Maple Roasted Root Vegetables with Pecans and Thyme

So, About These Maple Roasted Root Vegetables (And The Time I Dropped Half Of Them)

Hey, friend! Have you ever tried throwing a pile of root veggies in the oven with some maple syrup and called it dinner? Because, wow, let me tell you—these Maple Roasted Root Vegetables with Pecans and Thyme have tagged along for many of our family meals. I first made them after accidentally buying way too many parsnips and, because chaos loves company, I promptly dropped about a third of them on the kitchen floor. My dog, Millie, still thinks this is the greatest thing that ever happened to her. Anyway, take it from someone who’s been there: you don’t need perfect skills to make these taste incredible. And if your carrots roll onto the tiles, pretend you meant to slice a few less.

Why I Keep Coming Back To This Recipe

I make this when the weather turns chilly or, honestly, when I feel guilty for ignoring my vegetable drawer for a week. My family goes absolutely bonkers for this (except my brother, who inexplicably claims he “doesn’t trust parsnips”). Sometimes I even prep this the night before if we’re having friends over, and it makes the house smell like I actually know what I’m doing. There was a phase where I stubbornly tried drizzling honey instead of maple syrup—spoiler: it’s just not the same. And sometimes, the pecans get a little too toasty for my liking, but, eh, someone always likes the crunchy bits.

What You’ll Need (And, No, You Don’t Need To Panic-Shop)

• 2 medium carrots, peeled and sliced on the bias (or straight across, if you’re not feeling fancy)
• 2 medium parsnips, peeled and chopped—swede or rutabaga works in a pinch, but it won’t be exactly the same
• 1 large sweet potato, chunked up (my gran says only orange-fleshed ones count, but honestly, I’ve used purple and it’s fine)
• 1 small red onion, sliced into wedges (white works if that’s all ya got)
• 3 tablespoons olive oil (if you’re out, just use whatever cooking oil you have—this is real life, after all)
• 2-3 tablespoons pure maple syrup—no judging if it’s the store brand, though I do like Maple Source
• 1 handful (about 80g) pecans, rough-chopped (walnuts swap in just fine, if that’s your thing)
• Several sprigs fresh thyme—dried works in a tight spot, but fresh does pop
• Salt and freshly ground pepper to taste

How I Actually Do It (Including The ‘Oops’ Moments)

1. Preheat the oven. Crank it up to 220°C (425°F); or thereabouts—I sometimes go a little lower if my veggies are cut bigger. Line a big, rimmed baking tray with parchment unless you like scrubbing burnt maple off metal (I don’t!).
2. Prep the veg. Peel, chop, slice—however you want. Don’t sweat the exact size but aim for rough evenness for the sake of even roasting. This is usually when I sneak a carrot slice for quality control.
3. Toss everything but the pecans. Chuck all the veggies (except pecans!), thyme, and a good splash of olive oil, salt, and pepper straight onto the tray. Use your hands—it’s messy, but more satisfying. Drizzle on the maple after, then toss again. This usually looks like a sticky, chaotic mess; that’s how you know it’s right.
4. Roast ‘em up. Slide the tray in the oven; roast for about 20 minutes, stir/toss with a spatula (a fish slice works, too), and roast another 15 minutes. Now, scatter pecans over and continue for maybe 8-10 minutes more, or until everything’s caramelized and your house smells like a woodland fairy market (or, you know, just sweet and earthy).
5. Final act. Remove, fish out any stray thyme stalks, and let it cool slightly. Sneak a bite—but not too soon, it’s like molten lava at first. I’m always too impatient here, to be honest.

Reality-Check Notes From My Kitchen

• I’ve learned (the hard way) that cutting the sweet potato chunks too big means they’re still crunchy when everything else is soft. Not the vibe.
• If your maple syrup bubbles and goes dark, the tray probably got too crowded—I keep forgetting this and keep piling more on. Oh well.
• Parchment paper isn’t strictly essential, but makes cleanup at least 42% faster. Ok, maybe 40, but you get the idea.

Tried And Tangled With These Variations

I’ve swapped in beets before—my hands looked like I’d been in a brawl with a berry bush. Tasty, but wild. Adding chunks of apple? Actually, great! A splash of balsamic vinegar is fun if you want tang. I tried adding rosemary once, but it clashed with the maple; my tastebuds filed a formal complaint.

Equipment (But Don’t Stress If You’re Missing Something)

• Big rimmed baking tray (or honestly, just use two smaller ones and rotate halfway if you only have those—I’ve done it in roasting dishes, too, in a pinch)
• Vegetable peeler (or, in a jam, a sharp paring knife does nearly as well, though please don’t lose a thumb)
• Sharp knife and chopping board
• Mixing bowl for tossing, but sometimes I skip the bowl and just toss straight on the tray (less washing up, right?)

If, By Some Miracle, You Have Leftovers (Storage Tips)

Pop any leftovers into a lidded container and stash in the fridge for up to 3 days. Reheat in the oven at 180°C or the microwave (they’ll be softer, but still lush). Though honestly, in my house, it never lasts more than a day, unless someone hides it at the back behind last week’s soup. Tastes even better the next day, in my humble opinion.

How I Like To Serve These (And A Slightly Odd Family Habit)

Usually, they’re a side dish alongside roast chicken or pork, but I’ve been known to pile them into a big salad with crumbled feta and arugula. There’s a running joke in our family about who can snag the most pecans—winner gets to skip doing dishes. (Not that it ever works, but hope springs eternal.)

Pro Tips – Learned the Hard Way

• Don’t try to rush the roasting by cranking the oven higher. I once did and got half-charred, half-raw root veg that were weirdly sticky and crunchy at the same time. Never again.
• Actually, I find it works better if you roast the pecans only at the end; otherwise, they get that burnt popcorn taste. Which might be your thing, but not mine.

Real (Often Amusing) Questions I’ve Actually Been Asked

• Q: Can I use frozen vegetables?
  Eh, you can, but they end up softer and release more water—so the caramelized bits are fewer. If time’s tight, go for it anyway!
• Q: Is there a non-nut version?
  Yep! Just skip the pecans or toss in some pumpkin seeds. Or nothing at all—still delish.
• Q: Can I prep this ahead?
  I chop all the veg the day before and store ‘em in water in the fridge. Then drain, toss, and roast when needed. So much less stress day-of.
• Q: Is there a good vegan main to serve with this?
  Tried this with vegan mushroom risotto—super comforting. Also, if you have time, check out this slow-roasted salmon for your non-vegan pals, which I love with these veggies on the side.
• Q: Have you ever forgotten the maple syrup?
  Um, yes. Once. The look on my kid’s face said it all. Never again.

So, if you’re hunting for something easy but feels (and smells!) way fancier, give these maple roasted root veggies a try. Even when things don’t go perfectly—which is most days—they come out tasting like pure cozy comfort. Now, if I could just remember where I put my mixing bowl…