Savory Roasted Autumn Veggies with Maple Glaze

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Capture the essence of autumn with this savory roasted veggie dish, brought to life by a sweet maple glaze. It's a perfect blend of seasonal flavors that will warm your heart and delight your taste buds.

Ingredients for Savory Roasted Autumn Veggies with Maple Glaze

Butternut squash serves as the hearty base, bringing a nutty sweetness that gets enhanced by roasting. Brussels sprouts add a slightly bitter contrast, which caramelizes beautifully in the oven. Red onion offers a mild sweetness and a pop of color. Olive oil helps in roasting, giving the veggies a rich flavor and crispy edges. Pure maple syrup introduces a touch of sweetness that balances the savory elements. Sea salt and black pepper season the vegetables perfectly, while ground cinnamon and nutmeg infuse a warm, autumnal spice. Finally, pecans add a nutty crunch, and fresh thyme provides a fragrant finish.

Tips & Tricks

  • Cut the veggies to similar sizes for even roasting.
  • Use fresh, quality maple syrup for the best flavor.
  • Feel free to add more pecans if you love extra crunch.
  • Make sure your baking sheet is large enough to prevent overcrowding.

Serving Suggestions

This dish pairs wonderfully with roasted chicken or a grilled steak. It also complements a grain-based salad, like quinoa, to make a hearty vegetarian meal. For a festive touch, serve alongside your Thanksgiving turkey or holiday roast.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can roast the veggies in advance and reheat them in the oven before serving.
What if I don’t have fresh thyme?
Dried thyme can be used in a pinch, but use it sparingly as it’s more potent.
Can I use other vegetables?
Absolutely! Sweet potatoes or carrots would work nicely, too.

Savory Roasted Autumn Veggies with Maple Glaze Recipe Walkthrough

Start by preheating your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking. Grab a large bowl and toss in your peeled and cubed butternut squash, halved Brussels sprouts, and sliced red onion. Drizzle them with olive oil and maple syrup; this combination is what makes the veggies caramelize so beautifully. Sprinkle the mixture with sea salt, black pepper, cinnamon, and nutmeg, then give everything a good toss to ensure each piece is coated evenly.

Spread the seasoned veggies out on your prepared baking sheet. Make sure they’re in a single layer; overcrowding leads to steaming rather than roasting. Pop them into the oven for about 25-30 minutes. At the halfway point, take a moment to toss the veggies so they cook evenly. Five minutes before the end, scatter the chopped pecans over the top to toast them lightly. When everything looks golden and caramelized, take the tray out of the oven.

Transfer your roasted veggies to a serving dish, and don’t forget to garnish with some fresh thyme. The thyme adds an aromatic touch that's just right for serving.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory.
  • Simple to prepare with minimal cleanup.
  • Utilizes fresh, seasonal produce.
  • Great for meal prep or a cozy dinner side.

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

Step-by-step 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.

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