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Easy Maple Roasted Fall Vegetables

Easy Maple Roasted Fall Vegetables
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Easy Maple Roasted Fall Vegetables is a delightful side dish that captures the essence of autumn with its vibrant colors and rich flavors. This simple recipe combines a medley of seasonal vegetables, such as sweet potatoes, carrots, and Brussels sprouts, tossed in a maple syrup glaze that caramelizes beautifully in the oven. With just one sheet pan and minimal prep time, you can create an impressive dish perfect for any occasion—from busy weeknight dinners to festive holiday gatherings. Not only is it visually appealing, but it also delivers a nutritious boost packed with fiber and vitamins. Serve these roasted veggies warm, topped with toasted pecans and pomegranate seeds for an added crunch and color that will make everyone come back for seconds!

Ingredients

Scale
  • 1 medium red onion
  • 2 large carrots
  • 2 large parsnips
  • 3 cups sweet potatoes
  • 1 pound Brussels sprouts
  • 4 tablespoons maple syrup
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon paprika
  • ¾ teaspoon black pepper
  • â…” cup pecans, chopped
  • 2–3 tablespoons pomegranate seeds for garnish

Instructions

  1. Preheat your oven to 425°F.
  2. In a large bowl, combine chopped red onion, carrots, parsnips, sweet potatoes, and halved Brussels sprouts.
  3. In a small bowl, whisk together maple syrup, olive oil, thyme, garlic powder, salt, paprika, and black pepper.
  4. Pour the maple mixture over the vegetables and toss until well coated.
  5. Spread the veggie mixture on a baking sheet lined with nonstick spray in a single layer.
  6. Bake for about 40 minutes, flipping halfway through for even cooking.
  7. In the last five minutes of baking, sprinkle chopped pecans over the veggies.
  8. Once done roasting, garnish with pomegranate seeds before serving.

Nutrition

Find it online: https://www.weekmealideas.com/easy-maple-roasted-fall-vegetables/