Description
These Maple Roasted Thanksgiving Veggies are the perfect cozy side dish. With golden edges, natural sweetness, and earthy herbs, they bring flavor and color to your table. Ideal for holiday spreads or weeknight meals, this recipe is a celebration of fall vegetables glazed in maple perfection.
Ingredients
2 cups butternut squash, cubed
2 cups carrots, chopped
2 cups Brussels sprouts, halved
2 cups Yukon Gold potatoes, cubed
3 tablespoons olive oil
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme or rosemary, chopped
Instructions
1. Preheat oven to 400°F (200°C) and line a large baking tray with parchment paper.
2. Chop all vegetables into roughly 1-inch pieces and halve the Brussels sprouts.
3. In a large mixing bowl, whisk together olive oil, maple syrup, salt, pepper, and herbs.
4. Add the vegetables to the bowl and toss well until evenly coated.
5. Spread veggies in a single layer on the baking tray, leaving space between pieces.
6. Roast for 35–40 minutes, flipping halfway, until edges are golden and veggies are tender.
7. Serve warm with a drizzle of maple syrup or sprinkle of herbs if desired.
Notes
Don’t skip flipping the veggies halfway—it ensures even browning and caramelization.
Use a large enough baking sheet or two to avoid overcrowding.
For added richness, drizzle with a touch of browned butter just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg