Maple Glazed Vegetables

Maple glazed vegetables

Before I started burnt macaroni, I had no idea there were vegetable seasons! I just figured you could pick up whatever veggies you wanted, whenever you wanted them. Of course I wasn’t eating brussels sprouts or parsnips back in the day.

Now I know brussels sprouts and parsnips are in season in the cold weather months and was reminded that fresh corn and green beans are best in the summer months.

So to celebrate all of this new knowledge, I wanted to make a great winter vegetable medley. That is where this Maple Glazed Vegetables recipe come in. It features the best winter vegetables with some added sweetness.

Maple glazed vegetables

I’m always a fan of a vegetable medley or salad recipe that has pecans or another nut in it. This recipe calls for roasted pecans.

The first thing you need to do is roast your pecans and set it aside until the vegetables are ready.

Maple Glazed Vegetables

The stars of this recipe include; carrots, cauliflower, brussels sprouts, parsnips, and butternut squash.

Cut the brussels sprouts in half and the cauliflower into smaller florets. You will also peel, seed and slice the parsnips and butternut squash. And if you are using large carrots, cut these into smaller pieces. I used baby carrots so I left it whole.

Put the cut up veggies in a large bowl and cover with olive oil. Make sure you have enough to coat.

You’ll next add the seasoning — nutmeg and salt & pepper.

maple glazed vegetables

Put the seasoned veggies on a cookie sheet and roast for 30 minutes or until the vegetables start to brown.

maple glazed vegetables

When these are done and nice and crispy, you will add the pecans back on the pan.

Then sprinkle the minced ginger and maple syrup over the top.

Put back in the oven for another 25 minutes until golden and tender.

Maple glazed vegetables

Serve these right away – it’s best warm! This goes with anything including chicken, turkey and fish.


Maple Glazed Vegetables

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 1 cup baby Carrots
  • 1 medium head of Cauliflower cut into 1 inch florets
  • 1 pound Brussels Sprouts cut in half
  • 2 large Parsnips peeled and sliced 1/4 inch thick
  • 1 small Butternut Squash peeled, seeded and cut into 1-inch pieces
  • 1 cup Pecans roasted
  • Olive Oil to coat vegetables
  • 1/4 teaspoon dry nutmeg
  • Salt & Pepper
  • 2 tablespoons fresh Ginger minced
  • 1/3 cup pure Maple Syrup


  1. Pre-heat oven to 425 degrees
  2. Roast pecans in oven for about 5 minutes (make sure your pecans are fresh)
  3. In a large bowl, combine all of the cut up vegetables (Carrots, Cauliflower, Brussels Sprouts, Parsnips and Butternut Squash)
  4. Cover with Olive Oil and add salt & pepper to taste
  5. Put the coated veggies on a large, non-stick cookie sheet and bake for 30 minutes or until the veggies start to brown
  6. Remove the veggies from the pan and scatter the pecans and ginger on the pan
  7. Then drizzle the maple syrup over the entire pan -- bake for an additional 25 minutes until the vegetables are tender
  8. Serve hot

Recipe Notes

This recipe is adapted from a recipes found in Food & Wine magazine.


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