These maple roasted fall vegetables with walnuts are easy to make! I had never made Brussels sprouts for holiday meals, but I found out this year, they’re a popular dish. I’ve always liked Brussels sprouts, but I’ve only steamed them, then added butter. Some people find the sprouts have a bitter flavor, but the maple syrup in this recipe removes any bitterness.
For a large crowd, you can easily double the recipe. Be sure to allow enough prep time for trimming the Brussels sprouts. If you prefer one vegetable over the other, you can add more sweet potatoes or more sprouts, whichever is your preference. I expected the maple syrup flavor to be strong in this dish, but it really blends well with the vegetables and isn’t a dominant flavor.
Don’t skip on the roasted walnuts in the dish. They add a nice crunch and a warm, nutty flavor. They tend to fall to the bottom of the serving dish, so be sure to toss the veggies and walnuts again just before serving. Check my Cooking Basics page for more information on roasting nuts.