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- 2 cups butternut squash, cubed - 2 cups Brussels sprouts, halved - 1 cup carrots, sliced - 1 cup red onion, chopped - 3 tablespoons olive oil - 1/4 cup pure maple syrup - 1 teaspoon dried thyme - 1 teaspoon cinnamon - Salt and pepper to taste - Chopped pecans or walnuts for garnish (optional) Gather these simple yet vibrant ingredients to create your dish. Each vegetable brings its unique flavor, which shines through in the roasting process. Butternut squash adds sweetness, while Brussels sprouts provide a nutty taste. Carrots bring a crisp texture, and red onion gives a gentle zing. The olive oil and pure maple syrup create a rich glaze. Dried thyme and cinnamon add warmth and depth. Don't forget to season with salt and pepper for balance. If you want a crunch, consider adding pecans or walnuts on top. This mix not only looks great on a plate but also tastes amazing. Trust me, these flavors work together beautifully. Enjoy the process of bringing these ingredients to life. First, let’s prep the butternut squash. Start by peeling it. Then, cut it in half and scoop out the seeds. Next, cube the squash into bite-sized pieces. For the Brussels sprouts, take each one and slice them in half. This helps them cook evenly. Now, grab your carrots. Slice them into thin rounds. Lastly, chop the red onion into small pieces. This adds flavor and sweetness to our dish. In a large bowl, combine all your prepared veggies. Next, mix together the olive oil and pure maple syrup in a small bowl. Pour this mixture over the vegetables. Sprinkle in the dried thyme, cinnamon, salt, and pepper. Toss everything together. Make sure all the veggies are coated well in that sweet maple glaze. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the coated vegetables in a single layer on the sheet. This helps them roast properly. Roast the veggies for 25 to 30 minutes. Don’t forget to toss them halfway through. You’ll know they’re ready when they become tender and caramelized. Once done, take them out of the oven. Let them cool for a few minutes before serving. Enjoy! To get that perfect caramelization, you need high heat. Set your oven to 425°F (220°C). This heat helps the natural sugars in the veggies brown nicely. Spread the veggies out on the baking sheet in a single layer. If they crowd each other, they will steam instead of roast. Cutting your veggies into even sizes also helps them cook well. Try to keep pieces about the same size. This will ensure everything cooks at the same speed. You want tender veggies, not some overcooked and some raw. You can play with flavors here. If you want a twist, try using rosemary or sage instead of thyme. Both herbs bring a nice aroma to the dish. You can also add a pinch of nutmeg for warmth. Adjust the sweetness by changing the maple syrup. If you like it sweeter, add a bit more. For a less sweet dish, use less syrup. Remember, you can balance flavors to fit your taste. Maple glazed roasted veggies pair well with many main dishes. They go great with roasted chicken or grilled pork. You can also serve them with quinoa or rice for a vegetarian meal. For special occasions, presentation matters. Use a large platter to display the veggies. You can sprinkle chopped pecans or walnuts on top for a nice crunch and added color. It makes your dish look as good as it tastes! {{image_2}} You can change the veggies based on the season. In spring and summer, try using zucchini, asparagus, or bell peppers. These fresh veggies add a light taste to your dish. You can mix in eggplant for a unique twist. Each season brings new flavors, so explore what is fresh in your area. Combining different veggies also brings new tastes. For example, add sweet potatoes for extra sweetness. You could include parsnips for a nice earthy flavor. Don't be afraid to play around with colors too. Bright veggies make the dish look great on your table. For vegan and gluten-free diets, this recipe works well. All the ingredients are plant-based and gluten-free. Make sure to check your maple syrup for any added ingredients. You can use coconut oil instead of olive oil for a different taste. If you have nut allergies, skip the pecans or walnuts. Instead, add seeds like pumpkin or sunflower seeds for crunch. You can also use crispy chickpeas. They give a protein boost and a nice texture. Keep it fun and make it fit your needs! To keep your maple glazed roasted veggies fresh, use airtight containers. Glass containers work best. They keep flavors in and moisture out. You can also use plastic containers if you prefer. Store the leftovers in the fridge. They will last for up to four days. Make sure to let the veggies cool before sealing them. This helps prevent moisture from building up inside the container. When you’re ready to enjoy your leftovers, reheating is simple. The best way is to use the oven. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet in a single layer. Heat them for about 10 to 15 minutes. This keeps them crisp and tasty. You can also use a microwave. Place the veggies in a microwave-safe dish. Cover it with a lid or a damp paper towel to keep moisture. Heat for about 1 to 2 minutes. Check and stir halfway through to make sure they heat evenly. These tips will help you enjoy your delicious maple glazed roasted fall veggies again! To make your veggies crispy, follow these tips: - Cut all veggies to the same size. This helps them cook evenly. - Use enough oil. About three tablespoons should coat well. - Don't overcrowd the baking sheet. Spread them out, so hot air circulates. - Toss halfway through cooking. This helps them brown on all sides. Roasting at high heat also helps. Aim for 425°F (220°C). The caramelization adds great flavor and crunch. Yes, you can prepare this dish in advance! - Chop your veggies up to a day early. Store them in the fridge. - Mix the oil and maple syrup and keep it in a separate container. - Combine them right before roasting. This keeps the flavors fresh. You can also roast them ahead of time. Just cool them and store in an airtight container. When ready to serve, reheat them in the oven until hot. Many veggies work well with maple glaze. Here are some great choices: - Sweet potatoes add sweetness and texture. - Cauliflower gets crispy and caramelized. - Beets bring a nice earthiness and color. - Parsnips add a sweet, nutty flavor. Feel free to mix and match! Each veggie brings its unique taste to the dish. This blog post covered a tasty roasted vegetable recipe with a sweet maple glaze. You learned how to prep and roast butternut squash, Brussels sprouts, carrots, and red onion. I shared tips for perfect roasting and creative variations for every season. Keep this recipe in mind for fun dinners or special occasions. Enjoy creating your unique dish, and impress family or friends. Happy cooking!

Maple Glazed Roasted Fall Veggies

Elevate your fall dining with these delicious Maple Glazed Roasted Fall Veggies! This simple recipe features a colorful mix of butternut squash, Brussels sprouts, carrots, and red onion, all roasted to perfection with a sweet maple glaze. Perfect as a side dish or a healthy main, these veggies are not only tasty but also easy to make. Click through to discover how to create this seasonal delight that will impress your family and friends!
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Ingredients
  

2 cups butternut squash, cubed

2 cups Brussels sprouts, halved

1 cup carrots, sliced

1 cup red onion, chopped

3 tablespoons olive oil

1/4 cup pure maple syrup

1 teaspoon dried thyme

1 teaspoon cinnamon

Salt and pepper to taste

Chopped pecans or walnuts for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, sliced carrots, and chopped red onion.

      Drizzle the olive oil and maple syrup over the vegetables, then sprinkle in the dried thyme, cinnamon, salt, and pepper.

        Toss everything together until the vegetables are evenly coated in the maple glaze.

          Spread the vegetables out in a single layer on the prepared baking sheet.

            Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the veggies are tender and caramelized.

              Once done, remove from the oven and let cool for a couple of minutes before serving.

                If desired, sprinkle with chopped pecans or walnuts for an added crunch before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4