Description
This Maple Roasted Thanksgiving Veggies recipe is the perfect holiday side dish, combining root vegetables like carrots, parsnips, and butternut squash with a sweet maple glaze. Roasted to perfection, this healthy and festive dish is ideal for Thanksgiving dinners and fall gatherings. Keywords: Maple Roasted Veggies, Thanksgiving side dish, roasted root vegetables, holiday vegetables, maple glaze.
Ingredients
1 cup Brussels sprouts, halved
1 cup carrots, chopped
1 cup parsnips, chopped
1 cup butternut squash, cubed
2 tablespoons olive oil
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme or rosemary, chopped
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Chop all vegetables into 1-inch pieces. Halve the Brussels sprouts.
3. In a large mixing bowl, toss the vegetables with olive oil, maple syrup, salt, pepper, and fresh herbs.
4. Spread the veggies in a single layer on the baking sheet. Avoid overcrowding.
5. Roast for 25 minutes. Flip the vegetables with a spatula.
6. Return to the oven and roast an additional 15–20 minutes until golden and caramelized.
7. Remove from the oven, transfer to a serving platter, and garnish with extra herbs or a drizzle of maple syrup.
Notes
Cut all veggies into uniform pieces to ensure even roasting.
Use two baking sheets if needed to avoid crowding and help crisp up the edges.
Add toasted pecans or walnuts after roasting for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 10g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg