Description
This Maple Roasted Thanksgiving Veggies recipe is a warm, colorful, and flavor-packed side dish that deserves a permanent spot on your holiday table. Caramelized Brussels sprouts, tender butternut squash, and sweet carrots are roasted with pure maple syrup and herbs until golden and crisp. It’s a quick Thanksgiving side, a healthy dinner idea, and one of those easy recipes that brings together sweet, savory, and seasonal magic in every bite.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 cups carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Wash and dry all vegetables. Trim Brussels sprouts and cut in half. Peel and cube the squash. Peel and slice the carrots into uniform pieces.
- Place vegetables in a large mixing bowl. Drizzle with olive oil and maple syrup. Season with salt, pepper, thyme, and optional garlic powder. Toss to coat evenly.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread vegetables in a single layer without crowding.
- Roast for 30–40 minutes, flipping the vegetables halfway through to ensure even caramelization.
- Remove from oven and optionally drizzle with extra maple syrup or balsamic glaze. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Maple Roasted Thanksgiving Veggies, Thanksgiving side dish, roasted vegetables, fall recipes