Thanksgiving is around the corner and we’re already geared up for family time and some seriously good food! Over the next few weeks, we’ll be sharing holiday recipes that are perfect for a small family Thanksgiving meal. If you can’t figure out how to get dinner on the table you should have One Potato send it to your front door!
But back to the massively delicious Maple Roast Vegetables. I first started making this simple dish for Thanksgiving years ago, but it’s so addictive and easy to prepare that I started making it all the time (most of the vegetables the dish calls for are available year-round). Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside, and a bit caramelized on the outside.
Holidays or not, I usually double the recipe because they’re just as delicious (if not more so) the next day – perfect for lunch or a quick, healthy snack. And, for anyone who has a child who is prone to say, “I hate vegetables,” just try making this dish and tell me if those words ever come out of their sweet little mouths again!
Maple Roast Vegetables
- 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
- 2 red bell peppers, cut into large chunks
- 1 Delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
- 1 yellow onion, cut into wedges
- 2 tbsp oil
- 1 tbsp kosher salt
- 2 tbsp maple syrup
- Preheat oven to 425 degrees.
- Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. If you're food prepping, you can place the vegetables in a large zipper bag and refrigerate overnight.
- Roast for 50 minutes, stirring halfway through, or until tender and golden.
- Remove the vegetables from the oven, drizzle with maple syrup, and roast an additional 5 minutes or until caramelized and golden.
- Serve with additional salt.