Maple Roasted Vegetables with Candied Maple Pecans
Delicious roasted vegetables, flavoured with a bit of maple and served with easy Candied Maple Pecans. Great vegetable side dish for entertaining or anytime.
Candied Maple Pecans:
1bunchcarrotsabout 5 medium
1tspfresh 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.