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Easy Maple Roasted Thanksgiving Vegetable Medley for a Crowd

maple roasted thanksgiving vegetable medley - featured image
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A simple yet stunning side dish featuring a medley of seasonal vegetables coated in a sweet maple glaze and roasted until caramelized. Perfect for feeding a crowd at Thanksgiving or any holiday gathering.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large red onion, cut into 1-inch wedges
  • 2 cups butternut squash, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ⅓ cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cinnamon (optional)
  • ¼ cup dried cranberries (optional)
  • ¼ cup pecans, roughly chopped (optional)
  • Fresh parsley or rosemary, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper.
  2. Prepare all your vegetables: trim and halve Brussels sprouts, peel and cut carrots into 2-inch chunks, peel and cut sweet potatoes and butternut squash into 1-inch cubes, cut red onion into 1-inch wedges.
  3. Make the maple glaze: In a small saucepan over low heat, combine maple syrup, melted butter, apple cider vinegar, dried thyme, garlic powder, and cinnamon (if using). Whisk until well combined and warmed through, about 1-2 minutes. Alternatively, microwave in 30-second bursts, whisking between each.
  4. Place all prepared vegetables in a large mixing bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
  5. Divide the vegetables between the two prepared baking sheets in a single, even layer, ensuring they are not crowded.
  6. Roast for 20 minutes. Remove pans from the oven, stir vegetables, and rotate pans from top to bottom and front to back.
  7. Drizzle half the maple glaze over the vegetables and toss gently to coat.
  8. Return to the oven and roast for another 15-20 minutes, until vegetables are tender and deeply caramelized.
  9. Transfer to a serving platter, drizzle with remaining glaze, and garnish with dried cranberries, toasted pecans, and fresh herbs if using. Serve immediately.

Notes

For best results, don’t overcrowd the pans—use two sheets to ensure proper caramelization. Add the glaze in stages to prevent burning. Toast pecans separately for crunch. Vegetables can be prepped up to 24 hours in advance.

Nutrition

Keywords: maple roasted vegetables, Thanksgiving side dish, roasted vegetable medley, holiday vegetables, maple glaze, Brussels sprouts, sweet potatoes, butternut squash, crowd-pleaser, easy side dish

Find it online: https://cookyep.com/easy-maple-roasted-thanksgiving-vegetable-medley-for-a-crowd/