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