November 14, 2014

Maple Roasted Vegetables with Toasted Walnuts

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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.

A white baking dish filled with Maple Roasted Vegetables.

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.

Fresh brussels sprouts, sweet potatoes and parsnips, and a dish of Maple Roasted Veggies.

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.

A white baking dish filled with Maple Roasted Root Vegetables.

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Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Maple Roasted Vegetables with Toasted Walnuts | cookiemonstercooking.com

Maple Roasted Vegetables with Toasted Walnuts

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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. 

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Side Dish
Dairy Free, Gluten Free, Grain Free, Recipes (ALL), Seasonal, Side Dish, Soy Free, Thanksgiving, Vegan, Vegetarian
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