Maple Roasted Root Vegetables With Dijon And Thyme Dressing

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Maple Roasted Root 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.

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.

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.

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.

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 Roasted 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 a 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 halfway through and tossing the vegetables for even roasting.

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

Step 5. When vegetables have finished roasting, add them to the 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.