Maple Roasted Vegetables with Toasted Walnuts
Simple and unfussy, these maple roasted vegetables are perfect for dinner OR the holidays! Filled with sweet potatoes, brussels sprouts and parsnips, and topped with toasted walnuts, they are hard to resist. Dairy free, gluten free and vegan.
Time to talk about veggies! For turkey day of course.
As much as I profess how much I adore carbs and all of those types of side dishes, my love for veggies runs deep.
And I really like to keep everything balanced on the big day, so let’s chat about my latest favorite combination of vegetables to roast in the oven.
We have some shallots. Some sweet potatoes. Parsnips. Even brussels sprouts!
And it all gets cooked with some pure maple syrup to give just a slighttttt hint of sweetness. Nothing crazy.
We’ll also top it all off with some toasted walnuts. For toasty toasty goodness.
Combining into a dish that is simple, not complicated and certainly not fussy.
And this dish is not just for holidays.
I’ll roast these babies up one day during the week and we’ll enjoy it as a side over the next few days.
The takeaway of this fun fact? You can absolutely make these ahead of time and just reheat on Thanksgiving day.
I’m allll about minimizing stress and work on the big day itself.
Because let’s face it. As much as I love cooking and hosting, you better believe I will be sitting with a big ol’ glass of this apple cider sangria snacking on the cheese plate. And enjoying myself and chatting it up.
Additional Side Dish Recipes You Might Enjoy:
- Maple Mustard Roasted Brussels Sprouts
- Honey Mustard Roasted Vegetables
- Sweet and Spicy Green Beans
- Honey Balsamic Roasted Vegetables
- Honey Roasted Brussels Sprouts
- Green Beans with Almonds
- Mustardy Kale and Butternut Squash
- Holiday Corn
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 medium shallots, chopped
- 2 medium sweet potatoes, cut into ½ inch chunks
- 1 pound brussels sprouts, trimmed and halved lengthwise (quartered if really large)
- 1 large parsnip, peeled and cut into ½ inch chunks
- 2 tablespoons olive oil
- ¼ cup pure maple syrup
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup raw walnuts
- Preheat the oven to 400ºF.
- Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.
- Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.
- Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.
- Transfer the vegetables to a serving bowl. Top with the toasted walnuts.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 300mgCarbohydrates: 32gFiber: 5gSugar: 15gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.