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Dinner recipe · from the recipe book

Maple-Roasted Root Vegetables with Pecans

Sweet, caramelized beets, parsnips, carrots and sweet potatoes roasted until tender with crisp edges, finished with a tangy maple glaze and toasted pecans.

Maple-Roasted Root Vegetables with Pecans

Ingredients

  • 3½ medium450 gSweet potatoespeeled and cut into 1-inch chunks
  • 5 medium300 gCarrotspeeled and cut into 2-inch pieces
  • 3 cups400 gBeets, rawpeeled and cut into 3/4-inch wedges
  • 2⅔ cups slices350 gParsnips, rawpeeled and cut into 2-inch batons
  • 1½ medium150 gRed onioncut into wedges
  • 2¾ cups250 gBrussels sproutstrimmed and halved
  • 3 tbsp40 gOlive oil
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1½ tbsp30 gMaple syrup
  • 1 tbsp15 gApple cider vinegar
  • ⅓ cup chopped40 gPecansroughly chopped
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Heat the oven to 425°F (220°C) and line two large sheet pans with parchment.
  2. Toss the beets with a little of the olive oil and a pinch of the salt and spread them on one end of a pan so they don't stain the other vegetables.
  3. In a large bowl, toss the sweet potato, carrot, parsnips, red onion and Brussels sprouts with the remaining olive oil, salt, black pepper, thyme and rosemary.
  4. Spread the vegetables in a single layer across both pans, cut sides down for the Brussels sprouts.
  5. Roast for 25 minutes, then turn the vegetables and swap the pans between racks.
  6. Whisk the maple syrup and cider vinegar together, drizzle over the vegetables, scatter on the pecans and roast 10 to 15 minutes more, until the vegetables are tender and browned at the edges.
  7. Pile onto a platter, folding in the beets last, and sprinkle with the parsley before serving.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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