2 large sweet potatoes, peeled and cut into 1-inch cubes
4 large carrots, peeled and sliced into half-inch rounds
3 tablespoons olive oil
1/3 cup pure maple syrup
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped pecans for garnish
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 and to make cleanup much easier later on.
Wash all your produce thoroughly. Trim the ends off the Brussels sprouts and slice them in half. Peel your sweet potatoes and carrots, then chop them into uniform pieces so they cook at the same rate, ensuring no piece is left crunchy while others are soft.
In a small bowl, whisk together the olive oil, pure maple syrup, dried thyme, salt, and black pepper. Stir until the spices are evenly distributed throughout the oil and syrup mixture.
Place all the prepared vegetables into a large mixing bowl. Pour the maple glaze over the vegetables and toss them well using large spoons or your hands. Ensure every piece is thoroughly coated with the syrup and oil to help with the caramelization process.
Spread the vegetables in a single layer on your prepared baking sheet. Avoid crowding the pan, as this will cause the vegetables to steam rather than roast. Place them in the oven for 25 to 30 minutes, tossing them halfway through with a spatula. They are done when the sweet potatoes are fork-tender and the Brussels sprouts have beautiful charred edges.
Once you remove the pan from the oven, sprinkle the chopped pecans over the hot vegetables. The residual heat will slightly toast the nuts and help them adhere to the glaze. Transfer to a serving bowl and enjoy immediately.
