Maple Soy Roasted Vegetables with Pecans
Enjoy my delicious recipe for maple soy roasted rainbow vegetables with pecans. This flavourful dish combines the sweetness of maple syrup with the savoury umami of soy sauce to create a delightful combination of flavours. Sweet potato, brussels sprouts and beetroot are roasted to perfection, giving them a caramelized exterior and a tender interior. And let’s not forget about the pecans, which add a delightful crunch and nuttiness to every bite. This is quick and simple to prep, the perfect Thanksgiving side dish!
Some veg are just perfect on their own: the humble potato, tomatoes, cucumber, avocado. And then there’s some veg that just shine once combined with other veg.
Brussel Spouts definitely have a bad reputation and are the most disliked festive side dish. But this shouldn’t be the case! When you combine the unique brussels flavour with the sweetness of sweet potato, the earthiness of the beet and the crunch of a toasted pecan, you have elevated the maligned sprout into a spectacular side dish that you definitely won’t be able to resist a second helping!
Why You’ll Love my Maple Soy Roasted Vegetables
- One pan bake
- Store cupboard ingredients
- Quick to prep
- Something to please everyone!
- Easy side dish
I love to enhance the flavour of these roast veg by drizzling them with a super simple soy sauce and maple syrup dressing. I roast the veg until they are just starting to turn golden brown and are fork tender, then I toss them in the dressing and return to the oven for another 5 minutes, along with the toasted pecans. The dried cranberries are optional but so festive and add a delightful pop of flavour!
This is a side dish that is ready in as little as 30 minutes (depending on how small you chop your veg!), and requires very little effort! It’s perfect for small gatherings and large alike, and perfect for your festive meal!
Try my other festive side dishes:
- Simple and quick Air Fryer Roast Carrots with Vegan Labneh
- Deliciously crispy Polenta Roast Potatoes
- Yummy Sticky Vegan Pigs in Blankets
Table of Contents
Ingredients
- onions and celery
- bell peppers, use a mixture of colours
- potatoes. Use a firm potato that won’t fall apart in the stew.
- paprika
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Instructions
- Preheat oven to 200c.
- Place the halved sprouts and diced sweet potato and beetroot into a roasting pan.
In a small bowl, whisk together the soy sauce and maple syrup.
- Drizzle veg with the olive oil and a little bit of salt and pepper.
- Roast until the veg starts to look golden, toasty and is almost tender.
- Toss the roasted veg in the soy/maple dressing.
- Add the toasted pecans and gently mix everything so that it is coated.
- Return to the oven for another 5 minutes.
- Gently mix through dried cranberries (if using) and sprinkle with some chopped parsley.
Substitutions
- Sweet Potato – you could use normal white potatoes if you prefer or butternut squash or even swede.
- Beetroot – if you dislike beetroot, omit it entirely and replace with more sweet potato and sprouts.
- Soy Sauce – if you are gluten-intolerant, go ahead and use a gluten-free soy sauce
- Pecans – replace with walnuts or chestnuts if preferred, or omit entirely. You could use some toasted pumpkin or sunflower seeds if you are unable to eat nuts.
Storage
- You can prep the veg ready for the oven, tinfoil the pan and refrigerate for a couple of hours before roasting but make sure to keep the beetroot away from the other veg, as the colour will bleed.
- Whilst this still tastes delicious when eaten several hours after roasting, it looks it’s best when straight out of the oven, so I recommend roasting this when you intend to serve it.
- This dish does not freeze.
Maple Soy Roasted Vegetables recipe
Ingredients
- 150 g Brussels Sprouts - halved
- 1 Sweet potato - medium, peeled and diced
- 1 Beetroot - peeled and diced
- 1 tbsp Olive oil
- 2 tbsp Maple syrup
- 2 tbsp Soy sauce
- 100 g Pecans
- 25 g Dried cranberries
- Salt and pepper to taste
- 1 tbsp Parsley - fresh, chopped
Instructions
- Preheat oven to 200c.
- Place the halved sprouts and diced sweet potato and beetroot into a roasting pan.
- Drizzle with the olive oil and a little bit of salt and pepper.
- Roast until the veg starts to look golden, toasty and is almost tender.
- Meanwhile, toast the pecans in a small pan in the oven. Keep an eye on them, they will toast quite quickly in the oven, in around 2-3 minutes.
- In a small bowl, whisk together the soy sauce and maple syrup.
- Drizzle over the roasted veg.
- Add the toasted pecans and gently mix everything so that it is coated.
- Return to the oven for another 5 minutes.
- Remove from the oven and stir in the dried cranberries.
- Spoon into a serving dish and sprinkle with a little fresh pars
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
