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Maple Roast Veggies

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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 every relative known to man!).

This roast veggies dish is a holiday favorite in my house and is great 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 delicious and easy to make 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.

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!

For more Thanksgiving side dishes to add to your table, check out these links:
Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

Maple Roast Veggies  (Serves 6)

  • 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...

Ingredients

  • 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 teaspoons oil
  • 1 tablespoon kosher or sea salt

Preparation

  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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Comments






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  8. 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.

  9. Jordan

    November 13, 2012 at 12:53 pm

    can you substitute honey for maple syrup?

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  12. 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.

  13. 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?

  14. 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 ?

  15. 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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  17. 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…

  18. 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

  19. 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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