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Maple Roasted Thanksgiving Potluck Veggies | Easy Holiday Side

Maple Roasted Thanksgiving Potluck Veggies

A sheet pan holiday side of carrots, Brussels sprouts, squash, and onion roasted with maple syrup until caramelized at the edges.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Method

Ingredients
  

  • 1 pound carrots peeled and cut into 1/2-inch coins
  • 1 pound Brussels sprouts trimmed and halved
  • 1 medium butternut squash peeled and cut into 1-inch cubes (about 4 cups)
  • 1 large red onion cut into wedges
  • 1/3 cup pure maple syrup
  • 1/4 cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices turkey bacon chopped (optional)

Method
 

  1. Heat the oven: Preheat the oven to 425°F and line two large sheet pans with parchment paper so the vegetables don't stick or scorch.
  2. Prep the vegetables: Peel and cube the butternut squash, halve the Brussels sprouts, slice the carrots into coins, and cut the red onion into wedges, keeping the pieces similar in size.
  3. Toss with maple mixture: In a large bowl, combine the vegetables with olive oil, maple syrup, thyme, salt, and pepper, tossing until every piece is coated.
  4. Add turkey bacon: If using, stir in the chopped turkey bacon now so it crisps alongside the vegetables.
  5. Spread in a single layer: Divide the vegetables between the two sheet pans, spreading them out so no pieces touch or overlap; this keeps them from steaming.
  6. Roast the first half: Roast for 20 minutes, until the vegetables begin to soften and the edges start to color.
  7. Flip everything: Remove the pans and flip the vegetables with a spatula so the other sides can brown evenly.
  8. Finish roasting: Return the pans to the oven and roast another 15 to 20 minutes, until the squash is fork-tender and the edges of the sprouts and onion turn deep golden brown.
  9. Check for caramelization: Look for sticky, slightly charred edges on the sprouts and onion, a sign the maple syrup has properly caramelized.
  10. Serve warm: Transfer the vegetables to a serving platter and sprinkle with extra fresh thyme before bringing it to the table.