Delicious maple roast 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.
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.
Get the Recipe: 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.
REALLY want to make this for Thanksgiving but oven space is at a bit of a premium. Do you think I can roast them in the morning, then leave at room temp and re-warm while the turkey is resting? LOVE <3 your blog, btw!
Hi Ann, Sorry for the delay in getting back to you. I was away for the weekend :) First, thanks so much! As for the veg, yes, I think that would work out just fine. The nice thing about roasted vegetables is that they don’t need to be piping hot. They are just as lovely just warm. I have been known to just give them a quick shot in the microwave to get there before :)
Great addition to a Thanksgiving dinner. I added cauliflower to the pan it was wonderful. Used multi colour carrots and the colors popped off the plate. The maple sytup added a wonderful flavor and everyone at the table loved the vegetables.
So glad to hear and I love the addition of cauliflower! And multi colour carrots are always so pretty, aren’t they?! Thanks!
I love roasted vegetables and this is such a pretty fall dish with the maple pecans!
Thanks Laura :)
I am all about roasted veggies year round, but especially during the cooler months, so this is definitely calling my name! I absolutely looooove the addition of those Maple Candied Pecans, Jennifer!!! YESSS! Cheers!
Thanks so much, Cheyanne :)
So on point about spreading them out so they can actually roast and get beautifully crispy. The crunch of the candied pecans seems perfect against the soft flesh of the roasted veggies. Perfect side dish, I would even just serve myself a bowl of these and pair with a glass of spicier cab.
Thanks Milena and yes, I can make a meal of this. My husband on the other hand … :)
Love the pecans! Perfect for this upcoming Thanksgiving :)
Thanks Dawn :)
Autumn on a platter… Such a beautiful presentation! Have a wonderful weekend, my friend!
Thanks so much, Annie :)
This looks like candy to me! I would be happy to have most of my plate filled with these veggies and just a little turkey and stuffing.
Thanks so much, Chris!
I can make an entire dinner out of a dish like this! Love everything about it. Thanks for another wonderful recipe. Can’t wait to try these pecans too.
Thanks so much, Tricia and yes, this could be dinner for me, too :)