Maple Roasted Thanksgiving Veggies

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These Maple Roasted Thanksgiving Veggies are the colorful, caramelized side dish your holiday table needs. Tossed in a rich maple glaze and roasted to perfection, these vegetables are tender on the inside, crisp on the edges, and bursting with flavor. Whether you’re feeding a crowd or just want to elevate your dinner, this recipe is as show-stopping as it is simple.

Roasting brings out the natural sweetness of root vegetables, and when paired with a maple glaze, the flavors turn deeply savory-sweet and satisfying. This is the kind of dish that disappears fast—make a double batch if you’re lucky enough to have leftovers. It’s festive, hearty, and just the right touch of rustic comfort.

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Why You’ll Love This Maple Roasted Thanksgiving Veggies

• Sweet and savory perfection: The maple syrup adds a luscious sweetness that balances beautifully with the earthy veggies.
• Crispy and caramelized: Roasting at high heat gives these vegetables a golden, crispy exterior.
• Holiday ready: It’s a side dish that feels special enough for Thanksgiving but easy enough for any weeknight.
• Versatile: Use any combination of seasonal vegetables you love or have on hand.

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Preparation Phase & Tools to Use

To make the best Maple Roasted Veggies, your prep and tools make all the difference:

• Large Baking Sheet: A heavy-duty sheet ensures even heat distribution and maximum caramelization without burning.
• Mixing Bowl: A big bowl makes tossing the veggies with oil, maple syrup, and herbs quick and efficient.
• Sharp Knife & Cutting Board: Uniform cuts mean all your veggies cook evenly. Aim for 1-inch chunks.
• Parchment Paper: Optional but helpful for easy cleanup and preventing sticking.
• Tongs or Spatula: For flipping the veggies halfway through roasting to get that even golden color.

Roasting doesn’t require fancy gadgets, but the right tools help you get restaurant-quality results at home.

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Ingredients for the Maple Roasted Thanksgiving Veggies

• Brussels sprouts: Adds a hearty, earthy flavor and crisps up beautifully in the oven.
• Carrots: Naturally sweet and colorful, they roast into tender bites with caramelized edges.
• Parsnips: Offers a subtle nutty sweetness and creamy interior.
• Butternut squash: Adds a vibrant color and silky texture with a mellow sweetness.
• Olive oil: Helps the veggies roast evenly and enhances crispness.
• Maple syrup: The star of the glaze—it gives the veggies a glossy finish and rich flavor.
• Salt & pepper: Essential for balancing sweetness and seasoning every bite.
• Fresh thyme or rosemary: Adds an herby aroma and rustic flavor.

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How To Make the Maple Roasted Thanksgiving Veggies

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired for easier cleanup.

Step 2: Chop Your Veggies

Cut the Brussels sprouts in half and chop the carrots, parsnips, and butternut squash into even-sized chunks—about 1-inch pieces to ensure uniform roasting.

Step 3: Toss with Glaze

In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil and maple syrup, then season with salt, pepper, and chopped fresh thyme or rosemary. Toss well until all pieces are evenly coated.

Step 4: Arrange and Roast

Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding—use two sheets if necessary. Roast in the oven for 25 minutes.

Step 5: Flip and Finish Roasting

Remove the pan and give the veggies a gentle toss or flip with a spatula. Roast for another 15–20 minutes, until golden brown and caramelized on the edges.

Step 6: Serve and Garnish

Transfer to a serving dish and garnish with additional herbs or a final drizzle of warm maple syrup if desired.

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How to Serve and Store Maple Roasted Thanksgiving Veggies

These veggies shine as a side dish for Thanksgiving or any autumn-inspired meal. Serve them hot straight from the oven, garnished with extra herbs or even toasted pecans for crunch. They pair well with roasted meats, creamy casseroles, or grain-based mains like wild rice pilaf.

To store leftovers, let them cool completely before placing in an airtight container. Refrigerate for up to 4 days. Reheat in a 375°F oven for 10–12 minutes to bring back that crispy edge—microwaving works too, but you’ll lose some of the roast texture.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Roast the vegetables up to a day in advance and store them in the fridge. Reheat in the oven just before serving to keep the edges crisp.

What other vegetables can I use?

You can substitute or add veggies like sweet potatoes, red onions, or beets. Just keep pieces the same size so they roast evenly.

Can I use dried herbs instead of fresh?

Definitely. Use about 1 teaspoon of dried thyme or rosemary if you don’t have fresh on hand.

Is maple syrup necessary?

Maple syrup gives the dish its signature flavor, but you can swap it with honey or brown sugar if needed.

What’s the best oil to use?

Olive oil is ideal, but avocado oil or grapeseed oil are great high-heat options as well.

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Want More Side Dish Ideas?

If you love these Maple Roasted Thanksgiving Veggies, try some of these cozy, flavor-packed recipes too:

• Roasted Parmesan Green Beans for a crisp and cheesy contrast.
• Simple Cheesy Potatoes for the ultimate comforting bake.
• Simple and Quick German Potato Salad if you want a tangy, hearty side.
• Honey Butter Sweet Alabama Pecan Bread to round out your feast with a touch of sweetness.

Save This Pin For Later

📌 Save this recipe to your Pinterest holiday board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add your own veggie twist? Try a dash of balsamic? I’d love to hear how you make this recipe your own.

For more cozy and colorful dishes, don’t forget to follow my Pinterest: Kitchen By Kate

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