Roasted Fall Vegetables with Maple, Thyme and Apple

Roasted Fall Vegetables with Maple, Thyme, and Apple, an easy, simple, and incredibly delicious side dish to prepare for Thanksgiving, or fall dinners, all season.

Roasted Fall Vegetables with Maple, Thyme and Apple |

As I pass our local farms and peruse my farmers’ market, I’m anticipating the cooler, brisk days ahead. It’s dishes like this one that occupies my imagination.

There is almost nothing more delicious than caramelized veggies. So incredibly easy to throw on a sheet pan, yet the results are so tasty. A beautiful accompaniment to any meal.

While this is simple enough to prepare anytime in the season, it’s extra good for the holidays to come.

I love the addition of the apples that lend a slightly sweet yet savory flavor to all of this roasted goodness.

Roasted Fall Vegetables

Below is my base recipe. But to be honest, I add to it any veggie hanging out in my fridge. I love halved Brussel Sprouts, butternut squash… well, the list is actually endless! Use your imagination, it won’t steer you wrong.

RELATED: Brussels Sprouts recipes >

Roasted Fall Vegetables with Maple, Thyme and Apple |

Roasted Fall Vegetables with Maple, Thyme and Apple

Roasted Fall Vegetables with Maple, Thyme and Apple

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Roasted Fall Vegetables with Maple, Thyme, and Apple, an easy and simple dish to prepare, perfectly suited for the season.


  • 2 parsnips, cut into 1/2-inch wedges
  • 4 small purple potatoes, quartered
  • 3 small gold potatoes, quartered
  • 2 turnips, cut into 1/2-inch wedges
  • 1 bunch rainbow carrots, halved lengthwise
  • 2 large shallots, quartered
  • 2 apples, cored and halved
  • 2 Tbs. olive oil
  • 1 Tbs. maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 Tbs. fresh thyme leaves (or 1/2 teaspoon dried)
  • chopped fresh flat-leaf parsley for garnish


  1. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
  2. Spread the parsnips, potatoes, turnips, carrots, shallots, and apples on the prepared baking sheet in a single layer. Combine olive oil and maple syrup in a small bowl and drizzle over the vegetables. Sprinkle with the salt, pepper, and thyme and toss well. Roast in preheated oven, tossing occasionally until the vegetables and apples are lightly brown and tender. About 30 to 40 minutes.
  3. Transfer the vegetables and apples to a platter or a serving dish. Sprinkle with a little flaky sea salt and thyme or parsley and serve immediately. Serves 6.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 210mgCarbohydrates: 55gFiber: 8gSugar: 14gProtein: 5g

Did you make this recipe?

Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.

2 thoughts on “Roasted Fall Vegetables with Maple, Thyme and Apple

  1. Marie-The Interior Frugalista

    Stephanie, this recipe was a total hit for our Canadian Thanksgiving this past weekend. I will definitely be making it again and sharing your Pin with family and friends. Thanks for the recipe 🙂

    1. Stephanie Wilson

      Marie, thank you so much for letting me know!! I’m so happy you and your family enjoyed it. It’s one of our favorites too… in fact, I made it again last night. Happy Thanksgiving!!

Leave a Comment