Ingredients
1. Maple Herb Carrots
- 1 lb (450 g) carrots, peeled and halved lengthwise
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
2. Roasted Brussels Sprouts
- 1 lb (450 g) Brussels sprouts, halved
- 1½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
3. Maple Butternut Squash
- 1½ lb (680 g) butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup chopped walnuts or pecans
4. Roasted Potatoes
- 1 lb (450 g) baby potatoes, quartered
- 1½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp rosemary
- ½ tsp salt
- ¼ tsp black pepper
5. Savory Stuffing
- 3 cups cubed bread
- ½ small onion, diced
- 1 celery stalk, diced
- 2 tbsp butter
- ¾ cup chicken or vegetable broth
- ½ tsp sage
- ½ tsp thyme
- ¼ tsp black pepper
- Salt to taste
6. Cranberry Sauce
- 1 cup fresh or frozen cranberries
- ¼ cup orange juice
- 2 tbsp maple syrup or brown sugar
- ½ tsp orange zest
Instructions
- Preheat oven to 400°F (200°C).
- Toss the carrots, Brussels sprouts, squash, and potatoes separately with their oil and seasonings.
- Spread the vegetables on a large baking sheet, keeping each vegetable section separate.
- Roast for 25–35 minutes, turning halfway through, until tender and nicely browned.
- During the final 8–10 minutes, add the chopped walnuts or pecans to the squash so they become lightly toasted.
- For the stuffing, sauté onion and celery in butter until soft. Add bread, herbs, pepper, and broth. Mix gently and bake at 375°F (190°C) for about 20–25 minutes until golden.
- For the cranberry sauce, simmer cranberries, orange juice, maple syrup, and orange zest for 8–10 minutes until the berries burst and the sauce thickens.
- Arrange everything together on a large serving platter and garnish with fresh herbs and extra nuts.
Nutrition Information
Estimated per serving — 6 servings:
- Calories: ~430 kcal
- Protein: ~8 g
- Carbohydrates: ~63 g
- Fat: ~17 g
- Fiber: ~10 g
- Sugar: ~18 g
- Sodium: ~550 mg
Nutrition is approximate and depends on the amount of oil, nuts, stuffing, and cranberry sauce used.
Recipe Summary
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: About 1 hour
Servings: 6
Course: Side Dish
Cuisine: American / Holiday
Method: Roasting & Baking
Difficulty: Easy
Best For: Thanksgiving, Christmas, holiday dinners, family gatherings
Nut Information
The recipe contains walnuts or pecans.
- Use pecans for a sweeter, buttery flavor.
- Use walnuts for a slightly stronger, earthy flavor.
- For a nut-free version, simply omit the nuts.
- If serving guests, clearly mention the nuts because of possible allergies.
Q&A
Q: Can I prepare the vegetables ahead of time?
Yes. Chop and season the vegetables several hours ahead and refrigerate them until ready to roast.
Q: Can I use sweet potatoes instead of butternut squash?
Yes. Sweet potatoes are an excellent substitute.
Q: Can I use frozen Brussels sprouts?
Yes, but thaw and drain them well first. Fresh Brussels sprouts will generally roast better.
Q: Can I make this completely vegetarian?
Yes. Use vegetable broth instead of chicken broth in the stuffing.
Q: Can I make it vegan?
Yes. Use olive oil instead of butter and vegetable broth for the stuffing.
Q: Can I use honey instead of maple syrup?
Yes. Honey works well with the carrots and squash, although maple syrup gives a classic holiday flavor.
Q: How do I make the vegetables extra crispy?
Do not overcrowd the baking tray. Spread everything in a single layer and roast at high heat.
Q: Can I add cheese?
Yes. A little crumbled feta or goat cheese works especially well with the roasted squash and cranberries.
Q: How should I store leftovers?
Store in airtight containers in the refrigerator for 3–4 days. Reheat the vegetables in the oven or air fryer for better texture.
Q: Can I freeze the roasted vegetables?
Yes, although the texture may soften after thawing. For best results, freeze the vegetables separately and reheat them in the oven.