Get the Recipe: Maple Roasted Vegetables
Delicious maple roasted vegetables served with easy candied maple pecans. A great vegetable side dish for entertaining or any time.
Ingredients
Candied Maple Pecans:
- 1 Tablespoon butter
- 5 Tablespoons maple syrup
- 1 cup pecan halves
- Pinch salt
Vegetables:
- 1 bunch carrots, about 5 medium
- 1 lb Brussels sprouts
- 3 small turnips, or 1 bunch parsnips
- 4 shallots
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon 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. (non-convection)
- 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.
Notes
- 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.
- 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.
Serving: 1serving, 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
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