Vegan Maple Butter Roasted Vegetables

white bowl filled with Maple Butter roasted vegetables bottle maple syrup

Prep time

10 minutes

Cook time

35 minutes

Servings

Indulge in the natural sweetness and rich flavors of our Vegan Maple Butter Roasted Vegetables recipe, a delightful blend of sweet potatoes, carrots, and Brussels sprouts. This dish is glazed with a luscious mixture of NOW Real Food^® Organic Maple Syrup and vegan butter, enhanced with fresh rosemary and a hint of garlic, offering a perfect balance of savory and sweet. Ideal as a nutritious side dish, these vegetables are roasted to perfection with a crunchy finish of raw walnuts, making every bite a celebration of autumn's bounty.

Ingredients

2 cups peeled & coarsely chopped sweet potatoes

2 cups peeled & coarsely chopped carrots

2 cups halved brussel sprouts

1 cup coarsely chopped red onion

½ cup Walnuts, Organic, Raw & Unsalted

3 tablespoons Maple Syrup, Organic Grade A Dark Color

3 tablespoons vegan butter, melted

2 teaspoons chopped fresh rosemary

1 teaspoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

Directions

Preheat oven to 400ºF and line a baking dish with parchment paper. Stir together maple syrup, melted butter, rosemary, garlic, salt and pepper in a small bowl.
Combine sweet potatoes and carrots in baking dish. Pour half of the maple butter on top and stir to coat. Spread evenly on baking sheet and bake for 20 minutes.
Add Brussels sprouts and red onion to baking dish and pour remaining maple butter on top. Stir well to coat. Bake for 15 minutes longer, adding chopped walnuts the last 5 minutes of cooking.
Serve hot topped with extra fresh rosemary.