Irresistible Maple Roasted Thanksgiving Veggies
A delightful combination of seasonal veggies roasted with maple syrup for a flavorful side dish that impresses guests and suits any dietary preference.
Ingrédients
Main Ingredients
- 2 cups mixed vegetables (e.g., carrots, Brussels sprouts, sweet potatoes) Feel free to mix and match based on seasonal availability.
- 2 tablespoons olive oil Can substitute with melted coconut oil or avocado oil.
- 3 tablespoons maple syrup Agave nectar or honey can be used as alternatives.
- Salt and pepper To taste.
- 1 teaspoon dried thyme Optional, fresh herbs can be substituted.
Instructions
Preparation
- Wash and peel the mixed vegetables as needed. Cut them into uniform pieces about one-inch chunks.
Cooking
- In a large bowl, combine the prepared mixed vegetables with olive oil and maple syrup. Add salt, pepper, and thyme if using, and stir well to coat.
- Spread the coated vegetables in a single layer on a large baking sheet.
- Preheat your oven to 400°F (200°C). Once heated, roast the veggies for about 20-25 minutes, stirring halfway through.
- Check the vegetables for doneness; they should be fork-tender and caramelized. If needed, roast for an additional 5 minutes.
Serving
- Once done, take the veggies out and let them cool slightly. Serve warm and garnish with fresh herbs or toasted nuts if desired.
Notes
For better results, avoid overcrowding the baking sheet and ensure uniform cuts for even cooking. Consider adding nuts or spices for more variations.