Maple and Garlic Spiced Autumnal Vegetables
Easy roasted autumn vegetables with maple garlic seasoning and pepitas. Simple prep, oven-roasted, great for weeknight sides or meal prep.
Yield: Serves 8 to 10
- Cut vegetables to uniform sizes and toss with oil, salt, pepper, and 2 tablespoons of maple garlic seasoning.
- Roast in a single layer at 375F for 20 minutes, stir, then add pepitas and roast 10 more minutes until tender.
- Avoid crowding pans, store leftovers 3 to 4 days, and reheat in the oven or skillet for best texture.
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Preparation Instructions:
Line 2 baking sheets with parchment paper. Preheat oven to 375F
Toss vegetables in a large mixing bowl with extra virgin olive oil. Add salt, pepper, and Great North seasoning and be sure to coat vegetables well.
Arrange vegetables on lined sheets being sure not to over crowd the pans. Roast for 20 minutes, stir vegetables to brown evenly.
Sprinkle pepitas over the vegetables and continue roasting for another 10 minutes or until tender. Serve hot.
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Frequently Asked Questions
What oven temperature and time should I use?
Roast at 375F for about 30 minutes total: 20 minutes, stir, then 10 more minutes after adding pepitas. Check for tenderness and browning. For more caramelization, raise to 400F and watch closely, since cooking time will be shorter.
Can I substitute the Great North Maple Garlic seasoning?
Yes. Use 2 tablespoons of another maple garlic blend, or mix 1 to 2 teaspoons maple syrup with 1 to 1.5 teaspoons garlic powder or minced garlic. Adjust salt and pepper to taste.
How do I prevent soggy roasted vegetables?
Cut pieces to similar sizes, pat root vegetables dry, use just enough oil to coat, and spread in a single layer so air can circulate. Do not overcrowd the baking sheet and stir once mid-roast for even browning.
Can I make this ahead and how do I store leftovers?
Yes. Refrigerate cooled leftovers in an airtight container for 3 to 4 days. Reheat on a baking sheet at 350F for 10 to 15 minutes or in a hot skillet to restore some crispness. You can freeze for 2 to 3 months but texture will soften.
What can I swap for pepitas if someone has a seed allergy?
Use toasted sunflower seeds for a similar crunch if seeds are allowed. For nut options, chopped toasted walnuts or pecans work well. To keep it seed and nut free, omit them or finish with a sprinkle of crispy shallots.
What other vegetables work with this recipe?
Carrots, fingerling potatoes, Brussels sprouts, and turnips roast well. Cut them to sizes similar to the listed vegetables and adjust cooking time as needed for denser roots.
Is this recipe vegan and gluten free?
Yes. The ingredients listed are vegan and gluten free. Always check the label on packaged seasonings to ensure there are no added gluten ingredients or cross contact warnings.
What oven temperature and time should I use?
Roast at 375F for about 30 minutes total: 20 minutes, stir, then 10 more minutes after adding pepitas. Check for tenderness and browning. For more caramelization, raise to 400F and watch closely, since cooking time will be shorter.
Can I substitute the Great North Maple Garlic seasoning?
Yes. Use 2 tablespoons of another maple garlic blend, or mix 1 to 2 teaspoons maple syrup with 1 to 1.5 teaspoons garlic powder or minced garlic. Adjust salt and pepper to taste.
How do I prevent soggy roasted vegetables?
Cut pieces to similar sizes, pat root vegetables dry, use just enough oil to coat, and spread in a single layer so air can circulate. Do not overcrowd the baking sheet and stir once mid-roast for even browning.
Can I make this ahead and how do I store leftovers?
Yes. Refrigerate cooled leftovers in an airtight container for 3 to 4 days. Reheat on a baking sheet at 350F for 10 to 15 minutes or in a hot skillet to restore some crispness. You can freeze for 2 to 3 months but texture will soften.
What can I swap for pepitas if someone has a seed allergy?
Use toasted sunflower seeds for a similar crunch if seeds are allowed. For nut options, chopped toasted walnuts or pecans work well. To keep it seed and nut free, omit them or finish with a sprinkle of crispy shallots.
What other vegetables work with this recipe?
Carrots, fingerling potatoes, Brussels sprouts, and turnips roast well. Cut them to sizes similar to the listed vegetables and adjust cooking time as needed for denser roots.
Is this recipe vegan and gluten free?
Yes. The ingredients listed are vegan and gluten free. Always check the label on packaged seasonings to ensure there are no added gluten ingredients or cross contact warnings.
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