Maple Roasted Thanksgiving Veggies

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Craving a side dish that feels like autumn on a plate? These Maple Roasted Thanksgiving Veggies are golden, caramelized, and packed with cozy flavor. Sweet maple syrup clings to every roasted bite, enhancing the natural earthiness of root vegetables and the crisp tenderness of Brussels sprouts. Whether you’re building a full Thanksgiving spread or simply adding color to a weeknight dinner, this recipe delivers big flavor with minimal effort.

Maple roasting brings a whole new depth to vegetables, especially when paired with a touch of fresh herbs and a little kick of black pepper. The result is a medley of vegetables that are tender on the inside, with just the right amount of crispy edges to keep things interesting. It’s a beautiful and balanced side that wins over veggie skeptics and food lovers alike.

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Preparation Phase & Tools to Use

To get that ideal roasted texture and glistening caramelized finish, you’ll want to start with a few kitchen staples that do the heavy lifting:

1. A large sheet pan or baking tray: This is crucial for giving the vegetables enough space to roast evenly. Overcrowding will steam them, and we want crisp edges.

2. Sharp chef’s knife and cutting board: You’ll be prepping a variety of root vegetables and sprouts. A good knife ensures clean cuts and even cooking.

3. Mixing bowl: For tossing your veggies with the maple glaze and seasoning before they go in the oven.

4. Parchment paper or silicone baking mat: This keeps your veggies from sticking and helps with cleanup.

5. Spatula or tongs: For flipping the vegetables halfway through roasting to achieve that even browning.

When each tool is used properly, it helps guarantee a flavorful, foolproof batch of perfectly roasted vegetables. The prep is simple, but these basics make all the difference.

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Ingredients for the Maple Roasted Thanksgiving Veggies

Butternut Squash – Brings sweetness and a creamy texture once roasted.

Carrots – Their natural sugars intensify under heat, offering a subtly sweet bite.

Brussels Sprouts – When roasted, they develop a crispy outer leaf and tender center.

Yukon Gold Potatoes – Creamy and golden, they balance the dish with heartiness.

Olive Oil – Helps the veggies caramelize and prevents them from drying out.

Maple Syrup – The star ingredient that glazes everything with warm sweetness.

Fresh Thyme or Rosemary – Adds earthy aroma and a herbal finish.

Salt & Black Pepper – Enhances flavor and adds depth.

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How To Make the Maple Roasted Thanksgiving Veggies

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line your baking tray with parchment paper or a silicone mat.

Step 2: Chop the Veggies

Cut the butternut squash, carrots, and potatoes into 1-inch chunks. Trim and halve the Brussels sprouts. Keep everything roughly the same size for even roasting.

Step 3: Mix the Glaze

In a large bowl, whisk together olive oil, maple syrup, salt, pepper, and herbs.

Step 4: Toss to Coat

Add the chopped veggies into the bowl and toss until everything is well coated.

Step 5: Spread and Roast

Spread the vegetables in a single layer on the baking sheet. Don’t overcrowd. Roast for 35-40 minutes, flipping once halfway through, until veggies are golden and tender.

Step 6: Serve

Serve warm with an extra drizzle of maple syrup or sprinkle of fresh herbs if desired.

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Serving and Storing Maple Roasted Thanksgiving Veggies

These veggies are best served straight from the oven when they’re crisp and hot. They pair perfectly with roasted turkey, holiday ham, or even as a hearty topping for grain bowls. Want to prep them ahead? You can roast them earlier in the day and reheat in the oven at 350°F for 10 minutes.

Store leftovers in an airtight container in the fridge for up to 4 days. They also reheat beautifully in a skillet over medium heat with a splash of olive oil.

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Frequently Asked Questions

How do I keep the vegetables from getting soggy?

Spread them out on the baking sheet so they roast rather than steam. Using high heat and a dry surface helps, too.

Can I add other vegetables?

Absolutely. Sweet potatoes, parsnips, and red onions work wonderfully in this mix.

Is maple syrup necessary?

It adds a beautiful glaze and sweetness, but you can substitute with honey or even a balsamic reduction if needed.

Can I make this ahead of time?

Yes. Roast the veggies, let them cool, and refrigerate. Reheat in the oven to bring back their crisp edges.

What herbs work best?

Thyme and rosemary are great, but sage or a pinch of cinnamon can also give a warm holiday note.

Can I use frozen vegetables?

Fresh is best for roasting, but if using frozen, be sure to thaw and pat dry thoroughly before roasting.

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Want More Vegetable Side Dish Ideas?

If you’re into cozy, flavor-packed vegetable sides, you might also enjoy the Air Fried Potato Wedges, crispy on the outside and fluffy on the inside.

Try the Roasted Asparagus Recipe for a lighter green option that cooks in under 15 minutes. Or go bold with Crispy Air Fryer Sesame Cauliflower, which brings some crunch and an Asian-inspired twist.

For something creamier, Cheesy Broccoli Rice Casserole makes a fantastic pair to this roasted veggie medley. And if you want a completely different texture, the California Spaghetti Salad is fresh and zippy.

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Pin and Tell Me How Yours Turned Out

You can save this to your Thanksgiving or side dish boards for easy reference. Just click the Pin button.

If you try this one, I’d love to hear how it turned out. Did you swap in sweet potatoes? Did you go heavy on the herbs? Drop a comment and let’s talk roasted veggies.

For more cozy side dishes and seasonal favorites, you can also follow along on Pinterest @LadyPlate.

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