Pecans & Maple-Pomegranate Glaze Recipe

If you’re craving a dish that bursts with vibrant colors and layers of irresistible flavor, this recipe for Roasted Root Vegetables & Brussels Sprouts with Feta, Pecans & Maple-Pomegranate Glaze is an absolute game-changer. The Pecans & Maple-Pomegranate Glaze brings a wonderfully sweet and tangy touch that perfectly complements the natural earthiness of the roasted veggies, while the crunchy pecans and creamy feta add delightful textures that make every bite a celebration. This dish is not just a side; it’s a showstopper you’ll want to make again and again.

Ingredients You’ll Need

The beauty of this recipe lies in its simple, thoughtful ingredients that each play a crucial role in achieving that perfect balance of taste, texture, and visual appeal. Getting these basics right is what turns humble vegetables into something truly special.

• 1 lb Brussels sprouts, trimmed and halved: These provide a hearty, slightly nutty base with crispy edges when roasted.
• 2 medium carrots, peeled and sliced: They add sweetness and vibrant orange color that brightens the dish.
• 1 medium parsnip, peeled and sliced: Offers an earthy, subtly sweet undertone that deepens the flavor profile.
• 1 medium sweet potato, peeled and diced: Brings creamy texture and natural sweetness, enhancing the glaze’s contrast.
• 2 tbsp olive oil: Essential for roasting, it helps develop that gorgeous caramelization on the vegetables.
• Salt and black pepper, to taste: Simple seasoning that awakens all the flavors without overpowering them.
• 3 tbsp pure maple syrup: The star of the glaze, offering rich sweetness with a smooth finish.
• 2 tbsp pomegranate molasses: Adds a tangy, fruity depth that balances the maple syrup’s sweetness.
• 1 tsp Dijon mustard (optional): Adds a hint of sharpness and emulsifies the glaze beautifully.
• ¼ cup crumbled feta cheese: Provides a creamy, salty contrast that cuts through the sweetness.
• ¼ cup toasted pecans, roughly chopped: Deliver a satisfying crunch and warm nuttiness, making the Pecans & Maple-Pomegranate Glaze truly shine.

How to Make Pecans & Maple-Pomegranate Glaze

Step 1: Prep and Roast the Vegetables

Start by preheating your oven to 425°F (220°C). This high heat is key to getting those beautiful caramelized edges on your vegetables. Toss the Brussels sprouts, carrots, parsnip, and sweet potato with olive oil, salt, and pepper in a large bowl until everything is evenly coated. Spread them out on a baking sheet in a single layer to ensure they roast evenly. Halfway through roasting, about 15 minutes in, give them a good toss or flip so every side gets that perfect roast. After 25 to 30 minutes, the vegetables should be tender and golden in spots, ready to take on the next step.

Step 2: Whisk Together the Pecans & Maple-Pomegranate Glaze

While your vegetables are roasting, mix up the glaze. In a small bowl, whisk together the pure maple syrup, pomegranate molasses, and Dijon mustard if you’re using it. This glaze is so exciting because the tartness of the pomegranate molasses cuts through the maple’s sweetness with such elegance. The optional Dijon mustard adds a subtle kick that rounds out the flavor. This mixture is what transforms the roasted vegetables into a dish bursting with wholesome sweetness, tang, and depth.

Step 3: Toss Vegetables with the Glaze

Once your veggies come out of the oven and are still warm, transfer them to a large serving bowl or platter. Drizzle the Pecans & Maple-Pomegranate Glaze over the top and toss gently to coat every tender piece in that gorgeous syrupy shine. This step is where all the flavors start to marry, creating a harmonious bite every time.

Step 4: Garnish with Feta and Toasted Pecans

Finish your masterpiece by generously sprinkling crumbled feta and toasted pecans on top. The feta’s creamy tanginess contrasts so beautifully with the glaze’s sweetness, while the pecans add a toasty crunch that makes every mouthful exciting. Together, these last touches complete the dish with a flourish of texture and flavor.

How to Serve Pecans & Maple-Pomegranate Glaze

Garnishes

For an extra pop of freshness, consider adding a few pomegranate seeds on top to echo the glaze’s fruity notes or a sprinkle of fresh herbs like chopped parsley or thyme. These little additions bring vibrancy and balance out the sweetness with bright, herbaceous hints.

Side Dishes

This dish pairs beautifully with simple roasted chicken, tender grilled salmon, or even a cozy grain like quinoa or farro. Its bold flavors and textures complement both vegetarian and meat-centric meals, making it incredibly versatile for any gathering.

Creative Ways to Present

Serve the roasted vegetables and Pecans & Maple-Pomegranate Glaze on a large wooden board for a rustic, communal vibe. Alternatively, layering the veggies over creamy polenta or spooning them atop warm pita bread with a drizzle of extra glaze can turn this side into a fun, satisfying main. It’s a dish that invites creativity and sharing.

Make Ahead and Storage

Storing Leftovers

You can keep any leftovers covered tightly in the refrigerator for up to 3 days. The vegetables will absorb even more of the glaze’s flavor overnight, making for a delicious next-day treat.

Freezing

If you want to freeze the dish, it’s best to keep the roasted vegetables and glaze separate from the feta and pecans. Store the veggies with glaze in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain the best texture and flavor.

Reheating

Reheat gently in a preheated 350°F (175°C) oven to keep the vegetables crisp rather than soggy. Add the crumbled feta and toasted pecans fresh after warming to preserve their texture and flavor.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work well too, offering their own unique crunch and nuttiness that pairs nicely with the glaze.

Is pomegranate molasses necessary?

While it adds an essential tangy depth, you can substitute with a combination of balsamic vinegar and a touch of sugar if needed, though the flavor profile will be slightly different.

Can this dish be made gluten-free?

Yes, all the ingredients are naturally gluten-free, making this a safe choice for those with gluten sensitivities or allergies.

What if I don’t have maple syrup?

You can substitute with honey, but the taste will be less smoky and more floral, which is still delicious but a bit different from the classic glaze.

Could I add other vegetables?

Definitely! Sweet potatoes, beets, or even butternut squash would be fantastic additions or substitutions to keep this dish fresh and exciting.

Final Thoughts

This Pecans & Maple-Pomegranate Glaze recipe transforms simple roasted vegetables into an extraordinary dish that’s sure to delight anyone lucky enough to try it. It’s warm, inviting, and packed with layers of flavor that celebrate the best parts of fall and winter produce. Trust me, once you make this, it will quickly earn a beloved spot on your table. Go ahead and give it a try—you’ll be so glad you did!