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.
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 with other roasted vegetables too, especially carrots and parsnips.
After a visit to our local farmers market last week, Sunday dinner got this beautifully colourful 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.
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.
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Don’t forget to give our Lemon Sage Butter Roasted Turkey which goes perfectly with these Maple Roasted Vegetables.
- 2 carrots thickly sliced
- 2 parsnips thickly sliced
- 1 large red onion cut in wedges
- 1 lemon
- 1 small butternut squash cut in chunks
- 4 cloves garlic unpeeled
- 6 yellow beets quartered
- 4 tbsp olive oil
- pinch salt
- pinch black pepper
- 2-3 tbsp pure maple syrup
Toss all of the ingredients, except the maple syrup together with the olive oil.
Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.
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