Maple Roasted Fall Vegetables

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.

maple roasted fall vegetablesFor 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.

If you’re interested in more holiday menu items, you might enjoy looking at my Thanksgiving┬ápage, filled with recipes perfect for any fall or winter holiday. This recipe is adapted from Well Vegan.

 

Print Recipe
Maple Roasted Fall Vegetables
A warm hearty maple roasted vegetable and walnut dish perfect for any fall or winter holiday.
maple roasted fall vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
maple roasted fall vegetables
Instructions
  1. Preheat the oven to 450 F.
  2. Oil a large baking sheet or line it with parchment paper. In a large mixing bowl, toss sweet potatoes and Brussels sprouts in olive oil, maple syrup, sea salt and thyme leaves stripped from the stems.
  3. Spread the coated vegetables evenly on the baking sheet, leaving as much space between the pieces as possible. Place the walnuts in a separate pie plate or casserole dish.
  4. Put the baking sheet of vegetables and the pie plate of walnuts into the oven. Bake the walnuts for a few minutes, until they look a little shiny. Remove the walnuts from the oven.
    roasted nuts and fall vegetables
  5. Bake the vegetables for about 30 minutes total, or until a fork can be inserted into the Brussels sprouts and the sweet potato pieces, and the vegetables are lightly brown.
  6. In a serving dish, toss the roasted vegetables with the walnuts. Add salt and pepper to taste. Drizzle with a little more maple syrup before serving.
    maple roasted fall vegetables
Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.