Maple Roast Vegetables
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Maple Roast Vegetables



Maple Roast Vegetables from

Thanksgiving is around the corner and we're already geared up for family, fun and some seriously good food! Over the next few weeks, I'll be sharing holiday recipes that are perfect for a small family Thanksgiving meal (just in case you aren't having over every relative known to man!). If you can't figure out how to get dinner on the table you should have One Potato send it to your front door! But back to the massively delicious Maple Roast Vegetables.

Maple Roast Vegetables from

These maple roast vegetables are a holiday favorite in our house and perfect no matter if you are having twenty people over or just two. I first started making this simple dish for Thanksgiving years ago, but it's so addictive and easy to prepare that I started making it all the time (most of the vegetables the dish calls for are available year-round). Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.

Maple Roast Vegetables from

Holidays or not, I usually double the recipe because they're just as delicious (if not more so) the next day - perfect for lunch or a quick, healthy snack. And, for anyone who has a child who is prone to say, "I hate vegetables," just try making this dish and tell me if those words ever come out of their sweet little mouths again!

Maple Roast Vegetables from

If you make these Maple Roast Vegetables I would love to see them! Just post a picture of your creation on Instagram and tag @weelicious. Enjoy every let bite!

Maple Roast Vegetables from

Photos by Gerry Speirs

Maple Roast Veggies  (Serves 6-8)

  • Prep Time: 5 mins,
  • Cook Time: 50 mins,
  • Rating:
    Rate this recipe
Thanksgiving is next week and we're already geared up for family, fun and some seriously good food! Over the next few days, I'll be sharing holiday recipes that are perfect for a small family Thanksgiving meal (just in case you aren't having over...


  • 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
  • 2 red bell peppers, cut into large chunks
  • 1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
  • 1 yellow onion, cut into wedges
  • 2 tablespoons maple syrup
  • 2 tablespoons oil
  • 1 tablespoon kosher or sea salt


  1. 1. Preheat oven to 425 degrees.
  2. 2. Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
  3. 3. Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
  4. 4. Serve.
Maple Roast Veggies

Nutrition Information

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  1. Stephanie Powell

    November 26, 2014 at 8:04 am

    Any idea if how these will hold up overnight and/or if they can be made and made and then reheated after trasnsporting?

  2. Vanessa

    October 21, 2014 at 3:50 pm

    Delicious! I have never known what to do with delicata squash and now I do!! This recipe was so, so good…and easy! Thank you!

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  10. Mili Brooks

    December 4, 2012 at 2:31 pm

    They were the star in the Thanksgiving dinner! My husband doesn’t eat vegetables but after he tried this recipie he is asking me to cook them frequently! My parents-in- law loved them and I sent them already the web page. Thank you Catherine, you can’t imagine how much you help me and I am sure other moms with these delicious recipies.

  11. Jordan

    November 13, 2012 at 12:53 pm

    can you substitute honey for maple syrup?

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  14. Lu

    November 21, 2011 at 10:03 am

    Made these this morning for my toddler. Delicious (if you like sweet things). I only had squash and carrots on hand, so just left out the peppers and onions.

  15. Chris B

    October 21, 2011 at 1:36 pm

    This sounds so good, but I’m not sure what main dish to make to go with it. Do you have any suggestions?

  16. Omnia

    October 19, 2011 at 2:55 am

    i’m a big fan of your blogand i made lots of your recipes for my litle girl and she simply loved it all :)
    but it’s the first time to comment, and i was wondering what is the maple syrup substitute ?

  17. Erin

    November 17, 2010 at 3:53 pm

    Are there potatoes in there too? It looks like potato in the picture.

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  19. Golda

    October 18, 2010 at 2:34 pm

    Whoa, this says Thanksgiving is next week. I believed it for a second and was so freaked out…

  20. Emily

    September 23, 2010 at 2:13 pm

    I hate red peppers, any substitution suggestions?

    • catherine

      September 23, 2010 at 3:40 pm

      You can just leave it out :) or use cauliflower or other veggie you have

  21. Karen

    December 5, 2009 at 2:15 pm

    Delicious! Am making again this weekend. I used less salt. thank you for this recipe!

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