Maple Pecan Roasted Vegetables … a sheet pan fall favorite!

Maple Pecan Roasted Vegetables is a blend of roasted carrots, Brussels sprouts, butternut squash, and sweet potatoes in a glaze of maple syrup, cinnamon, cloves, and nutmeg, sprinkled with herbs, pecans, and pumpkin seeds!

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What do you need to make Maple Pecan Roasted Vegetables?

Here’s what you’ll need from the grocery store …

Harvest Veggies:

• Carrots – 4 whole carrots, peeled
• Brussels sprouts – 1/2 pound Brussels sprouts, ends trimmed and halved lengthwise
• Butternut squash – 1/2 to 1 pound butternut squash, peeled, seeded, and chopped into 1-inch cubes
• Sweet potatoes – 1/2 to 1 pound sweet potatoes, peeled and chopped into 1-inch cubes

Maple Glaze:

• Pure maple syrup – 6 tablespoons pure maple syrup
• Extra virgin olive oil – 4 tablespoons olive oil
• Cinnamon – 1 teaspoon ground cinnamon
• Cloves – 1/2 teaspoon ground cloves
• Nutmeg – 1/2 teaspoon ground nutmeg
• Kosher salt – 1/2 teaspoon salt
• Black pepper – 1/2 teaspoon pepper

Herb + Crunchy Topping:

• Crushed pecans – 1/2 cup crushed pecans
• Pure maple syrup – 1/4 cup maple syrup
• Sprouted pumpkin seeds with sea salt – 1/3 cup sprouted pumpkin seeds
• Thyme – 3 sprigs fresh thyme, cut off the stems
• Rosemary – 3 sprigs fresh rosemary, cut off the stems
• Dried cranberries – 1/4 cup dried cranberries

How do you make Maple Pecan Roasted Vegetables?

First Prep your veggies …

Carrots: Peel with a vegetable peeler. I like to leave them whole just for their beautiful appearance. They will be soft with this cooking temp and time. But if you choose to chop them, be certain they are chopped into 1-inch cubes.

Brussels sprouts: Cut off the ends, then chop each sprout in half lengthwise.

Butternut squash: Cut in half lengthwise and then peel with a vegetable peeler. Scoop out the seeds and stringy pulp with a spoon. Then chop the squash into 1-inch cubes.

Sweet potatoes: Peel with a vegetable peeler and then chop into 1-inch cubes.

** The key to even cooking and consistency is to try to keep the vegetables around the same size.

Next, create your maple mixture for the Maple Pecan Roasted Vegetables …

1. Preheat your oven to 425° F.
2. Prepare a large rimmed baking sheet with a layer of parchment paper and a light spraying of non-stick cooking spray. Or just spray the cooking spray directly on the pan.
3. Place the uncut carrots in the middle of the baking sheet. (Remember – you may chop them if you’d like)
4. In a large mixing bowl, combine the maple syrup, olive oil, cinnamon, cloves, nutmeg, salt, and pepper.
5. Add the chopped vegetables. Toss the vegetables gently to coat each one in the maple mixture. Use tongs to arrange the veggies on the baking sheet around the carrots.
6. Drizzle the leftover maple mixture over the carrots.
7. Sprinkle with a little extra salt and pepper, if desired.
8. In a small bowl, combine the pecans with ¼ cup maple syrup and then set it aside.
9. Bake for 20 to 25 minutes. Then sprinkle the pecans, pumpkin seeds, rosemary, and thyme over the top and bake for another 10 minutes. All veggies should be fork-tender (especially the carrots, if not give it another 5 minutes).
10. Remove from the oven and mix in the dried cranberries before serving.

Here are a few other side dish recipes to try …

• Autumn Acorn Squash with Wild Rice
• Roasted Harvest Vegetables
• Tillamook Southern Macaroni and Cheese
• Calico Beans with Beef and Bacon
• Zucchini Rice Cheesy Casserole

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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