Roasted Winter Vegetables with Maple Candied Nuts

Roasted Winter Vegetables with Maple Candied Nuts
Serving: 10
Prep Time: 15 min
Cooking Time: 30 min


Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.

Maple Candied Nuts:Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.

Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.


  • 600g brussels sprouts, trimmed
  • 450g parsnips, peeled and cut lengthwise in 1/2 inch thick wedges
  • 1 small rutabaga (about 450g), peeled, halved crosswise and cut in 1/2 inch thick wedges
  • 1 bunch small carrots, halved diagonally
  • 1 bag (250g) shallots, halved
  • 1/4 cup olive oil
  • 1 tablespoonchopped fresh thyme
  • 3/4 teaspons salt
  • 1/4 teaspoon pepper
Maple Candied Nuts:
  • 1/4 cup maple syrup
  • 1 tablespoon butter
  • 1 cup mixed pecan halves and walnut halves , coarsely chopped
  • 1 teaspoon chopped fresh thyme
  • Pinch salt

Where to Find Ingredients

Burke Brothers Farm

Thames River Melons

DeWit Family Farms

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm

Sam's Delights

Aunties Grove Preserves