Get ready to transform ordinary vegetables into a mouthwatering masterpiece that will have your family begging for seconds! Our Maple Rosemary Roasted Veggies are not just a side dish – they're a culinary adventure that turns humble carrots, Brussels sprouts, and sweet potatoes into a caramelized, flavor-packed sensation. Imagine the perfect balance of sweet maple syrup, aromatic rosemary, and perfectly roasted vegetables that will elevate your dinner table from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 1 cup sweet potatoes, cubed
- 1/4 cup maple syrup
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Peel the carrots and chop into roughly 1-inch pieces. Trim the ends of Brussels sprouts, remove any yellow leaves, and slice them in half. Peel the sweet potatoes and cut into 1-inch cubes, ensuring all vegetable pieces are relatively uniform in size for even roasting.
- In a large mixing bowl, combine the chopped carrots, halved Brussels sprouts, and cubed sweet potatoes. Drizzle olive oil over the vegetables and toss to coat evenly, ensuring each piece is lightly covered.
- Finely chop fresh rosemary leaves. Sprinkle the chopped rosemary, salt, and black pepper over the vegetables, tossing again to distribute the seasonings thoroughly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure the vegetables roast and caramelize instead of steaming.
- Drizzle maple syrup evenly over the vegetables, using a silicone brush or spoon to help distribute it uniformly.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir or flip the vegetables halfway through cooking to ensure even browning and caramelization.
- Check the vegetables for doneness by piercing with a fork. They should be tender and have golden-brown edges. The maple syrup will create a beautiful caramelized glaze.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and garnish with additional fresh rosemary if desired.
Tips
- • For the most even roasting, make sure to cut your vegetables into uniform-sized pieces (about 1-inch chunks). • Use a large baking sheet and spread vegetables in a single layer to ensure they roast instead of steam. • Don't be afraid of a little caramelization – those golden-brown edges are where the magic happens! • Fresh rosemary makes a huge difference, but if you're in a pinch, dried rosemary works too (just use about 1 tablespoon instead). • For extra crispiness, pat your vegetables dry before seasoning to remove excess moisture. • If you like a bit of heat, sprinkle some red pepper flakes before roasting for a spicy kick. • Leftovers can be stored in an airtight container and are delicious when reheated in a hot oven to maintain their crispy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
