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Best Maple Roasted Thanksgiving Vegetable Medley

maple roasted vegetable medley - featured image
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A simple yet stunning roasted vegetable medley with a sweet maple glaze that caramelizes into sticky, golden edges. Perfect for Thanksgiving or any fall gathering, this dish proves vegetables can be the star of the table.

Ingredients

Scale
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 large sweet potato, peeled and cubed into 1-inch pieces
  • 1 red onion, cut into wedges
  • 3 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone baking mat.
  2. Prepare your vegetables: wash and trim the Brussels sprouts, cutting them in half. Peel and chop the carrots and parsnips into 1-inch chunks. Peel and cube the sweet potato. Cut the red onion into wedges. Keep all pieces roughly the same size.
  3. Make the maple glaze: in a small bowl, whisk together the maple syrup, olive oil, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and pepper.
  4. Place all the prepared vegetables in a large mixing bowl. Pour the maple glaze over them and toss well until every piece is coated.
  5. Spread the vegetables in a single layer on the prepared sheet pan, making sure they are not overcrowded.
  6. Roast for 20 minutes.
  7. Remove the pan from the oven and flip the vegetables using a spatula. If using nuts, sprinkle them over the vegetables now. Drizzle with an extra tablespoon of maple syrup if desired.
  8. Return to the oven and roast for another 15-20 minutes, until the vegetables are tender and caramelized.
  9. Remove from the oven and let cool for 2-3 minutes. Sprinkle with fresh parsley and serve warm.

Notes

For best results, cut vegetables uniformly to ensure even cooking. Do not overcrowd the pan—use two pans if needed. Add nuts in the last 5 minutes to prevent burning. Vegetables can be prepped the night before and stored in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 8-10 minutes.

Nutrition

Keywords: maple roasted vegetables, Thanksgiving side dish, roasted vegetable medley, fall vegetables, maple glaze, holiday side dish, Brussels sprouts, sweet potato, parsnips, carrots

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