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Maple Roasted Thanksgiving Veggies

Maple roasted Thanksgiving veggies are tossed with olive oil, kosher salt, black pepper, pure maple syrup, and fresh thyme, then roasted until tender and browned at the edges. Two baking sheets help the Brussels sprouts, sweet potatoes, carrots, and red onion brown evenly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 327
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts trimmed and halved
  • 1.5 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 lb carrots peeled and cut into 1/2-inch-thick diagonal pieces
  • 1 red onion large, cut into 1-inch wedges
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup maple syrup pure
  • 1 tbsp thyme leaves fresh

Equipment

  • 2 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F and set racks in the upper and lower thirds.
  2. Divide the Brussels sprouts, sweet potatoes, carrots, and red onion between two 18x13-inch rimmed baking sheets, spreading them in a single layer.
  3. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss on the pans to coat.
  4. Roast for 15 minutes, then switch the pans between racks and stir the vegetables.
  5. Drizzle the pure maple syrup over the vegetables, sprinkle with fresh thyme leaves, and toss to coat.
  6. Roast for 10 to 15 minutes more, until the vegetables are tender and browned at the edges.

Notes

For even browning, spread the vegetables in a single layer and avoid crowding the pans. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegan and dairy-free side, no swap is needed.