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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg
