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These easy oven-roasted vegetables with balsamic vinegar and maple syrup are the perfect side to serve alongside a Thanksgiving turkey! Cranberries and pecans add a festive touch to this simple sheet pan recipe!
The countdown to Thanksgiving has officially started! Are you excited?!
Ok, ok, so as a FrenchieI don't really celebrate Thanksgiving and actually, this year (2017!), I'll be on the plane back to Paris (from Malta) on Thanksgiving day.
BUT, I already had my share of festive Thanksgiving sides creating this gorgeous sheet panrecipe!
Roasted vegetables with balsamic vinegar and maple syrup. As for veggies, I went with Thanksgiving classics, like carrots and Brussels sprouts!
Through my blog, my readers (you!) and a part of my hubby's family, I have a very strong connection to the US and Thanksgiving gets me pretty excited!
Since the vast majority of my readers are American, I love to create recipes made with this special occasion in mind. And honestly? Thanksgiving food is just too good to be ignored, American or not!
Who wouldn't like easily roasted veggies with balsamic vinegar, maple syrup, sweet cranberries,and toasted pecans?!
I love how the veggies caramelize deliciously thanks to the balsamic vinegar and the maple syrup, bringing out amazing flavors. So yummy and so easy to make, too!
I hope you'll enjoy this recipe, for Thanksgiving or not????
If you tried these mapleroasted vegetables with balsamic vinegar, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Easy Holiday Roasted Vegetables with Pecans and Cranberries
These easy oven-roasted vegetables with balsamic vinegar and maple syrup are the perfect side dish to serve alongside a Thanksgiving turkey!
CourseSide Dish
CuisineAmerican
KeywordBrussels sprouts, carrots, sheet pan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people as a side
Calories 227 kcal
Author Marie
Ingredients
- 1lb.Brussels sproutstrimmed and halved
- 2large carrotspeeled and sliced into ½” pieces
- 1tbspextra-virgin olive oil
- 1tbspbalsamic vinegar
- 1tbspmaple syrup
- 1tspchopped rosemary leaves
- 1tspchopped thyme leaves
- ½cuppecans
- ⅓cupunsweetened dried cranberries
- Sea salt and freshly cracked pepper
Instructions
Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.
In a large bowl mix together Brussels sprouts, carrots, olive oil, balsamic vinegar, maple syrup, rosemary,and thyme until well combined.
Scatter on the prepared baking sheet in a single layer. Season with sea salt and freshly cracked pepper to taste.
Bake for 25 to 30 minutes, stirring once, or until veggies are cooked through and slightly caramelized. Stir in pecans during the last 10 minutes of baking time.
Remove from the oven, stir in cranberries and serve immediately.
Nutrition Facts
Easy Holiday Roasted Vegetables with Pecans and Cranberries
Amount Per Serving (1 g)
Calories 227Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 51mg2%
Potassium 600mg17%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 14g16%
Protein 5g10%
Vitamin A 5950IU119%
Vitamin C 98.5mg119%
Calcium 76mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
40A.
Oh, I am loving this! With a festive side dish like this, the turkey might actually lose its position as the center of attention! Thanksgiving should be all about the sides anyways!
Meghan
I'm going to make this for a Christmas eve side. It has to travel a half an hour. Do you think it will reheat well in the oven?
Marie
Yes, definitely! Merry Christmas 🙂
Julie Seidel
I rarely have room in the oven just before the big Thanksgiving meal. What if I roast them the day before and heat them up in a crock pot the day of? Will it ruin the recipe?
Marie
I wouldn't recommend doing that. Roasted veggies are best fresh out of the oven, they would soften up a lot (too much) in a crockpot.
Marisel
Is there any substitutions for Brussel sprouts that would go well in this dish?
Marie
Hi Marisel! Hm, try cabbage or broccoli!
