Harvest Toasted Almond Dish (Printable)

A warm medley of roasted seasonal vegetables and toasted almonds with a touch of maple.

# What You’ll Need:

→ Vegetables

01 - 1 medium sweet potato, peeled and diced (about 1 cup)
02 - 2 medium carrots, peeled and sliced
03 - 1 small red onion, cut into wedges
04 - 1 cup Brussels sprouts, trimmed and halved

→ Nuts

05 - 1/2 cup whole raw almonds

→ Dressing

06 - 2 tbsp olive oil
07 - 1 tbsp pure maple syrup
08 - 1 tbsp apple cider vinegar
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/2 tsp dried thyme

→ Garnish

12 - 2 tbsp fresh parsley, chopped (optional)

# How-To Steps:

01 - Set oven temperature to 400°F.
02 - In a large bowl, combine diced sweet potato, sliced carrots, red onion wedges, and halved Brussels sprouts.
03 - Pour olive oil, maple syrup, apple cider vinegar, sea salt, black pepper, and dried thyme over vegetables; toss thoroughly to coat.
04 - Arrange vegetables evenly on a parchment-lined baking sheet and roast for 15 minutes.
05 - Remove sheet, scatter almonds evenly over vegetables, gently toss, then return to oven; roast an additional 10 minutes until vegetables are tender and almonds toasted.
06 - Transfer to serving platter, sprinkle with fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • The almonds get impossibly crispy while the vegetables stay tender, creating this textural contrast that feels almost luxurious for a side dish.
  • It comes together in under an hour, which means you can actually pull this off on a weeknight without stress.
  • The maple and apple cider vinegar combination tastes like autumn in the best way, making it perfect for holiday tables without being fussy.
02 -
  • Don't add the almonds at the beginning—they'll burn before the vegetables are done, and burnt almonds are irredeemable.
  • If your vegetables are cut too large, they'll still be raw when the time is up; aim for roughly the same size so everything finishes together.
03 -
  • Leaving space between vegetables on the sheet instead of crowding them is the difference between roasted and steamed—resist the urge to pack it in.
  • If you catch your almonds toasting faster than your vegetables, pull just the almonds off and set them aside, then scatter them back on at the very end.

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