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Maple Roasted Veggies, Pecans, + Ranch Sauce

This Maple Roasted Veggies, Pecans, + Ranch Sauce recipe is the perfect one pan side dish for the entire family, especially during the Holidays. The best balance of nuttiness and sweetness meets savory flavors. Whether you’re in need of a healthy dish for your Holiday table or an easy weeknight meal addition, this takes the cake! Beyond easy to make!
Course Appetizer, Side Dish
Keyword baked, brown sugar, carrots, christmas, classic, dinner, easy, fall recipe, food, gluten-free, healthy, herbs, holidays, homemade, indulge, maple, pecans, plant-based, recipe, savory, sheet pan, sweet, thanksgiving, traditional, vegetarian, veggies, weeknight meals
Prep Time 10 minutes
45 minutes
Total Time 55 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 2 lbs. carrots, peeled
  • 3 cups brussels sprouts, halved
  • 2 cups halved grape tomatoes
  • 1/2 cup organic brown sugar
  • 4 Tbsps unsalted butter, cubed small
  • 1 tsp sea salt + black pepper
  • 1/2 tsp ground cinnamon
  • 1 Tbsp dried thyme
  • 1 bottle Drew’s Organics CreamyRanch Dressing + Marinade (See Notes!)

Candied Pecans:

  • 1-2 cups chopped pecan halves
  • 2 Tbsps unsalted butter
  • 3-4 Tbsps pure maple syrup
  • 1-2 Tbsps organic brown sugar
  • pinch of sea salt
  • 1 tsp ground cinnamon
  • pinch of nutmeg
  • 1/4 tsp allspice


  • Preheat the oven to350 degrees F and line your baking sheet with foil paper.
  • Place the veggies in a single layer (one veggie type at a time; i.e. carrots and then brussels sprouts, etc.) onto the baking sheet.
  • Sprinkle the brown sugar atop all veggies and evenly place all butter cubes unto tops as well.Lastly, sprinkle with salt, pepper, thyme, and cinnamon.
  • Place everything in the oven and bake for 45-50 minutes or until the carrots and brussels sprouts are just fork tender. **NOTE: During baking, be sure to turn the carrots a few times so that they brown evenly on all sides.**
  • Meanwhile, prepare the candied pecans.

To Make Candied Pecans:

  • Begin by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, spices, salt, and pecans, stirring until everything is well combined and the mixture becomes thicken, about 2-3 minutes.
  • Remove the pecan mixture from heat and add them onto baking sheet during the final 10 minutes of baking veggies.
  • Once done, remove baking sheet with veggies from the oven and place them onto a serving dish.
  • Drizzle with creamy ranch dressing or add it on the side in a small dipping bowl and sprinkle tops of veggies with additional dried thyme.
  • Bon Appetit!


STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3 days.
CREAMY RANCH DRESSING:To purchase the Drew’s Organics’ Creamy Ranch Dressing/Marinade as mentioned throughout this recipe, visit their site directly.