Ingredients
The following ingredients have 4 Servings
- 1 Tbsp butter
- 5 Tbsp maple syrup
- 1 cup pecan halves
- Pinch salt
- 1 bunch carrots (about 5 medium)
- 1 lb. Brussels sprouts
- 3 small turnips
- 4 shallots
- 3 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp fresh thyme leaves
- Salt and freshly ground pepper
- Fresh thyme sprig
Instruction
- For Candied Maple Pecans: Line a baking sheet with parchment paper and set aside. In a non-stick skillet over medium heat, combine maple syrup and butter. Cook, stirring, until melted, then bring to boil. Cook, stirring occasionally until thickened, about 5 minutes. Stir in pecans. Cook, stirring, until sticky and the liquid is mostly evaporated, about 3 minutes. Remove to a parchment lined baking sheet, spreading out. Allow to cool 10 minutes, then break apart. Use immediately or store in an airtight container until needed.
- Preheat oven to 425 F.
- Prepare vegetables as follows: Carrots - peel, then cut in half lengthwise, the cut each piece in half across the middle to make two shorter lengths. Brussels sprouts - trim the stem end and remove the outermost leaves. Cut in half from top to stem end. Turnips - peel and trim both ends. Cut in half from top to stem end. Cut each half in to thin wedges. Shallots - peel and quarter.
- In large bowl, toss together the Brussels spouts, turnip, carrots, shallots, oil, maple syrup, thyme, salt and pepper. Spread in single layer on a lightly greased baking sheet. Roast in 425°F oven, stirring vegetables halfway through, for 25 to 30 minutes. Spoon onto serving platter. Scatter some Candied Maple Pecans over-top. Garnish with a fresh thyme sprig. *If doubling recipe, use two baking sheets and bake in the top and bottom thirds of the oven, switching their positions halfway through roasting.