These vegetables are lightly sweetened with maple syrup and diced apples, and they roast up perfectly tender. Quick enough for a busy weeknight yet special enough for holiday meals, this side dish brings cozy fall flavors to the table.
Maple is one of my favorite fall flavors — warm, sweet, and comforting. In this recipe, maple syrup combined with simple seasonings transforms a mix of sturdy vegetables and apples into an indulgent-tasting yet healthy side.
What you’ll need:
- Carrots
- Brussels sprouts
- Apples
- Sweet potatoes
- Maple syrup
- Extra-virgin olive oil
- Salt, black pepper, ground mustard, ground ginger
Prepare the vegetables by trimming and halving the Brussels sprouts, peeling and slicing the carrots, dicing the apples (leave the skin on), and peeling and dicing the sweet potatoes. Once everything is prepped, the recipe comes together quickly.
Place the prepared vegetables and apples on a 12×17 baking sheet lined with parchment paper. Drizzle with extra-virgin olive oil and maple syrup, then sprinkle with salt, black pepper, ground mustard, and ground ginger. Toss to coat so every piece picks up the syrup and seasoning, then spread everything in a single even layer.
Bake at 425°F for 20–25 minutes, until the vegetables are tender and have some browning on the sides that touch the pan. Remove from the oven and serve immediately — the kitchen will smell amazing!
What size baking sheet is best?
I recommend a 12×17 baking sheet for this recipe. That size gives enough room to keep everything in a single layer, which is important for even roasting and caramelization.
What’s my top tip for perfectly roasted veggies?
Make sure the vegetables lie flat and aren’t piled on top of one another. A single layer exposes more surface area to the heat, so they roast faster and brown evenly.
Should I peel the potatoes and apples?
You can leave both unpeeled if you prefer, but I like to peel the sweet potatoes and leave the apple skins on for texture and color.
Do I need parchment paper?
I usually roast veggies without parchment, but for this recipe I strongly recommend it. The maple syrup can stick to the pan, and parchment makes cleanup much easier.
Can I prep these the day before?
You can chop and assemble the ingredients ahead of time, but the ideal texture — tender with a few crispy edges — is best right out of the oven. Leftovers are still delicious, though the texture will be softer.
More recipes like this:
Easy Roasted Broccoli
Cinnamon Raisin Diced Sweet Potatoes
Roasted Ranch Veggies
Cinnamon Pecan Sweet Potato Rounds
Sautéed Honey Carrots
Maple Roasted Veggies
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Ingredients
- 1 lb brussels sprouts
- 1 lb carrots
- 3 medium apples
- 2 medium sweet potatoes
- 3 1/2 tbsp maple syrup
- 2 tbsp olive oil, extra virgin
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground mustard
- 1/4 tsp ground ginger
Instructions
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Preheat oven to 425°F (220°C).
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Trim the base of each Brussels sprout, remove any loose or browned outer leaves, and halve larger sprouts. Add to a parchment-lined 12×17 baking sheet.
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Peel and slice the carrots into rounds and add to the baking sheet.
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Dice the apples, discarding the core, and add them to the sheet (no need to peel).
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Peel and dice the sweet potatoes and add to the baking sheet.
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Drizzle the vegetables with maple syrup and olive oil.
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Season with salt, black pepper, ground mustard, and ground ginger.
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Toss with a spatula to coat everything evenly, then spread the vegetables in an even single layer.
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Bake 20–25 minutes, until vegetables are tender and lightly browned where they touch the pan. Remove from oven and serve immediately.
Nutrition
Carbohydrates: 50g,
Protein: 5g,
Fat: 5g,
Saturated Fat: 1g,
Sodium: 405mg,
Potassium: 913mg,
Fiber: 9g,
Sugar: 25g,
Vitamin A: 23936IU,
Vitamin C: 75mg,
Calcium: 97mg,
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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