Savory Roasted Autumn Veggies with Maple Glaze
Delight in the vibrant flavors of autumn with this savory roasted vegetable medley, featuring a rich maple glaze that enhances the natural sweetness of seasonal produce. Perfect as a side dish for family gatherings or holiday feasts, this recipe combines ease of preparation with a burst of color and taste.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs butternut squash (peeled and cubed)
1 lb Brussels sprouts (halved)
1 red onion (sliced)
2 tbsp olive oil
2 tbsp pure maple syrup
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup chopped pecans
Fresh thyme for garnish
Instructions
1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine butternut squash, Brussels sprouts, and red onion.
3. Drizzle the olive oil and maple syrup over the vegetables and toss to coat evenly.
4. Sprinkle the sea salt, black pepper, cinnamon, and nutmeg over the mixture and toss again.
5. Spread the vegetables evenly on the prepared baking sheet.
6. Roast in the oven for 25-30 minutes, tossing halfway through, until vegetables are tender and caramelized.
7. During the last 5 minutes, sprinkle the chopped pecans over the vegetables to lightly toast them.
8. Remove from oven and transfer to a serving dish. Garnish with fresh thyme before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F for 10-15 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
