Maple Pecan Roasted Vegetables
Add to CollectionMaple 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!
Equipment
- Large rimmed baking sheet
- Parchment paper
- Non-stick Cooking Spray
- Large Mixing Bowl
- Vegetable peeler
Ingredients
Harvest Veggies
- 4 whole carrots , peeled (do not cut)
- ½ lb Brussels sprouts , ends trimmed & halved lengthwise
- ½ - 1 lb butternut squash , peeled, seeded, & chopped into 1-in cubes
- ½ - 1 lb sweet potatoes , peeled & chopped into 1-in cubes
Maple Glaze
- 6 tbsp pure maple syrup
- 4 tbsp olive oil , extra virgin
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp kosher salt
- ½ tsp black pepper
Herb + Crunchy Topping
- ½ cup crushed pecans
- ¼ cup pure maple syrup
- ⅓ cup sprouted pumpkin seeds with sea salt
- 3 sprigs fresh thyme , cut off the stem
- 3 sprigs fresh rosemary , cut off the stem
- ¼ cup dried cranberries
Instructions
- 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. 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.
- Preheat oven to 425° F.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.
- Place the uncut carrots in the middle of the baking sheet.In a large mixing bowl combine the maple syrup, olive oil, cinnamon, cloves, nutmeg, salt, and pepper.
- 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. Drizzle the leftover maple mixture over the carrots.
- Sprinkle with a little extra salt and pepper, if desired. In a small bowl, combine the pecans with ¼ cup maple syrup; set aside.
- 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). Remove from the oven and mix in the dried cranberries before serving.
Notes
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