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–+ servings

Maple Roasted Veggies

A sweet and savory side perfectly paired on the side of any protein. Great for dinner one night and even better leftover with an egg the next morning.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dinner, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • ½ tsp cinnamon
  • 1 lb Brussels sprouts halved
  • 1 lb sweet potato or butternut squash cubed
  • 2-3 slices prosciutto
  • maple roasted pecans optional, see measurements below
  • dried cranberries optional

Maple Roasted Pecans

  • ½ cup pecans
  • 1 tbsp maple syrup
  • ⅛ tsp cinnamon

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with foil and set aside.
  • Trim ends of Brussels sprouts and slice in half. Peel squash or potatoes and cut into cubes. Place on one end of the foil lined baking sheet.
  • Mix together olive oil, maple syrup, and cinnamon. drizzle over vegetables and toss to mix. Roast for 20 minutes.
  • Prepare maple pecans. In a small bowl, mix together ½ cup pecans, 1 tbsp maple syrup, and ⅛ tsp cinnamon. Set aside.
  • Remove the vegetables from the oven and toss. Add maple pecans and prosciutto slices to the other end of the baking sheet. Bake another 7-8 minutes keeping a watchful eye so the pecans don't burn. Remove from the oven.
  • Transfer the vegetables to a large serving bowl. Add dried cranberries [optional], chopped pecans, and top with crumbled crispy prosciutto.
Keyword Brussels sprouts, butternut squash, Fall, maple roasted veggies, maple syrup, maple veggies, roasted vegetables, roasted veggies, side dish, sweet potato, Thanksgiving
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