Easy Maple Roasted Fall Vegetables

Name: Easy Maple Roasted Fall Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1 medium Red Onion, cut into quarters; 2 large Carrots, peeled and cut into 2-inch pieces; 2 large Parsnips, peeled and cut into 2-inch pieces; 3 Cups Sweet Potatoes, peeled and cut into cubes; 1 pound Brussel Sprouts, cut in half; 4 Tablespoons Maple Syrup; 3 Tablespoons Olive Oil; 1 Tablespoon Fresh Thyme, chopped; 1 ½ teaspoon Garlic Powder; 1 ½ teaspoon Kosher Salt; 1 teaspoon Paprika; ¾ teaspoon Black Pepper; ⅔ Cup Pecans, chopped; 2-3 Tablespoons Pomegranate seeds, for garnish

by Kayla Berman on October 9, 2025 0 comments

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One sheet pan and a few simple ingredients are all you need to make my delectable maple-glazed Roasted Fall Vegetables recipe. With just 15 minutes of active prep, this easy, colorful side dish is equally suitable for your holiday tables as it is for a random Tuesday!

I’m always looking for ways to “eat the rainbow,” and this recipe for roasted fall vegetables is one of my favorites. We almost hit the entire ROYGBIV spectrum with red pomegranate arils, orange carrots and sweet potatoes, pale yellow parsnips, green brussels sprouts, and vibrant violet-hued (but confusingly named) red onions.

If you love my maple glazed roasted carrots and maple balsamic brussels sprouts with turkey bacon, you’re going to flip for this naturally vegan and gluten-free dazzler. With a wider variety of veggies, zero meat or dairy, and a sweet maple glaze even kids go gaga for, it’s the perfect crowd-pleasing side.

So, next time you’re hosting a group that can’t agree on the best way to make a green bean casserole or battle over the merits of cheesy au gratin potatoes vs. truffle mashies, try this brightly colored unifier. There’s a little something here for everyone!

Love the convenience of an oven-roasted veggie side? Try my parmesan smashed broccoli, parmesan panko-topped cauliflower & carrots, and cheesy garlic smashed potatoes next!

Why You’ll Love This Holiday-Ready Side Dish Recipe

Quick & Easy – While they look like a million bucks and would be welcome on any Thanksgiving or Christmas table, these easy roasted vegetables are a snap to prepare. Chop your veggies, toss them in an easy maple glaze, then shove ‘em in the oven—it’s seriously THAT simple!
Make-Ahead Magic – Whether you’re a meal-prepping sort or just want a stress-free hosting experience, getting ahead is the name of the game. Luckily, these oven roasted root vegetables freeze and reheat beautifully.
Nutritious & Delicious – Despite the caramelly-sweet flavor born from a spin in the oven (and a little help from maple syrup), these roasted harvest vegetables are packed with essential nutrients. That means you can scarf them down guilt-free!

Nutritional Deep Dive

This colorful tray of roasted fall vegetables isn’t just pretty to look at—it’s also packed with good-for-you nutrients. Each ⅙ serving comes in at 258 calories, making it hearty enough to serve as a vegetarian main or a satisfying side. It also provides a balanced mix of 16 grams of healthy fats, 4.6 grams of protein, and 28.4 grams of carbs, plus a hearty 6.4 grams of fiber. But, let’s look beyond the macros and check out the micronutrients!

The starchy veggies—sweet potatoes, parsnips, and carrots—deliver a big boost of vitamin A and potassium, while Brussels sprouts and red onion bring in vitamin C for immune support. Olive oil and pecans add heart-healthy fats, including monounsaturated fats and a touch of omega-3s. The pecans also sneak in some extra protein, and those vibrant pomegranate seeds top it all off with a burst of antioxidants.

In short: this recipe is packed with fiber for digestion, healthy fats for satiety, and vitamins and minerals to keep your immune system strong as the weather cools. That said, no recipe should be a one-size-fits-all affair! Here are a few ways to tweak it to:

✂️ Trim the fat – Cut back the olive oil to 2-3 tablespoons or swap in a light spritz of cooking spray before roasting. You can also reduce or omit the pecans, or replace them with toasted pumpkin seeds for a lighter crunch.
🔥 Lighten it up – Cut the maple syrup in half or swap it for a splash of balsamic vinegar for fewer calories with a similarly caramelized, albeit slightly tangier flavor.
🌿 Add more fiber – Bulk up the pan with extra veggies like cauliflower or cubed butternut squash, or serve them over a bed of kale for a warm winter salad.
💪 Boost the protein – Top with a little crumbled feta, grated Parmesan, a soft-boiled egg, or roasted chickpeas. You can also serve it alongside your favorite protein-packed holiday mains like roast turkey or ham!

INGREDIENT SPOTLIGHT: Carrots vs. Parsnips: What’s the Difference?

Carrots and parsnips may look similar, but each root veggie brings something unique to the pan. Carrots are lighter in calories and carbs, with plenty of beta-carotene that converts into vitamin A to support healthy eyes and skin. They roast up tender and candy-sweet, adding a lovely brightness to the mix.

Parsnips, on the other hand, are a bit more substantial. They contain nearly twice the fiber, along with a generous amount of potassium that helps regulate blood pressure and muscle function. Parsnips have a deeper, earthier character with subtle nutty, spiced notes—almost like a cross between a carrot and a potato with just a hint of nutmeg.

Together, this dream team adds the perfect balance of flavor, color, and nutrition to our mixed roasted vegetable medley, making the plate more interesting, nourishing, and delicious than either one could on its own.

Ingredients & Substitutions

Red Onion – Not only do I love their tendency to become sweet and tender when roasted, they’re also just plain pretty. (Plus, that magenta hue is a signal that they’re filled with anthocyanins!) Feel free to swap in sweet yellow onions or shallots.
Carrots – For an even bigger nutritional boost and stunning appearance, use a mix of red, yellow, orange, and purple carrots. Why? Orange carrots are high in beta-carotene (vitamin A), purple carrots contain anthocyanins (powerful antioxidants), yellow carrots provide lutein for eye health, and red carrots are rich in lycopene, another antioxidant linked to heart health.
Parsnips – Earthy-sweet, warmly spiced, and starchy parsnips add tons of cozy fall vibes to the mix.
Sweet Potatoes – For a lighter, lower-carb substitute, use cubed butternut squash instead.
Brussel Sprouts – Essentially mini cabbages, these little guys have a yummy nutty quality after roasting. For the best browning, place the cut side down on the sheet pan.
Pure Maple Syrup – A touch of this less-refined sugar helps aid the roasting-caramelization process, and maple meets the moment. Feel free to swap in honey, agave, or even brown sugar if you prefer.
Fresh Thyme – Lemony, minty, and earthy—perfect for our veggie mix. If you only have dried, use ⅓ as much.
Garlic Powder & Paprika – Garlic powder adds sweet depth without fussing with papery skins, while paprika adds warmth and color. Feel free to use either hot, smoked, or sweet paprika depending on your preference.
Pecans – For adding a bit of crunch and richness, with the added benefit of protein. Buy them pre-chopped for convenience and a lower cost!
Pomegranate Seeds – Also known as arils or pips, these ruby red beauties add bright, tangy pops of flavor. For a shelf-stable alternative, use a drizzle of pomegranate molasses.
Olive Oil, Kosher Salt & Black Pepper

How To Make Roasted Fall Veggies For The Holidays & More!

Step 1: Prep. Set your oven to 425°F and lightly spray a baking sheet with nonstick spray. While it heats, chop up the onion, carrots, parsnips, sweet potatoes, and Brussels sprouts, then add them to a big mixing bowl.

Step 2: Make Maple Glaze. In a smaller bowl, whisk together the maple syrup, olive oil, thyme, garlic powder, paprika, salt, and black pepper until smooth and well mixed.

Step 3: Toss. Pour the maple mixture over the veggies and toss until every piece is coated.

Step 4: Roast. Spread the maple glazed fall vegetables out in an even layer on the baking sheet (use two sheets if they’re crowded). Roast for about 40 minutes, flipping halfway through so they cook evenly.

Step 5: Add the finishing touches. With about 5 minutes left, sprinkle the pecans over the veggies to toast. Once out of the oven, transfer everything to a serving platter and garnish with pomegranate arils before serving. Enjoy!

chopped fall vegetables in a mixing bowl before tossing with seasoning and glaze.

Optional Variations

Nut-Free: Skip the pecans altogether or swap them for roasted chickpeas or pumpkin seeds to keep the crunch.
Allium-Free: Leave out the red onion and replace it with extra carrots or fennel for a sweeter, gentler flavor profile. Make sure to omit the garlic powder—you can add a few pinches of asafoetida instead.
Low-Sodium: Reduce the salt and lean on fresh herbs, citrus zest, or a drizzle of fresh lemon juice before serving to keep the flavor bright.
Holiday Roasted Vegetables: Add chunks of butternut or delicata squash for more color, toss in fresh rosemary or sage with the thyme, and finish with dried cranberries or cherries for a sweet-tart sparkle that feels extra seasonal.

Expert Tips

Cut evenly. Try to chop the veggies into similar-sized pieces so they roast at the same rate. No one wants half-burnt carrots and half-raw sweet potatoes!
Give them space. Spread everything out on the pan so the veggies roast instead of steam. If it looks crowded, just grab a second sheet pan.
Foil over parchment. If you want to keep cleanup to a minimum, parchment paper might be your go to. But, as much as I love it, parchment doesn’t conduct heat the way aluminum does, so you don’t get the same level of browning. Opt for foil instead!
Flip for flavor. Turn or stir the oven roasted veggies about halfway through to get that gorgeous golden caramelization on all sides.
Toast the nuts late. Add the pecans during the last few minutes so they crisp up without burning.
Do the fork test. They’re done when they’re golden on the outside and tender enough to poke easily with a fork.
Season with confidence. Root veggies love bold flavors, so don’t be shy with the salt, pepper, and herbs.
Save the sparkle for last. Garnish with pomegranate seeds right before serving so they stay fresh and jewel-like.

Serving Suggestions

These roasted fall veggies are cozy and versatile, making them an easy fit for everything from weeknight dinners to holiday feasts. Pile them high on a platter as a colorful side dish at Thanksgiving or Christmas, or serve them as the star of a simple fall dinner with a protein of your choice.

Roasted holiday vegetables are a beautiful, colorful side that’s perfect for serving alongside Thanksgiving classics like apple sausage stuffing or honey garlic green beans. If you’re craving something fresher, the caramelized veggies balance out the crisp, bright flavors in my apple arugula salad with maple balsamic dressing.

They also make a cozy addition to a grain bowl—try adding them to my fall harvest quinoa salad for a nourishing, veggie-packed dinner that feels both wholesome and festive. And for extra hearty yumminess, add a feta fried egg!

Storage and Reheating Instructions

Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days. They reheat beautifully!
Freezing: Roasted fall veggies can be frozen for up to 2 months. Spread them on a baking sheet to freeze individually before transferring to a bag or container—this helps keep them from clumping. For more tips, check out my guide on how to roast frozen broccoli—the concepts are the same.
Reheating: Warm them in a 375°F oven for 10-15 minutes, or until heated through. This helps restore that caramelized, crispy texture better than the microwave!
Making-Ahead: You can chop the veggies and mix the maple oil seasoning up to 24 hours in advance. Keep them separate in the fridge, then toss together and roast when you’re ready.

FAQs

What is the ideal temperature for roasting fall vegetables?

The ideal temperature for roasting fall vegetables is 425°F. It’s hot enough to caramelize the edges and bring out their natural sweetness, while still allowing the insides to become tender.

What is the single ingredient you need for the crispiest roasted vegetables?

The single ingredient you need for the crispiest roasted fall vegetables is oil—preferably heart-healthy olive oil or avocado oil. A light coating helps the veggies caramelize, crisp up, and develop a golden-brown exterior instead of drying out.

What is the secret to roasting vegetables? How can I make them tastier?

The secret to roasting vegetables is high heat and space. I recommend a hot oven (around 425°F) and plenty of room on the pan so they roast instead of steam. To make them tastier, season generously with salt and spices, toss with fresh herbs, add a touch of acid (like lemon juice or balsamic) after roasting, or finish with crunchy toppings like nuts, seeds, or pomegranate arils for extra flavor and texture.

Can you freeze roasted vegetables?

You sure can! Hop back up to the Storage Instructions for details.

Are roasted vegetables healthy?

While I’m not an RDN, roasted fall vegetables are generally considered quite healthy! They retain most of their vitamins, minerals, and fiber, and roasting actually brings out their natural sweetness without needing much added sugar or fat. Using a heart-healthy oil like olive oil provides beneficial fats, and adding herbs or spices can boost antioxidants and flavor without extra calories. The key is keeping portions of oil and sweeteners moderate so the vegetables stay nutrient-dense and balanced.

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