These maple roasted vegetables with candied maple pecans are a vibrant and flavorful side dish perfect for any special meal. The combination of caramelized vegetables and crunchy, sweet pecans makes this dish irresistible. I love how the maple syrup enhances the natural sweetness of the vegetables, creating a cozy and elegant side that always impresses.
Why You’ll Love This Recipe
I love how easy this dish is to prepare while still looking beautiful on the table. The vegetables roast to perfection, developing a rich caramelized flavor, and the candied pecans add a delightful crunch and touch of sweetness. This recipe fits seamlessly into a holiday spread but also makes a lovely side for any weeknight dinner. I often prepare the vegetables and pecans ahead of time, making it even simpler to pull together when needed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Candied Maple Pecans:
1 tablespoon butter
5 tablespoons maple syrup
1 cup pecan halves
Pinch of salt
For the Vegetables:
1 bunch carrots (about 5 medium)
1 lb Brussels sprouts
3 small turnips or 1 bunch parsnips
4 shallots
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
For Garnish:
Fresh thyme sprig
Directions
To make the candied pecans, I line a baking sheet with parchment paper. In a non-stick skillet over medium heat, I melt the butter with maple syrup, stirring until combined. I bring it to a gentle boil and cook for about 5 minutes until it thickens. Then I stir in the pecans and cook for another 3 minutes until they’re sticky and glossy. I spread them on the parchment to cool, then break them apart.
I preheat the oven to 425°F (non-convection).
For the vegetables, I peel and trim the carrots, cutting them into halves lengthwise and then shorter pieces. I trim the Brussels sprouts, halving them from top to stem, and peel and cut the turnips into thin wedges. I also peel and quarter the shallots.
I toss all the vegetables with olive oil, maple syrup, thyme, salt, and pepper in a large bowl. Then I spread them in a single layer on a lightly greased baking sheet.
I roast them for 25 to 30 minutes, stirring halfway through, until they’re golden and tender.
I spoon the vegetables onto a serving platter, scatter the candied pecans over top, and finish with a fresh thyme sprig for garnish.
Servings and Timing
This recipe serves 4 people and takes about 35 minutes total — 10 minutes for prep and 25 minutes for roasting.
Variations
I sometimes like to swap in parsnips or sweet potatoes for the turnips to give the dish a different flavor profile. Adding cauliflower or multicolored carrots adds visual interest and depth. For a savory twist, I’ve also added a drizzle of balsamic reduction before serving.
Storage/Reheating
These roasted vegetables taste best fresh, but I often prep the vegetables and pecans a day ahead. Once roasted, leftovers keep well in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven at 375°F for 10–15 minutes or quickly in the microwave before serving.
FAQs
How can I make this dish ahead of time?
I like to prep the vegetables and candied pecans the day before. On the day of serving, I just roast everything fresh so it stays crisp and flavorful.
Can I use frozen Brussels sprouts?
I prefer using fresh ones because frozen sprouts tend to become mushy when roasted. Fresh gives a much better texture.
What other nuts can I use instead of pecans?
Walnuts or almonds also work beautifully. They’ll have a slightly different texture but still taste amazing when candied.
Can I make this dish vegan?
Yes, I simply replace the butter in the candied pecans with coconut oil or vegan butter. The rest of the recipe is already plant-based.
How do I keep the vegetables from steaming instead of roasting?
I make sure not to crowd the baking sheet. If I’m doubling the recipe, I divide it between two sheets and roast them on separate racks, switching their positions halfway through.
Conclusion
I find these maple roasted vegetables to be a perfect blend of sweet, savory, and nutty flavors. The crisp edges of the roasted vegetables paired with the maple-glazed pecans make every bite satisfying. Whether it’s for a holiday table or a simple dinner, this dish always feels like a celebration of autumn flavors — warm, colorful, and comforting.
A vibrant medley of roasted vegetables enhanced with maple syrup and topped with crunchy candied maple pecans. This elegant and flavorful side dish is perfect for holidays or cozy weeknight dinners.
Total Time:35 minutes
Yield:4 servings
Ingredients
For the Candied Maple Pecans:
1 tablespoon butter
5 tablespoons maple syrup
1 cup pecan halves
Pinch of salt
For the Vegetables:
1 bunch carrots (about 5 medium)
1 lb Brussels sprouts
3 small turnips or 1 bunch parsnips
4 shallots
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
For Garnish:
Fresh thyme sprig
Instructions
Line a baking sheet with parchment paper. In a skillet over medium heat, melt butter with maple syrup and bring to a gentle boil. Cook for 5 minutes until slightly thickened.
Stir in pecans and cook for an additional 3 minutes until glossy. Spread on parchment paper to cool, then break apart.
Preheat oven to 425°F (non-convection).
Peel and trim carrots, cut lengthwise and then into shorter pieces. Trim and halve Brussels sprouts. Peel and cut turnips into wedges, and peel and quarter shallots.
Toss all vegetables with olive oil, maple syrup, thyme, salt, and pepper in a large bowl. Spread on a greased baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until golden and tender.
Transfer roasted vegetables to a serving platter, top with candied pecans, and garnish with a sprig of fresh thyme.
Notes
Prep vegetables and pecans a day ahead for easy assembly.
Use fresh Brussels sprouts for best texture.
Don’t overcrowd the baking sheet to ensure roasting, not steaming.
Swap in parsnips or sweet potatoes for variation.
Make vegan by using coconut oil instead of butter.
