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.
If you’re interested in more holiday menu items, you might enjoy looking at my Thanksgiving page, filled with recipes perfect for any fall or winter holiday. This recipe is adapted from Well Vegan.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 large sweet potatoes peeled & cut into 1-inch cubes
- 1 pound Brussels sprouts trimmed & cut in half
- 1 tablespoon olive oil
- 1/2 tablespoon maple syrup
- 4 sprigs fresh thyme leaves stripped from stems, or 1/4 teaspoon dried thyme
- 1/4 cup raw walnut halves roasted & broken into quarters
- sea salt to taste
- black pepper optional, omit for a gluten free dish
Ingredients
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|
- Preheat the oven to 450 F.
- 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.
- 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.
- 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.
- 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.
- 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.
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