Maple-Roasted Autumn Vegetable Medley
🕒 Time
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Prep: 20 minutes
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Cook: 35–45 minutes
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Total: About 1 hour
🍽 Serves
4–6 people
🛒 Ingredients
Vegetables
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1 lb (450g) baby potatoes (halved if large)
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2 cups broccoli florets
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3 large carrots, cut into thick sticks
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2 cups sweet potato, peeled and cubed (1-inch pieces)
Add-ins
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½ cup dried cranberries
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½ cup pecans (halves or roughly chopped)
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2–3 sprigs fresh rosemary
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¼ cup crumbled feta or goat cheese (optional but recommended)
Maple Glaze
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3 tbsp olive oil
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2 tbsp pure maple syrup
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1 tbsp balsamic vinegar (optional, for depth)
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3 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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½ tsp smoked paprika
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½ tsp dried thyme (optional)
🔪 Preparation Steps
1️⃣ Preheat Oven
Preheat oven to 400°F (200°C).
Line a large baking sheet or roasting pan with parchment paper.
2️⃣ Prepare Vegetables
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Wash and dry all vegetables.
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Keep pieces fairly uniform in size for even roasting.
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If baby potatoes are larger than 1 inch, halve them.
3️⃣ Make Maple Glaze
In a small bowl, whisk together:
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Olive oil
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Maple syrup
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Balsamic vinegar
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Garlic
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Salt, pepper, paprika, thyme
4️⃣ First Roast (Potatoes & Carrots First)
Potatoes and carrots take longer to cook.
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Toss potatoes, carrots, and sweet potatoes with ¾ of the glaze.
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Spread evenly in a single layer.
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Roast for 20 minutes.
5️⃣ Add Broccoli & Pecans
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Remove pan from oven.
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Add broccoli and pecans.
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Drizzle remaining glaze.
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Toss gently and spread out again.
Roast another 15–20 minutes, until:
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Potatoes are fork-tender
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Edges are caramelized
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Broccoli is slightly crispy
6️⃣ Finish & Garnish
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Remove rosemary stems and scatter leaves over vegetables.
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Add dried cranberries while vegetables are still warm (they’ll soften slightly).
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Sprinkle with crumbled feta or goat cheese.
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Optional: Light drizzle of extra maple syrup or balsamic glaze.
🔥 Pro Tips for Extra Flavor
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Broil for 2–3 minutes at the end for deeper caramelization.
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Add a pinch of red pepper flakes for heat.
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Toast pecans separately for 5 minutes for stronger nutty flavor.
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For a savory twist, add crispy bacon bits.
🥗 Serving Ideas
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Serve as a holiday side dish.
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Pair with roasted chicken, turkey, or salmon.
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Toss leftovers into a grain bowl with quinoa or farro.
