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Best Easy Maple Roasted Thanksgiving Vegetable Medley

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This maple roasted vegetable medley is a crowd-pleasing holiday side dish featuring Brussels sprouts, sweet potatoes, and carrots coated in a sweet and tangy maple-Dijon glaze. It’s simple enough for a weeknight but impressive enough for Thanksgiving dinner.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound sweet potatoes, peeled and cubed into 1-inch pieces
  • 1/2 pound carrots, peeled and cut into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries
  • 3 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 3 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prep the vegetables: trim and halve the Brussels sprouts, peel and cube the sweet potatoes into 1-inch pieces, peel and chop the carrots into similar-sized chunks, and cut the red onion into wedges keeping the root end intact.
  3. Make the maple glaze: in a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, minced garlic, and chopped thyme. Add a generous pinch of salt and several grinds of black pepper.
  4. Place all the prepared vegetables on the baking sheet. Pour the maple glaze over the top and toss until every piece is coated. Spread them in a single layer.
  5. Roast for 25 minutes.
  6. After 25 minutes, remove the baking sheet from the oven. Flip the vegetables with a spatula, moving the ones on the edges toward the center. Sprinkle the pumpkin seeds over the top. Return to the oven for another 15-20 minutes, until the vegetables are tender and have deep golden-brown edges.
  7. Remove from the oven and sprinkle the dried cranberries over the hot vegetables. Garnish with fresh thyme sprigs if desired. Let them rest for 5 minutes before serving.

Notes

Don’t crowd the pan to ensure caramelization. Cut vegetables uniformly for even cooking. Watch the maple syrup to prevent burning; if edges get too dark, tent with foil. Let vegetables sit at room temperature for 15 minutes before roasting for more even cooking. For a lower-sugar version, reduce maple syrup to 2 tablespoons and add an extra tablespoon of olive oil. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness.

Nutrition

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

Find it online: https://dinadinnertable.com/best-easy-maple-roasted-thanksgiving-vegetable-medley/