There’s something magical about roasted vegetables—they’re simple, comforting, and always hit the spot. But when you add a maple pecan glaze? Oh, it’s next-level. These Maple Pecan Roasted Veggies have been my go-to side dish for years, and they’ve saved me more times than I can count. Whether it’s a busy weeknight or a holiday feast, this dish never fails to impress. I love how the sweetness of the maple syrup balances the smoky paprika, and those crunchy pecans? Absolute perfection. As someone who’s been cooking vegetarian meals for over a decade, I can tell you, this one’s a keeper.
Why You’ll Love These Maple Pecan Roasted Veggies
Let me tell you why this dish has become a staple in my kitchen—and why it’ll be in yours too:
- Quick & easy: Just chop, toss, and roast. Even on my busiest days, I can throw this together without thinking twice.
- Bursting with flavor: The maple syrup caramelizes into this sticky-sweet glaze, while the smoked paprika adds a smoky depth that makes every bite exciting.
- Healthy but indulgent: It’s packed with veggies (hello, fiber!), but feels like a treat thanks to those buttery pecans.
- Crazy versatile: Serve it warm as a side, toss it into salads, or even top it with an egg for breakfast. I’ve done all three!
Trust me, once you try this combo, you’ll be hooked. My friends always ask for the recipe—now you’ve got it!
Ingredients for Maple Pecan Roasted Veggies
- 2 cups mixed vegetables (carrots, Brussels sprouts, and sweet potatoes, diced evenly)
- ½ cup pecans, roughly chopped
- 2 tbsp pure maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Swap maple syrup with honey or agave for a similar sweetness. Not a fan of pecans? Walnuts or almonds work just as well. And for the veggies—try parsnips, butternut squash, or even cauliflower. Just keep the pieces uniform for even roasting!
How to Make Maple Pecan Roasted Veggies
Okay, let me walk you through my foolproof method for these caramelized beauties. I’ve made this recipe dozens of times, and I promise – once you get the rhythm down, it’s as easy as pie (but way healthier!). Here’s exactly how I do it:
Step 1: Preheat & Prep the Vegetables
First things first – crank that oven to 400°F. While it’s heating, grab your favorite sturdy veggies. I like to cut my carrots into coins, halve the Brussels sprouts, and cube the sweet potatoes – all about ½-inch thick so they roast evenly. The secret? Keep ’em similar in size so nothing burns before everything’s perfectly tender!
Step 2: Season & Roast
Now the fun part! Toss those gorgeous chopped veggies with olive oil, salt, pepper, and smoked paprika. I use my hands to really massage everything together – you want every nook and cranny coated. Spread them in a single layer on a baking sheet (don’t crowd them!) and pop them in the oven for 20 minutes. You’ll start smelling that magical roasted veggie aroma filling your kitchen!
Step 3: Add Maple Syrup & Pecans
After 20 minutes, pull out the tray – the veggies should be starting to get some color. Here’s where the magic happens! Drizzle that maple syrup over everything (careful, it’s hot!), then scatter those pecans on top. The syrup will bubble and start caramelizing immediately – just wait until you smell this! Back in the oven for 10 more minutes until everything’s glazed and gorgeous.
Step 4: Serve & Enjoy
Take them out when the pecans are toasted and the edges are caramelized to perfection. I like to sprinkle fresh thyme or rosemary over top for a pretty finish, but honestly? They’re so good straight off the pan that my family usually starts nibbling before I can garnish! Serve warm – the flavors are best when they’re fresh from the oven.
Tips for Perfect Maple Pecan Roasted Veggies
After making this dish more times than I can count, I’ve picked up a few tricks that make all the difference:
- Give them space! Overcrowding the pan steams the veggies instead of roasting them. Use two pans if needed – crispy edges are worth the extra dish!
- Taste as you go: Love extra sweetness? Add another drizzle of maple syrup before serving. Prefer savory? A pinch more smoked paprika does wonders.
- Don’t skip the taste test: Pierce a sweet potato cube with a fork at the end – it should slide right in without resistance. If not, give it 2-3 more minutes.
These little things take this dish from good to “can I have thirds?” good. You’re welcome!
Serving Suggestions for Maple Pecan Roasted Veggies
Oh, the possibilities! These veggies are like the perfect supporting actor—they make everything else shine. My absolute favorite? Pair them with a simple roasted chicken—the sweet maple glaze plays so nicely with crispy skin. For vegetarian nights, I’ll toss them over a bed of quinoa or farro to soak up all that caramelized goodness. And holidays? They’re practically made for Thanksgiving—that sweet-salty crunch steals the show next to mashed potatoes and turkey. Honestly though, I’ve been known to eat them straight from the pan while standing at the counter—no judgment if you do too!
Storage & Reheating Instructions
Here’s the good news – these maple pecan roasted veggies make amazing leftovers! Just let them cool completely, then pop them in an airtight container in the fridge. They’ll keep beautifully for 3-4 days. When you’re ready to eat, I prefer reheating them in the oven at 350°F for about 10 minutes – it brings back that perfect crispy texture. The microwave works in a pinch (about 1-2 minutes), but the pecans won’t stay as crunchy. Pro tip? The maple glaze gets even more flavorful as it sits, so day-two veggies might just be better than the first serving!
Maple Pecan Roasted Veggies FAQs
I get asked about these roasted veggies all the time – here are my answers to the most common questions:
Can I use frozen vegetables?
Oh honey, don’t do it! Frozen veggies release too much water when roasting and you’ll end up with soggy results instead of those perfect caramelized edges we love.
Can I prepare this dish ahead?
Absolutely! Roast the veggies with just oil and spices ahead of time. Then right before serving, add the maple syrup and pecans for those last 10 minutes – the nuts stay crunchy and the glaze stays glossy.
What if I don’t have smoked paprika?
Regular paprika works in a pinch, but the smoked kind really makes this dish special. If you’re desperate, a tiny pinch of cayenne plus regular paprika gives a similar warmth. For more information on spices, you can check out this guide to paprika.
Are the pecans necessary?
They add amazing texture, but if you’re nut-free, try toasted pumpkin seeds instead! You’ll still get that satisfying crunch.
How do I prevent burning?
Watch it like a hawk during those last 10 minutes – maple syrup goes from caramelized to burnt fast! If your oven runs hot, check at 8 minutes.
Nutritional Information
Just a heads up – nutrition can vary based on your specific ingredients and brands. This dish packs plenty of veggie goodness, but those pecans and maple syrup add some sweetness and healthy fats. As always, enjoy in moderation!
Rate This Recipe
Did you make these maple pecan roasted veggies? I’d love to hear how they turned out! Leave a comment below or tag me on Instagram with your creation – nothing makes me happier than seeing your kitchen successes!
Irresistible Maple Pecan Roasted Veggies in 30 Minutes
A simple and flavorful dish of roasted vegetables with a maple pecan glaze.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups mixed vegetables (carrots, Brussels sprouts, sweet potatoes)
- 1/2 cup pecans, chopped
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Preheat oven to 400°F.
- Toss vegetables with olive oil, salt, pepper, and paprika.
- Spread vegetables on a baking sheet.
- Roast for 20 minutes.
- Drizzle with maple syrup and add pecans.
- Roast for another 10 minutes.
- Serve warm.
Notes
- Use fresh vegetables for best results.
- Adjust maple syrup to taste.
- Great as a side dish or light meal.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
