Description
Enjoy a delicious and healthy Maple Roasted Veggies recipe that combines brussels sprouts, carrots, apples, and sweet potatoes tossed in a sweet and savory maple syrup glaze with warm spices. Roasted to perfection at 425°F, these caramelized vegetables make a perfect side dish for any meal, offering a delightful balance of natural sweetness and earthy flavors.
Ingredients
Scale
Vegetables
- 1 lb brussels sprouts
- 1 lb carrots
- 2 medium sweet potatoes
Fruit
- 3 medium apples
Seasonings & Oils
- 3 1/2 tbsp maple syrup
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground mustard
- 1/4 tsp ground ginger
Instructions
- Preheat Oven: Set your oven to 425°F (220°C). This temperature will help achieve perfect caramelization and browning on your vegetables while keeping their interior tender.
- Prepare Brussels Sprouts: Trim the bottoms and peel away the first layer of leaves to remove dirt and brown spots. Slice each sprout in half unless they are very small. Place them on a parchment-lined 12×17 inch baking sheet.
- Prepare Carrots: Peel the carrots and slice into even 1/4 inch thick circles. Add them to the baking sheet with the brussels sprouts, spreading them evenly.
- Prepare Apples: Dice the apples into approximately 1-inch chunks, discarding the core. No need to peel; add the chunks to the baking sheet for texture and nutrients.
- Prepare Sweet Potatoes: Peel and dice the sweet potatoes into 1-inch cubes for even cooking. Add to the baking sheet with other vegetables.
- Coat with Maple Syrup and Oil: Drizzle the maple syrup and extra virgin olive oil evenly over the vegetables and apples to promote caramelization.
- Add Seasonings: Sprinkle salt, black pepper, ground mustard, and ground ginger over the mixture to complement the sweet flavors.
- Toss to Coat: Use a spatula to stir and coat all ingredients evenly with the oil and seasonings. Spread them out in an even layer on the baking sheet for proper roasting.
- Roast: Bake in the preheated oven for 20 to 25 minutes until vegetables are tender and have slight browning on the sides that touch the pan. Serve immediately for best taste and texture.
Notes
- Use a large baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Cuts of vegetables should be uniform in size for even cooking.
- Adjust spices to taste to enhance or mellow flavors as preferred.
- Serve these roasted veggies as a side or toss with grains for a hearty main dish.
- Leftovers can be refrigerated and reheated; they maintain flavor well for up to 3 days.
