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Maple Roasted Vegetable Medley



About 5 cups


3 cups North Carolina sweet potatoes, sliced into 1/2-thick pieces (about 1 pound)
2-1/2 cups cauliflower florets (about 1 head)
9 ounces Brussels sprouts, halved (about 2 cups)
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons Canadian maple syrup


Preheat oven to 400°F.

In a 12 x 17 inch rimmed baking pan, evenly scatter sweet potatoes, cauliflower and Brussels sprouts. In small microwavable bowl, place butter, maple syrup, salt and pepper; microwave until butter is melted; brush over vegetables. Roast for 20 minutes; gently turn vegetables; then, roast until tender, about 20 minutes longer.


‘Tis the season when our thoughts turn to … sweet potatoes. What a wonderful fall vegetable! Versatile (sweet or savory), great in salads, casseroles, desserts, cookies, smoothies, and so on. Lucky for us, the NC Sweet Potato commission has a website filled with great recipes that fit all those categories. (No wonder. NC is the largest sweet potato producer in the U.S.) We were tempted by the Sweet Potato Vegetable Medley as a refreshing and colorful side dish to the Thanksgiving bird.

Got your veggies covered? Then visit their website and consider the sweet potato crème brulee. Tastiy-icious!

The North Carolina Sweet Potato Commission Inc. is a nonprofit corporation made up of almost 400 sweet potato growers along with the packers, processors and business associates that support them. Their website,, has lots of tasty recipes and facts and figures about the tasty tubers.

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