Fall is here, and it’s time to savor the flavors of the season! In this post, I’ll show you how to make Sheet-Pan Maple Roasted Fall Veggies. This easy recipe showcases delicious butternut squash, Brussels sprouts, and other tasty vegetables, all drizzled with sweet maple syrup. Perfect for busy weeknights or festive gatherings, these roasted veggies will become a new favorite. Get ready to fill your kitchen with warm, inviting scents!
Ingredients
List of Ingredients
– Butternut squash: You need 2 cups of butternut squash. Peel it, then cube it. This squash adds a sweet and creamy touch to the dish.
– Brussels sprouts: Use 2 cups of Brussels sprouts. Cut them in half. They roast well and get a nice caramel flavor.
– Other vegetables: Add 1 cup of carrots, sliced into rounds, and 1 red onion cut into wedges. These veggies bring color and crunch.
– Seasonings and garnishes: You will need 3 tablespoons of olive oil and 1/4 cup of pure maple syrup for sweetness. Add 1 teaspoon of ground cinnamon and 1 teaspoon of fresh thyme leaves to enhance the flavor. Don’t forget salt and pepper to taste. For a crunchy finish, include 1/4 cup of pecans, roughly chopped, if you like.
Step-by-Step Instructions
Prepping the vegetables
How to peel and cube butternut squash
First, grab a sturdy peeler. Use it to remove the skin of the butternut squash. Cut off both ends of the squash. Stand it upright and slice it in half. Scoop out the seeds with a spoon. Now, lay the squash flat and cut it into slices. Then, cube the slices into bite-sized pieces.
How to halve Brussels sprouts
Take each Brussels sprout and trim the stem end. Cut the sprout in half from top to bottom. Repeat this for all the sprouts. Try to keep them similar in size for even cooking.
Slicing carrots and cutting red onion
Wash the carrots and peel them. Slice the carrots into rounds, about 1/4 inch thick. For the red onion, cut it in half. Place the flat side down and slice it into wedges. Keep the wedges together for easy mixing.
Mixing and seasoning
Combining ingredients in a bowl
In a large mixing bowl, add the cubed squash, halved Brussels sprouts, sliced carrots, and onion wedges. This mix creates a colorful base for your dish.
Ensuring even coating with oil and syrup
Drizzle the olive oil and maple syrup over the veggies. Add the cinnamon, thyme, salt, and pepper. Use your hands or a spoon to toss everything. Make sure each piece gets a nice coating. This step is key for great flavor.
Roasting procedure
Oven temperature and time
Preheat your oven to 425°F (220°C). This high heat helps caramelize the veggies. Spread the seasoned veggies on a large sheet pan in a single layer.
Stirring tips during roasting
Roast the veggies for about 25 to 30 minutes. Halfway through, stir them around. This helps them cook evenly and get that nice golden color.
Checking for doneness
After 25 minutes, check if the veggies are tender and caramelized. You can poke them with a fork. If they feel soft, they are done. If not, give them a few more minutes. Enjoy the sweet aroma filling your kitchen!
Tips & Tricks
Perfecting the roast
To avoid soggy vegetables, make sure you space them out. If they touch, steam builds up. Use a large sheet pan for the best results. A half-sheet pan works well. It gives enough room for air to circulate.
Presentation tips
When serving, arrange the veggies in a colorful pattern. Place the butternut squash and Brussels sprouts at the center. Add the carrots and red onion around them. Drizzle a little more maple syrup on top for shine. Garnish with fresh thyme sprigs for a nice touch.
Adjusting flavors
For a twist, try adding different spices. Smoked paprika or nutmeg can bring new depth. If you want more sweetness, add extra maple syrup. Just remember to taste as you go. Adjust to your liking for a perfect balance.
Variations
Different vegetable options
You can mix up the veggies in this dish. Here are some ideas:
– Root vegetables to include: Sweet potatoes, parsnips, and turnips work well. They add sweetness and texture.
– Seasonal substitutes: You can use cauliflower or even pumpkin. They bring a different taste to the mix.
Dietary adaptations
This recipe is easy to adapt for different diets. Here are some options:
– Vegan or vegetarian options: The recipe is already vegan since it uses no animal products. You can keep it that way.
– Nut-free and gluten-free modifications: To make it nut-free, skip the pecans. This dish is gluten-free as is, so you can enjoy it without worry.
Storage Info
Storing leftovers
To store your leftover sheet-pan maple roasted fall veggies, follow these easy steps. First, let the veggies cool down. Then, place them in an airtight container. This helps keep them fresh. You can store them in the fridge. They stay good for about 3 to 5 days.
Reheating tips
When you want to enjoy your veggies again, reheating is key. You can reheat them in the oven for the best taste. Set your oven to 350°F (175°C) and place the veggies on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy and tasty.
You can also use the microwave if you’re in a hurry. Place the veggies on a microwave-safe plate and cover them. Heat in short bursts of 30 seconds. Check often to avoid overcooking.
Avoid reheating more than once. This keeps the veggies from getting soggy or losing flavor. Enjoy your delicious leftovers!
FAQs
What can I serve with sheet-pan maple roasted veggies?
You can pair these roasted veggies with many dishes. They work great with:
– Grilled chicken or turkey
– Baked salmon or other fish
– Quinoa or rice for a filling meal
– A light salad with mixed greens
– A hearty soup for a cozy dinner
These combos let the sweet and savory flavors shine. They create a balanced plate that everyone will enjoy.
Can I make this recipe ahead of time?
Yes, you can prepare this dish ahead of time. Here are some tips:
– Chop the veggies a day before. Store them in the fridge.
– Mix the oil, syrup, and spices in a jar. Keep it sealed until ready.
– Combine everything just before roasting. This keeps the veggies fresh.
Making it ahead saves time on busy days.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep. Here are its benefits:
– It stores well in the fridge for up to 5 days.
– You can easily reheat it for a quick meal.
– The flavors deepen over time, making it even tastier.
Including this dish in your meal prep helps you eat healthy all week.
This blog post covered how to make sheet-pan maple roasted veggies. We explored the key ingredients, preparation steps, and roasting tips. I shared advice on perfecting your roast and creative variations to try. Remember, these veggies are not just tasty; they can fit into various diets and meal plans. Storing and reheating them properly keeps their flavor fresh. By using these tips, you can easily enjoy delicious roasted vegetables that suit your taste and lifestyle. Now, it’s time to get cooking and have fun with your meals!
