These veggies are lightly sweetened with maple syrup and diced apples. They’re perfectly tender too! While this side is easy enough to throw together on a busy weeknight, it tastes extra special and worthy of a holiday meal.

When I think of fall flavors maple tops the list! There’s just something so cozy about it, don’t you think?

The maple syrup and seasonings in this recipe elevate these vegetables to create a rich side dish that tastes indulgent. While it’s fast enough to enjoy on any weeknight of the year, you’ll really love this flavorful side over the holidays!

For this recipe you’ll need:

  • Carrots
  • Brussels sprouts
  • Apples
  • Sweet potatoes
  • Maple syrup
  • Extra-virgin olive oil
  • Simple seasonings

To make this delectable side, start by prepping your veggies. Brussels sprouts should be trimmed and cut in half. Carrots are peeled and cut into circles. Apples are diced (leave that peel on). Sweet potatoes are peeled and diced. And now you’ve completed the hardest part of the recipe! You can handle that, right?

Add those veggies to a 12×17 parchment paper lined baking sheet. Drizzle with oil, maple syrup, and seasonings.

Now pop that glorious sheet pan in the oven and let it work its magic.

You’re done! And oh baby your kitchen is going to smell amazing when you pull it out of the oven.

What size baking sheet is best?

For all of my sheet pan recipes I recommend a 12×17 baking sheet. This size is large enough to accommodate all your ingredients in a single layer.

What’s my #1 tip for perfectly roasted veggies?

Make sure everything is touching the bottom surface of your pan instead of being layered on top of other ingredients. Having that single layer will enable everything to cook faster and more evenly! This goes hand in hand with my baking sheet size recommendation above. Don’t use one that’s too small!

Should you peel your potatoes and apples?

You are welcome to leave both unpeeled if you like but my personal preference here is to peel the sweet potato and leave the skin on the apples.

Can you roast these vegetables without using parchment paper?

I often roast vegetables without using parchment paper but this particular recipe is another story. I strongly recommend lining your baking sheet with parchment paper here. The maple syrup can make things sticky! Using that paper makes it super easy to clean up after you eat and that’s always a big bonus for me.

Can you prepare these roasted veggies the day before?

You definitely can; however, the texture is perfect (tender with some crispy bits) straight out of the oven. So while they’re delicious the next day and I do enjoy them for meal prep, there is a difference in texture.

More recipes like this:

Easy Roasted Broccoli

Cinnamon Raisin Diced Sweet Potatoes

Roasted Ranch Veggies

Cinnamon Pecan Sweet Potato Rounds

Sautéed Honey Carrots

Maple Roasted Veggies

These veggies are lightly sweetened with maple syrup and diced apples. They're perfectly tender too! While this side is easy enough to throw together on a busy weeknight, it tastes extra special and worthy of a holiday meal.

Ingredients

  • 1 lb brussels sprouts
  • 1 lb carrots
  • 3 medium apples
  • 2 medium sweet potatoes
  • 3 1/2 tbsp maple syrup
  • 2 tbsp olive oil, extra virgin
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp ground ginger

Instructions

  • Preheat oven to 425 degrees.
  • Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts. Slice each sprout in half (unless it's already really small). Add to a 12×17 parchment paper lined baking sheet.
  • Peel carrots and slice into circles. Add them to the baking sheet.
  • Dice the apples (discarding the core) and add to the baking sheet. (No need to peel your apples.)
  • Peel the sweet potatoes. Dice and add to the baking sheet.
  • Drizzle veggies with maple syrup and olive oil.
  • Season everything with salt, pepper, ground mustard, and ground ginger.
  • Use a spatula to stir veggies so they're all coated with oil and seasonings. Spread vegetables in an even layer on baking sheet.
  • Bake for 20 to 25 minutes. Veggies should be soft with a bit of browning on the side that touches the pan. Remove from the oven and serve immediately!

Nutrition

Calories: 250kcal, Carbohydrates: 50g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Sodium: 405mg, Potassium: 913mg, Fiber: 9g, Sugar: 25g, Vitamin A: 23936IU, Vitamin C: 75mg, Calcium: 97mg, Iron: 2mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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