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Sides

Maple Roasted Vegetables

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Maple Roasted Vegetables make the perfect side dish for your Thanksgiving table or any time of the year. Earthy beets, carrots, apple and Brussels sprouts are tossed with a delicious maple, dijon and thyme dressing.

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

A tiny hand escaped from mine as her feet searched gleefully for a bare spot. She couldn’t find it. Leaves of every color blanketed the uneven pavement making it nearly unrecognizable. She hopped about kicking some in hopes that it would reveal itself. It was enchanting in a way standing on the familiar but not discerning any of it. I watched her do this for some time until she grew bored with the activity and moved on.

Nature is beguiling. I feel bewitched by the display before me. So many leaves, not one like the other, swaying about in the occasional gust of wind. I take her hand as we continue on our walk.

Fall is a feast for the senses. It puts a spell on me every year and I long for it to last. Everything is beautiful, rich, draped in every shade of yellow, orange and red. A trace of green still cutting through reminds me of what was and what will be in another 5 months.

Saddened by the realization that soon all will be bare and bleak, I walk a little slower feeling melancholy. But the bouncy, blonde haired, blue eyed girl beside me, dragging a stick in the pile of leaves, screaming with delight, jolts me out of it.

I wanted to pay homage to this season of gold and make a dish reminiscent of the very colors draping our lawns and sidewalks. Because not only are the leaves exquisite during this time of year but so is the produce. Beets, carrots, Brussels sprouts wed with tangy apple, maple syrup, Dijon mustard and thyme to create an earthy autumn inspired dish.

Even though beets tend to be selfish, enveloping everything around them in their deep red color, the taste these vegetables take on when roasted together is everything I want out of a fall dish. You can put them on salad, as a side for your Thanksgiving dinner, or top them with a delicious runny egg and make a meal out of them.

It’s undeniable that fall is the most dramatic and beautiful season with food often reflecting its mood and beauty. So let’s get to making these Maple Dijon Thyme Roasted Root Vegetables in honor of this vibrant season.

Why these Maple Roasted Vegetables are wonderful

  • They’re vegan
  • Gluten, grain and dairy-free
  • Paleo
  • The oven does all the work for you
  • These vegetables are perfect for Fall inspired salads
  • Make for a great Thanksgiving side dish

Ingredients or Maple Root Vegetables

  • 6 medium carrots
  • 1 large beet
  • 1 large apple, peeled and cored
  • 12 oz Brussels sprouts
  • 1/4 cup extra virgin olive oil, divided
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup, plus 1 tsp (skip for Whole 30)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh thyme, chopped

Equipment needed

  • Roasting trays
  • Parchment paper
  • Large mixing bowl

Making Maple Roasted Vegetables

Step 1. Preheat oven to 350 degrees and line roasting trays with parchment paper.

Step 2. In large bowl, add all vegetables,  apple slices, 3 tbsp olive oil, 1 tbsp maple syrup, salt, pepper and thyme and toss to combine.

Step 3. Spread evenly on roasting trays and roast for 30 minutes, rotating the trays half way through and tossing the vegetables for even roasting.

step 4. Meanwhile, in same bowl whisk together leftover tbsp olive oil, Dijon mustard and and leftover tsp of maple syrup.

Step 5. When vegetables have finished roasting, add them to bowl and toss to combine with the Dijon maple dressing and serve right away.

  • Vegetables can be stored in an air-tight container for up to a week.

Tips and substitutions

Mix and match vegetables

If you don’t have one of these vegetables, feel free to swap as needed or leave something out entirely. This recipe is very forgiving and works well with whatever root vegetables you choose to use.

You can play around with sweet potatoes, yams, rutabaga, yuka, parsnips, turnips and more.

Ideas for serving Maple Roasted Vegetables

Thanksgiving – This side dish was born shortly before thanksgiving as I wanted a bright dish that complimented classic Thanksgiving recipes.

On Salads – Use these roasted root vegetables on top of greens with a simple dressing. You can find one in this recipe.

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

 Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving

Yield: 8

Maple Roasted Vegetables

Maple Roasted Vegetables

Maple Roasted Vegetables make for a perfect side dish for your Thanksgiving table, or any time of the year.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 medium carrots peeled and cut into 2 inch sticks
  • 1 large beet or 2 medium peeled and cut into 4 and sliced
  • 12 oz of Brussels sprouts cut in half
  • 1 large apple peeled and sliced
  • 4 tbsp extra virgin olive oil divided
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup plus 1 tsp (skip for whole 30)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh thyme, chopped

Instructions

1. Preheat oven to 350 degrees and line roasting trays with parchment paper.

2. In large bowl, add all vegetables and apple, 3 tbsp olive oil, 1 tbsp maple syrup, salt, pepper and thyme and toss to combine.

3. Spread evenly on roasting trays and roast for 30 minutes, rotating the trays half way through and tossing the vegetables for even roasting.

4. Meanwhile, in same bowl whisk together leftover tbsp olive oil, Dijon mustard and and leftover tsp of maple syrup.

5. When vegetables have finished roasting, add them to bowl and toss to combine with the Dijon maple dressing and serve right away.

Notes

Vegetables can be stored in an air-tight container for up to a week.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 197mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 2g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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20 Comments

  • Reply
    linda spiker
    November 18, 2018 at 2:12 pm

    This recipe is stunning!

    • Reply
      Daniela Modesto
      November 18, 2018 at 3:52 pm

      Linda you’re too kind! Thank you!!

  • Reply
    Renee
    November 18, 2018 at 3:12 pm

    These colors are gorgeous and the flavors are so classic and beautiful – my girls would eat this weekly!

    • Reply
      Daniela Modesto
      November 18, 2018 at 3:52 pm

      Thank you so much Renee! I’m so happy you think so! 🙂

  • Reply
    ChihYu
    November 19, 2018 at 12:45 am

    Wow! That looks so delicious and I love it’s gorgeous looking, too. Perfect for the holiday season!

    • Reply
      Daniela Modesto
      November 20, 2018 at 10:31 am

      Thank you so much ChihYu! It’s one of my faves for sure!

  • Reply
    jenna urben
    November 19, 2018 at 1:43 am

    I love roasted veggies! I’ll have to give this a try for lunches this week 🙂 Looks and sounds amazing.

    • Reply
      Daniela Modesto
      November 20, 2018 at 10:30 am

      Thank you so much, Jenna! It’s such a nice little side!

  • Reply
    Hope
    November 19, 2018 at 4:16 am

    This looks like such a simple but delicious way to enjoy vegetables! Your photos are beautiful! I love your description of fall it sounds so lovely. We don’t experience such distinct seasons where I live in the north of New Zealand and being a small island fall for us in the north mainly consists of the weather getting a bit colder and more rain, often nothing that exciting haha. There is a tiny bit of colour but nothing like you describe, I would love to experience a fall like you have described it sounds magical!

    • Reply
      Daniela Modesto
      November 20, 2018 at 10:30 am

      Thank you so much Hope!! It really is such a short and beautiful season and I feel lucky to be living in a place that has it. Despite the fact that I don’t much like what comes after it haha 🙂

  • Reply
    tessa simpson
    November 19, 2018 at 4:17 am

    drool! Maple and dijon together…pretty darn amazing!

    • Reply
      Daniela Modesto
      November 20, 2018 at 10:29 am

      Hah Thanks Tessa! I’m with you! They work so well!

  • Reply
    Jean
    November 19, 2018 at 4:54 am

    Such a gorgeous side dish for the holidays! I love adding a pop of color with delicious dishes like this one, and the addition of dijon is such a great idea.

    • Reply
      Daniela Modesto
      November 20, 2018 at 10:28 am

      Thanks so much, Jean! The Dijon really does something special to them!

  • Reply
    Cathy
    November 19, 2018 at 5:19 pm

    I’m loving roasted vegetables lately! The maple syrup adds a very nice touch to this dish.

    • Reply
      Daniela Modesto
      November 20, 2018 at 10:28 am

      Thank you so much, Cathy! It really does add that nice little sweetness to tie it all together!

  • Reply
    Cris
    November 21, 2018 at 2:18 pm

    Yum! I love fun and unique sauces for my meals and this one sounds amazing! Thanks for the recipe and also, your photos are beautiful!

    • Reply
      Daniela Modesto
      November 21, 2018 at 2:23 pm

      Thank you so much, Cris! I’m so happy you think so! 🙂 I hope you enjoy them!

  • Reply
    Megan
    November 23, 2018 at 2:44 pm

    This looks sublime! I love the apples and veggies, plus the maple and dijon!

    • Reply
      Daniela Modesto
      November 15, 2019 at 9:00 pm

      Thank you so much, Megan! I really appreciate it 🙂

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