In a large bowl, combine the olive oil, balsamic vinegar, maple syrup, salt, and pepper.
Add the halved Brussels sprouts and toss until they’re well coated.
Spread them out on a large baking sheet, making sure they’re in a single layer.
Roast for 25-30 minutes, stirring halfway through, until they’re golden brown and crispy on the edges.
If using nuts, sprinkle them on top during the last 5 minutes of roasting.
Serve warm.
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil, then reduce the heat and simmer until tender, about 20 minutes.
Melt butter in a small saucepan over low heat, add minced garlic and sauté until fragrant.
Drain cooked potatoes and return them to the pot.
Add garlic butter mixture and heavy cream to the potatoes, mash until smooth.
Fold in chopped chives just before serving.
In a large skillet, melt butter over medium heat.
Add carrots and sauté for about 5 minutes until they start to soften.
Pour in maple syrup, add thyme, salt, and pepper, stir well.
Reduce heat to low and cover, cook for an additional 10-15 minutes until tender.
Notes
Discover three irresistible Thanksgiving vegetable recipes that will have everyone devouring every last bite, from roasted Brussels sprouts to creamy garlic mashed potatoes and maple-glazed carrots.
