Maple Cranberry Roasted Vegetables with Pecans

Maple Cranberry Roasted Vegetables with Pecans

Ingredients

• 2 cups carrots (peeled, thick sticks)

• 2 cups broccoli florets

• 1½ cups Brussels sprouts (halved)

• 2 cups butternut squash or pumpkin (cubed)

• 1 cup baby potatoes (cubed)

• ½ cup dried cranberries

• ½ cup pecans (halved)

• 3 tbsp olive oil

• 3 tbsp maple syrup (or honey)

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp black pepper

• ¾ tsp salt (adjust to taste)

• Optional: ½ tsp dried thyme or rosemary

Instructions

1. Preheat oven to 200°C / 400°F.

2. Add all vegetables to a large bowl.

3. Drizzle with olive oil and maple syrup.

4. Sprinkle salt, pepper, garlic powder, paprika, and herbs.

5. Toss well until everything is evenly coated.

6. Spread vegetables in a single layer in a baking dish or tray.

7. Roast for 30 minutes, stirring once halfway.

8. Add cranberries and pecans.

9. Roast again for 10–15 minutes until caramelized and tender.

10. Serve warm as a side or vegetarian main.

Q & A

Q: Can I make this without maple syrup?
A: Yes! Use honey, date syrup, or a splash of balsamic glaze.

Q: Can I air-fry this?
A: Yes. Air-fry at 190°C (375°F) for 18–22 minutes, shaking halfway. Add nuts in the last 5 minutes.

Q: Can I make it ahead of time?
A: Yes. Roast veggies first, then reheat and add cranberries & pecans fresh before serving.

Q: What protein pairs well with this?
A: Grilled chicken, baked salmon, roasted chickpeas, or tofu.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.