⭐️ Chop the vegetables into a uniform dice of about 1" ⭐️ Pick you skin peeling battles. I prefer to peel carrots and parsnips because their skins are particularly woody, while leaving the skin on potatoes. ⭐️ Give ’em plenty of space! Crowding results in steaming, not roasting.
⭐️ Chop and season the vegetables in the morning then marinate in a mixing bowl in the fridge. Pop them into the oven as soon as the turkey comes out, and let them roast while the turkey rests. They’ll get doubly infused with flavor, and you’ll have one less thing to do.
Prep Time 10 mins
COOK Time 45 minutes
1 red onion, sliced 2 large carrots, peeled and diced to 1″ cubes 2 large parsnips, peeled and diced to 1″ cubes 1 large orange sweet potato, diced to 1″ cubes 1 large purple sweet potato, diced to 1″ cubes 1 bunch radishes, halved 2 tbsp olive oil 4 tbsp maple syrup 1 tsp apple cider vinegar 1 tsp kosher salt 1 tsp ground pepper ⅓ c chopped pecans 1 tbsp fresh thyme Makes 8 servings.
Whisk maple syrup, olive oil, and vinegar; pour over the diced vegetables and toss until evenly coated.
Spread onto 2 parchment lined baking sheets; arrange in a single, even layer, then drizzle any remaining marinade over them.
Roast 40 minutes, stirring once halfway through. Sprinkle on the chopped pecans, return to the oven and roast 5 minutes more.
Season with salt, pepper, and fresh thyme and serve immediately.