2 large sweet potatoes, peeled and cubed into 1-inch pieces
3 large carrots, peeled and sliced into thick coins
3 tablespoons olive oil
1/4 cup pure maple syrup
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pecan halves, optional for crunch
1/2 cup dried cranberries, optional for tartness
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the maple syrup from sticking to the pan, which makes cleanup much easier later.
In a large mixing bowl, combine the halved Brussels sprouts, cubed sweet potatoes, and sliced carrots. Drizzle the olive oil and maple syrup over the vegetables. Sprinkle with the dried thyme, garlic powder, salt, and black pepper. Toss everything together until the vegetables are thoroughly and evenly coated.
Spread the vegetable mixture out in a single layer on the prepared baking sheet. It is important not to overcrowd the pan, as this would cause the vegetables to steam rather than roast. If necessary, use two baking sheets to ensure every piece has enough space to get crispy.
Place the baking sheet in the oven and roast for about 30 to 35 minutes. Halfway through the cooking time, use a spatula to toss the vegetables so they brown evenly on all sides. If you are adding pecans or dried cranberries, toss them in during the last 5 to 7 minutes of roasting to toast them slightly without burning.
Remove the pan from the oven when the vegetables are fork-tender and the edges are beautifully browned and caramelized. Transfer the roasted vegetables to a warm serving bowl and serve immediately while they are hot and the maple glaze is glossy.
