Maple Roasted Vegetables with Candied Maple Pecans

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Delicious roasted vegetables, flavoured with a bit of maple and served with easy Candied Maple Pecans. Great vegetable side dish for entertaining or anytime.
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Ingredients

Candied Maple Pecans:

  • 1 Tbsp butter
  • 5 Tbsp maple syrup
  • 1 cup pecan halves
  • Pinch salt

Vegetables:

  • 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

Garnish:

  • Fresh thyme sprig

Instructions

  • 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.

Nutrition Information:

Calories: 397kcal | Carbohydrates: 52g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 179mg | Potassium: 1140mg | Fiber: 11g | Sugar: 30g | Vitamin A: 15160IU | Vitamin C: 123.2mg | Calcium: 162mg | Iron: 3.1mg