minutes before the vegetables are done, sprinkle the chopped pecans evenly over them and continue roasting to toast the nuts lightly.
Serve with garnish: Remove the vegetables from the oven and transfer them to a serving platter. Garnish with fresh pomegranate seeds to add a pop of color and a burst of tartness before serving.

Notes

Use similar-sized vegetable pieces to ensure even roasting.
If you don’t have fresh thyme, dried thyme can be used but reduce the quantity to about 1 teaspoon.
To make this recipe nut-free, omit the pecans or substitute with roasted pumpkin seeds.
For extra crispiness, avoid overcrowding the baking sheet; use two sheets if needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: maple roasted vegetables, fall vegetables, roasted root vegetables, healthy side dish, Thanksgiving side, autumn recipe