Description
This Maple Roasted Thanksgiving Veggies recipe is the perfect holiday side dish. Made with carrots, Brussels sprouts, parsnips, and sweet potatoes tossed in maple syrup and rosemary, it’s a flavorful and festive addition to your Thanksgiving dinner. Ideal for vegetarians and veggie-lovers alike, it’s gluten-free and simple to prepare.
Ingredients
3 carrots
2 sweet potatoes
2 cups Brussels sprouts
2 parsnips
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash, peel, and chop all vegetables into similar-sized pieces for even roasting.
3. In a large bowl, toss the vegetables with olive oil, maple syrup, rosemary, salt, and pepper.
4. Spread the coated vegetables evenly on the baking sheet without overcrowding.
5. Roast in the oven for 35 to 45 minutes, flipping halfway through.
6. Once caramelized and tender, remove from the oven and transfer to a serving dish.
7. Garnish with extra rosemary if desired and serve warm or at room temperature.
Notes
Use parchment paper for easy cleanup.
Don’t overcrowd the pan—use two sheets if needed.
For variety, try adding butternut squash or red onions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg