• Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4 servings
  • Cuisine: American / Autumn Comfort
  • Course: Side Dish

Ingredients

For the Vegetable Base:

  • 2 cups baby potatoes, halved
  • 2 medium carrots, cut into sticks
  • 1 cup Brussels sprouts, halved
  • 1 cup broccoli florets

For the Maple Glaze & Seasoning:

  • 2 tbsp olive oil
  • 1 tbsp pure maple syrup (or raw honey)
  • 1 tsp garlic powder
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper

For the Sweet & Crunchy Topping:

  • ½ cup pecan halves
  • ⅓ cup dried cranberries

Instructions

  1. Preheat & Line: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Season Vegetables: In a large bowl, combine the halved baby potatoes, carrot sticks, halved Brussels sprouts, and broccoli florets. Add the olive oil, maple syrup, garlic powder, salt, and black pepper. Toss until all vegetables are evenly coated.
  3. First Bake: Spread the coated vegetables onto the baking sheet in a single, even layer. Roast for 20 to 25 minutes, stirring once halfway through, until the vegetables begin to turn tender and caramelized.
  4. Add Nuts & Fruit: Carefully pull the baking sheet out and scatter the pecans and dried cranberries over the vegetables. Toss gently.
  5. Final Roast & Serve: Return to the oven for an additional 5 minutes until the pecans are lightly toasted and fragrant. Serve immediately while warm.

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat on a baking sheet at 375°F (190°C) for 8 to 10 minutes to restore crispiness, or warm in a dry skillet over medium heat.

The Ultimate Maple Roasted Vegetable Guide

Combining earthly savory root vegetables with a touch of sweet maple syrup creates an unbeatable flavor contrast. As the pan roasts at high heat, the natural sugars in the carrots, potatoes, and maple syrup caramelize, turning bitter veggies like Brussels sprouts into sweet, tender bites. The addition of buttery pecans and chewy dried cranberries adds a festive texture that makes this dish feel extra special.

Why You’ll Love This Recipe

  • Sheet-Pan Simplicity: Minimal cleanup—everything roasts together on one baking tray.
  • Sweet & Savory Balance: Garlic and olive oil balance the subtle sweetness of maple syrup and cranberries.
  • Vibrant & Colorful: A stunning addition to weeknight family dinners or holiday feast tables.
  • Nutrient-Packed: Rich in antioxidant-dense vegetables, healthy fats, and natural fiber.

Recipe Tips & Easy Variations

  • Timing the Toppings: Adding the pecans and cranberries during the last 5 minutes prevents the nuts from burning and keeps the cranberries chewy instead of hard.
  • Cut Vegetables Uniformly: Keep potato halves and carrot sticks similar in size so they roast evenly alongside the broccoli and sprouts.
  • Substitutions: Swap pecans for walnuts or pumpkin seeds (pepitas), or use butternut squash instead of baby potatoes.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can chop all the vegetables 24 hours in advance and store them in an airtight container in the fridge. Toss with oil and maple syrup right before roasting.

What if I don’t have maple syrup?

Honey or agave nectar works as a 1:1 substitute for maple syrup in this recipe.

Why is my broccoli getting too dark?

Broccoli roasts faster than potatoes. If your florets are small, cut them a bit larger, or cut your potatoes smaller so everything cooks at the same pace.

Summary

This Maple Roasted Vegetable Medley brings together crisp-tender veggies, crunchy pecans, and sweet cranberries coated in a light maple glaze. Quick, delicious, and deeply satisfying, it is the perfect healthy side dish for any occasion!