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Maple Roasted Vegetables

Maple Roasted Vegetables. Roasted Autumn vegetables with a light, lemon maple glaze. One of the most popular side dishes ever on Rock Recipes, especially around Thanksgiving and Christmas.

Maple Roasted Vegetables

Maple Roasted Vegetables

These Maple Roasted Vegetables have become a go-to recipe for many people during Thanksgiving and Christmas. They give a real sense of celebration with their bright colour combination and incredible flavour.

We adore our Roast Potatoes here in the Parsons household. Truth be told, whenever they are in the oven they are most likely always sharing space.

We love to roast these with other vegetables too, especially carrots and parsnips.

After a visit to our local farmers market last week, Sunday dinner got beautifully colourful. This side dish was a delicious addition to our Lemon Sage Butter Roasted Turkey.

I only add the maple syrup to these vegetables after they are partially cooked so that the sugar in the syrup does not burn. This allows the veggies to develop a little caramelization before the light glaze of maple syrup finishes them off.

Maple Roasted Vegetables with Lemon Sage Butter Roasted Turkey

Maple Roasted Vegetables with Lemon Sage Butter Roasted Turkey

If you’re looking for even more great side dishes for Thanksgiving, we have a whole collection of Great Thanksgiving Side Dishes on this page.

Favorite Thanksgiving Side Dishes photo collage with title text for Pinterest

 

Like this Roasted Vegetables recipe?

We have many more ideas like this in our constantly expanding Collection of Side Dishes. Be sure to try this side dish with our Lemon Sage Butter Roasted Turkey.

Lemon Sage Butter Roasted Turkey

 
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Maple Roasted Vegetables
Yield: 6 servings

Maple Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Roasted Autumn vegetables with a light, lemon maple glaze. One of the most popular side dishes ever on Rock Recipes, especially around Thanksgiving and Christmas.

Ingredients

  • 2 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 1 large red onion, cut in wedges
  • 1 lemon
  • 6 yellow beets, quartered
  • 1 small butternut squash, cut in chunks
  • 4 cloves garlic, unpeeled
  • 4 tbsp olive oil
  • pinch salt
  • pinch black pepper
  • 2-3 tbsp pure maple syrup

Instructions

  1. Toss all of the ingredients, except the maple syrup together with the olive oil.
  2. Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
  3. Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
  4. Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
  5. Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

6 servings

Amount Per Serving Calories 212Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 78mgCarbohydrates 33gFiber 4gSugar 20gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 
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Bailey

Thursday 17th of November 2016

Simply amazing. So easy to put together, and a crowd pleaser! Such a wonderful comfort dish that is extremely versatile.

Bailey

Thursday 17th of November 2016

I am going to make this for an upcoming dinner party. It looks amazing! Just wondering what happens with the unpeeled garlic cloves? Do they get discarded?

Barry C. Parsons

Thursday 17th of November 2016

They can stay in for the duration to flavour the oil. or you can, like I often do, take them out when they soften and are fully cooked, which is before the rest of the vegetables and squeeze the garlic out of the skins. You can then add a little salt and pepper, and a splash of olive oil and mash them into a paste to toss with the cooked vegetables, if you are a garlic lover like me. You can also make roasted potatoes and serve the roasted garlic with sour cream on them...one of my favourite things ever.

Tryphenahanrahan

Sunday 27th of April 2014

I make oven roasted veggies often, but today I decided to use the veggies that we like ,and I added the maple syrup, it was delicious ... This is the way I will be doing my veggies in the future ... Thank you so much for this recipe...

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