Delicious Maple Roasted Vegetables with Maple Candied Pecans, are a perfect way to enjoy roasted vegetables. Great for any time, but especially nice for special meals.
Canadian Thanksgiving is this coming weekend, and for me, the part of the meal that changes from year to year is the vegetable side dishes. So for anyone looking for Thanksgiving side dish ideas, here’s one of my favourites.
These Maple Roasted Vegetables with Candied Maple Pecans are easy, pretty and delicious. For Thanksgiving, I prep all the vegetables ahead and refrigerate. I also do the candied pecans ahead. On the big day, it’s just a matter of tossing, spreading on a baking sheet and roasting off for 20-25 minutes.
Cook’s Notes for Maple Roasted Vegetables with Candied Maple Pecans
As noted above, prep your vegetables and make your candied pecans ahead, for an easy prep on the big day.
If feeding a crowd, resist the urge to pile all the vegetables on one baking sheet. They need some room to breathe as the cook, otherwise, they sort of steam instead of roast. Divide the vegetables between two baking sheets and roast them in the top and bottom third of the oven, rotating their positions half way through cooking.
I like to get the loose carrot bunches for this dish (the ones with some or all of the carrot tops attached), as they are smaller and a uniform shape. They just make for a nicer presentation.
Watch this dish after about 20 minutes of roasting. It’s a fine line between beautifully roasted and too roasted :) You may find a few quite dark Brussels sprouts leaves on the tray. Simply discard as you’re spooning on to your serving plate.
A sprinkling of a coarse finishing salt, such as Maldon’s is a nice touch before serving.
Change It Up! My vegetable medley includes carrots, Brussels sprouts and turnips. Parsnips would be a nice addition or to replace the turnips, if you’re not a fan.
Maple Roasted Vegetables with Candied Maple Pecans
Candied Maple Pecans:
- 1 Tbsp butter
- 5 Tbsp maple syrup
- 1 cup pecan halves
- Pinch salt
- 1 bunch carrots about 5 medium
- 1 lb. Brussels sprouts
- 3 small turnips
- 4 shallots
- 3 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp fresh thyme leaves
- Salt and freshly ground pepper
- Fresh thyme sprig
- For Candied Maple Pecans: Line a baking sheet with parchment paper and set aside. In a non-stick skillet over medium heat, combine maple syrup and butter. Cook, stirring, until melted, then bring to boil. Cook, stirring occasionally until thickened, about 5 minutes. Stir in pecans. Cook, stirring, until sticky and the liquid is mostly evaporated, about 3 minutes. Remove to a parchment lined baking sheet, spreading out. Allow to cool 10 minutes, then break apart. Use immediately or store in an airtight container until needed.
- Preheat oven to 425 F.
- Prepare vegetables as follows: Carrots - peel, then cut in half lengthwise, the cut each piece in half across the middle to make two shorter lengths. Brussels sprouts - trim the stem end and remove the outermost leaves. Cut in half from top to stem end. Turnips - peel and trim both ends. Cut in half from top to stem end. Cut each half in to thin wedges. Shallots - peel and quarter.
- In large bowl, toss together the Brussels spouts, turnip, carrots, shallots, oil, maple syrup, thyme, salt and pepper. Spread in single layer on a lightly greased baking sheet. Roast in 425°F oven, stirring vegetables halfway through, for 25 to 30 minutes. Spoon onto serving platter. Scatter some Candied Maple Pecans over-top. Garnish with a fresh thyme sprig. *If doubling recipe, use two baking sheets and bake in the top and bottom thirds of the oven, switching their positions halfway through roasting.