Maple Roasted Thanksgiving Veggies

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I’ve made these Maple Roasted Thanksgiving Veggies more times than I can count, and each time they disappear faster than the turkey. This dish is the definition of cozy comfort with a touch of sweetness. Roasting brings out the natural caramelization in vegetables like Brussels sprouts, carrots, and butternut squash, while a drizzle of maple syrup gives them a glossy, golden finish that’s pure holiday magic.

I love how the oven does most of the work here, giving you space to breathe during busy holiday prep. This side dish is hearty enough to stand on its own and flavorful enough to complement every classic on your Thanksgiving table. It’s simple, vibrant, and packed with deep, roasted flavors that truly feel like fall.

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Why You’ll Love This Maple Roasted Thanksgiving Veggies Recipe

This recipe is a celebration of texture and taste. The caramelized edges, soft centers, and maple-kissed finish create a perfect balance between savory and sweet. It’s naturally gluten-free, vegan-friendly, and incredibly customizable.

Even picky eaters find themselves going in for seconds. It’s that good.

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What Kind of Vegetables Should I Use?

I stick to seasonal staples like Brussels sprouts, carrots, and butternut squash—they roast beautifully and pair well with maple. However, you can also include parsnips, sweet potatoes, or red onions for variation. Just be sure to cut everything to a similar size for even cooking.

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Options for Substitutions

Want a twist? Swap maple syrup with honey for a different kind of sweetness (though it won’t be vegan). Olive oil can be replaced with avocado oil. Add a dash of balsamic vinegar for a tangy edge. And if you’re craving some crunch, toss in toasted pecans or walnuts after roasting.

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Ingredients for this Maple Roasted Thanksgiving Veggies Recipe

Brussels Sprouts – These little cabbages crisp up beautifully in the oven and offer a slightly bitter balance to the sweetness of maple syrup.

Butternut Squash – Naturally sweet and tender when roasted, squash adds creamy texture and color contrast.

Carrots – Their earthy sweetness intensifies when roasted and pairs perfectly with maple.

Maple Syrup – The star of the show! It adds a glossy coating and caramel-like sweetness.

Olive Oil – Helps the vegetables roast evenly and achieve that golden crisp.

Salt & Pepper – Essential seasonings to bring out the natural flavors of the vegetables.

Thyme (fresh or dried) – Adds a savory, herbaceous note that complements the sweetness.

Garlic Powder (optional) – Boosts the savory depth if you want a bit more punch.

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Step 1: Prep the Vegetables

Wash and dry all vegetables thoroughly. Trim the ends off the Brussels sprouts and cut them in half. Peel the butternut squash and dice into uniform cubes. Peel and cut the carrots into thick sticks or coins. Uniformity ensures even roasting.

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Step 2: Season and Toss

In a large mixing bowl, combine all the vegetables. Drizzle with olive oil and maple syrup. Sprinkle salt, pepper, thyme, and optional garlic powder. Toss everything well to ensure each piece is coated evenly.

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Step 3: Arrange on a Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Spread the vegetables in a single layer—do not overcrowd. Use two sheets if needed to ensure proper roasting instead of steaming.

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Step 4: Roast to Perfection

Place the tray in the oven and roast for 30-40 minutes, flipping the vegetables halfway through. You’ll know they’re done when they’re fork-tender with crispy, golden-brown edges.

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Step 5: Final Touch and Serve

Once roasted, you can optionally drizzle with a bit more maple syrup or a splash of balsamic glaze. Serve hot as a hearty, flavorful side to your Thanksgiving feast.

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How Long to Prepare the Maple Roasted Thanksgiving Veggies

Preparation Time:
Washing, peeling, and chopping the vegetables takes about 15–20 minutes, depending on your knife skills. Prepping everything ahead of time (even a day before) can make this even faster on the day of cooking.

Cooking Time:
The veggies need around 30–40 minutes in a 400°F oven. Be sure to flip them halfway through to get that even caramelization on all sides.

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Tips for Perfect Maple Roasted Thanksgiving Veggies

• Cut all vegetables to similar sizes to ensure they cook evenly.
• Don’t overcrowd the baking sheet—spread the veggies out to allow for proper roasting.
• Use real, pure maple syrup for the best flavor—avoid pancake syrup blends.
• Add herbs like thyme or rosemary for extra aromatic depth.
• Finish with a sprinkle of flaky salt or a splash of lemon juice for brightness before serving.

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Watch Out for These Mistakes While Cooking

• Skipping the flip: Turning the veggies halfway is key for even roasting.
• Using too much oil or syrup: This can cause sogginess. Just enough to coat lightly is perfect.
• Crowding the pan: This causes steaming instead of roasting.
• Undercooking: If the veggies still feel firm, leave them in a bit longer. You want them tender and caramelized.
• Over-roasting: Watch closely in the last 10 minutes to avoid burning the sugars in the syrup.

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What to Serve With Maple Roasted Thanksgiving Veggies?

1. Herb Roasted Turkey

A classic main that pairs beautifully with the sweet-savory balance of the vegetables.

2. Garlic Mashed Potatoes

Creamy and comforting, these complement the texture and flavor of the roasted veggies.

3. Cranberry Sauce

The tartness cuts through the richness and balances the sweetness of the maple glaze.

4. Stuffing or Dressing

Whether it’s cornbread or sourdough-based, stuffing brings a cozy, herby flavor that rounds out the plate.

5. Green Bean Almondine

Adds a light, crisp contrast to the hearty roasted mix.

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Storage Instructions

Refrigerator: Store any leftovers in an airtight container for up to 4 days. They reheat well in a 350°F oven for about 10 minutes or in a skillet to revive some crispiness.

Freezer: These veggies can be frozen, but note they may lose some texture upon reheating. Freeze in a single layer before transferring to a container. Reheat directly from frozen in the oven for best results.

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Estimated Nutrition (per serving)

• Calories: ~180
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 27g
• Fiber: 5g
• Sugar: 10g
• Protein: 3g
• Sodium: 220mg

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Chop and season the vegetables a day in advance. Store them in the fridge and roast just before serving.

Can I use frozen vegetables?

It’s best to use fresh for optimal texture, but if using frozen, thaw and dry them thoroughly to avoid sogginess.

Is this recipe vegan?

Yes, as long as you use pure maple syrup and no animal-based add-ins like honey or butter.

What other seasonings can I use?

You can add cumin, smoked paprika, or a pinch of chili flakes for warmth and depth.

How do I keep leftovers from getting mushy?

Reheat in a hot oven or dry skillet instead of the microwave to bring back the crisp edges.

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Conclusion

Maple Roasted Thanksgiving Veggies are a vibrant, delicious way to bring out the best in seasonal produce. With crispy edges, warm maple sweetness, and savory herbs, this dish is sure to become a holiday favorite—and maybe even steal the spotlight from the turkey. Whether you’re serving them at a big family dinner or enjoying leftovers solo, these veggies deliver warmth, flavor, and comfort in every bite.

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