Harvest Toasted Almond Dish (Printable)

Hearty autumn dish with toasted almonds, roasted seasonal vegetables, and a touch of maple.

# What You’ll Need:

→ Vegetables

01 - 1 medium sweet potato, peeled and diced
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 - ½ cup whole raw almonds

→ Dressing

06 - 2 tbsp olive oil
07 - 1 tbsp pure maple syrup
08 - 1 tbsp apple cider vinegar
09 - ½ tsp sea salt
10 - ¼ tsp freshly ground black pepper
11 - ½ tsp dried thyme

→ Garnish

12 - 2 tbsp fresh parsley, chopped (optional)

# How-To Steps:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - In a large bowl, combine diced sweet potato, sliced carrots, red onion wedges, and halved Brussels sprouts. Add olive oil, maple syrup, apple cider vinegar, sea salt, black pepper, and dried thyme; toss thoroughly until evenly coated.
03 - Spread the mixture in a single layer on a parchment-lined baking sheet to ensure even roasting.
04 - Roast vegetables for 15 minutes until they start to soften and brown lightly.
05 - Remove the sheet, scatter whole raw almonds evenly over the vegetables, gently toss, then return to the oven and roast for an additional 10 minutes until vegetables are tender and almonds toasted.
06 - Transfer the roasted vegetables and almonds to a serving dish, sprinkle with fresh chopped parsley if desired, and serve warm.

# Expert Advice:

01 -
  • The almonds get crispy and nutty while the vegetables turn caramelized and tender, creating this incredible texture contrast that keeps you reaching for more.
  • Maple and apple cider vinegar give it a subtle sweetness that feels fancy but takes zero extra effort.
  • It's genuinely beautiful on the table, which means you'll actually want to make it again.
02 -
  • Don't add the almonds at the start—they'll burn before the vegetables finish cooking, and burnt almonds taste bitter and sad.
  • Single layer on the baking sheet is non-negotiable; crowding them makes everything steam instead of caramelize, and you lose all the magic.
03 -
  • Cut vegetables as uniformly as you can manage so they finish cooking at the same time—the difference between raw in the center and perfectly tender is usually just those few minutes of even sizing.
  • Taste as you go; if your batch of vinegar tastes extra strong, use a tiny bit less next time and find your sweet spot.

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