Roasted winter vegetables — fresh, local, and seasonal. They feel hearty and substantial like winter food should. Unlike summer produce, they keep for a long time without losing most of their flavor.
These are simply coated with olive oil and a touch of maple syrup, sprinkled with Kosher salt and pepper and then roasted until they are slightly charred. With the candied pecans and dried cranberries, this recipe is both savory and sweet.
A tip – when roasting vegetables, be sure to chop them about the same size, so they cook at the same rate.
Winter Maple Roasted Vegetables
- 1 large sweet potato, about ½ lb., peeled and cubed
- 2 cups brussels sprouts, trimmed and halved
- ½ lb. small purple potatoes, quartered
- ½ lb. broccoli, trimmed into florets
- 1 shallot, sliced
- 2 tbsp. dried cranberries
- 1 oz. candied pecans, or roasted pecans
- 1 tbsp. fresh rosemary
- Extra virgin olive oil
- 1 tbsp. pure maple syrup
- Kosher salt
- Freshly ground pepper
Preheat oven to 425°F.
Combine sweet potatoes, brussels sprouts, purple potatoes, broccoli, and shallots in a large bowl. Drizzle with olive oil and maple syrup, and toss to coat.
Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable (you may need 2 baking sheets). Sprinkle with fresh rosemary, Kosher salt and pepper to taste.
Roast until vegetables are tender and have some charred bits on the edges (approx. 25-30 min). Use a spatula to flip vegetables mid-way through cooking.
Add in candied pecans and dried cranberries, and transfer to a serving dish.
Serve warm or at room temperature.