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Maple Roasted Root Vegetables with Pecans and Thyme

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 250
A deliciously sweet and savory roasted vegetable dish topped with crunchy pecans and fresh thyme, perfect as a side or main course.

Ingredients

Vegetables

  • 1 piece red onion (sliced)
  • 2 large carrots (peeled and diced to 1" cubes)
  • 2 large parsnips (peeled and diced to 1" cubes)
  • 1 large orange sweet potato (diced to 1" cubes)
  • 1 large purple sweet potato (diced to 1" cubes)
  • 1 bunch radishes (ends trimmed and halved)
  • 2 tbsp olive oil
  • 4 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1/3 cup chopped pecans
  • 1 tbsp fresh thyme

Instructions 

  • Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  • Whisk olive oil, maple syrup, and apple cider vinegar in a small bowl.
  • Toss vegetables with the maple oil mixture, then spread evenly on baking sheets. Pour residual mixture over vegetables.
  • Roast for 20 minutes, stir, then roast another 20 minutes. Add pecans and roast for 5 more minutes.
  • Sprinkle with thyme and serve immediately.

Notes

For extra flavor, toss vegetables with fresh herbs before serving.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Root Vegetables