Roasted Fall Vegetables with Maple Glaze

$- 2 medium sweet potatoes, peeled and cubed - 1 butternut squash, peeled, seeded, and cubed - 2 carrots, sliced - 1 red onion, cut into wedges - 1 cup Brussels sprouts, halved You can pick fresh, seasonal veggies for this dish. Sweet potatoes add sweetness. Butternut squash brings a creamy texture. Carrots give a nice crunch. Red onion adds a hint of sharpness. Brussels sprouts bring a touch of earthiness. Together, they create a colorful plate. - 1/4 cup maple syrup - 2 tablespoons olive oil - 1 teaspoon fresh thyme leaves - 1 teaspoon garlic powder - Salt and pepper to taste The glaze is simple but full of flavor. Maple syrup makes it sweet and sticky. Olive oil helps the veggies roast nicely. Fresh thyme adds a herby taste. Garlic powder gives it depth. Salt and pepper balance everything out perfectly. - 1/4 cup pecans, chopped Adding pecans gives a nice crunch. They also add a nutty flavor. You can sprinkle them on during the last few minutes of roasting. This step takes the dish to a new level. - Preheat your oven to 425°F (220°C). This high heat helps caramelize the veggies. - Prepare your vegetables. Peel and cube the sweet potatoes and butternut squash. Slice the carrots. Cut the red onion into wedges. Halve the Brussels sprouts. - In a small bowl, mix the glaze. Combine 1/4 cup maple syrup, 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves, 1 teaspoon garlic powder, salt, and pepper. Whisk until it's smooth and well blended. - Toss the prepared vegetables with the glaze in a large mixing bowl. Make sure every piece is coated. - Spread the glazed veggies in a single layer on a baking sheet. This helps them roast evenly. - Roast in your preheated oven for 25-30 minutes. Stir them halfway through to ensure they cook evenly. If you want extra crunch, add chopped pecans during the last 5 minutes of roasting. - Optimal oven temperature: Set your oven to 425°F (220°C). This high heat helps caramelize the veggies, giving them a nice golden color. - Vegetable cut sizes: Cut your sweet potatoes and butternut squash into similar-sized cubes. Aim for about 1-inch pieces. This ensures even cooking. Slice the carrots and cut the red onion into wedges. Halve the Brussels sprouts for quick cooking. - Suggested herbs and spices: Use fresh thyme for a warm flavor. Garlic powder adds depth. You can also experiment with rosemary or sage for a different taste. - Importance of seasoning: Don’t skip the salt and pepper! They help bring out the natural sweetness of the vegetables and enhance the maple glaze. - Serving suggestions: Serve the roasted veggies on a large platter. Drizzle any leftover glaze over them for extra flavor. - Garnish options: Top with fresh thyme sprigs for a pop of color. Chopped pecans add crunch and a tasty finish. {{image_2}} You can mix up your roasted fall vegetables. Try using different root vegetables. Turnips or parsnips add a sweet touch. You can also add seasonal favorites like pumpkin or acorn squash. Each vegetable brings its own flavor and texture. This keeps your dish exciting and fresh. If you want to switch the flavor, consider swapping the maple syrup. Honey or agave syrup works well too. You can add spices to the glaze for more warmth. A dash of cinnamon or nutmeg gives a lovely autumn vibe. You can even try adding a splash of soy sauce. This adds a savory note to balance the sweetness. Making this dish vegan is easy. Just ensure that the maple syrup you choose is pure. Most brands are vegan-friendly. For gluten-free needs, check your glaze ingredients carefully. Most items are naturally gluten-free, but always read labels. This way, you know your meal fits everyone's diet. To keep your roasted fall vegetables fresh, place them in an airtight container. You can store them in the fridge for up to four days. Make sure they cool first to avoid moisture buildup. This saves the taste and texture for your next meal. Reheating is simple. Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave. Place the veggies in a microwave-safe dish and cover. Heat for 2-3 minutes, stirring halfway through. If you want to freeze your roasted veggies, let them cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. To thaw, place them in the fridge overnight. You can reheat them directly from frozen, but it may take longer. You can use many vegetables for this dish. Try parsnips, turnips, or beets. Each adds a unique flavor and texture. For a colorful mix, add red bell peppers or yellow squash. Yes, you can prepare this dish ahead. Chop the vegetables and store them in the fridge. Mix the glaze and keep it separate. Roast them just before serving for the best taste. The vegetables are done when they are tender and caramelized. You can check by piercing them with a fork. If the fork goes in easily, they are ready. Absolutely! This recipe works well for meal prep. Roasted vegetables keep well in the fridge for a few days. Just reheat them in the oven or microwave before serving. Yes, you can substitute maple syrup. Honey or agave syrup works great too. For a sugar-free option, try a sugar substitute like stevia or erythritol. Adjust the amount to taste. This post covered roasting vegetables with a tasty maple glaze. You learned about key ingredients, preparation steps, and tips for perfect results. Explore different vegetables and variations to suit your taste. Remember, season well and try new flavors. Store leftovers properly for later and enjoy reheating them. With these tips, you can make delicious roasted veggies anytime. Now, go ahead and get creative in your kitchen!$

Roasted Fall Vegetables with Maple Glaze

Discover the delightful flavors of roasted fall veggies with maple magic! This easy recipe brings together sweet potatoes, butternut squash, carrots, and Brussels sprouts, all glazed with a delicious maple syrup mix. Perfect for a cozy autumn meal, these veggies are roasted to perfection for a mouthwatering dish. Ready to impress your family? Click through for the full recipe and make your next dinner a hit!

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Ingredients

2 medium sweet potatoes, peeled and cubed

1 butternut squash, peeled, seeded, and cubed

2 carrots, sliced

1 red onion, cut into wedges

1 cup Brussels sprouts, halved

1/4 cup maple syrup

2 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup pecans, chopped (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the sweet potatoes, butternut squash, carrots, red onion, and Brussels sprouts.

In a small bowl, whisk together the maple syrup, olive oil, fresh thyme, garlic powder, salt, and pepper until well combined.

Pour the maple glaze over the vegetables and toss until evenly coated.

Spread the glazed vegetables on a large baking sheet in a single layer.

Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through cooking to ensure even roasting.

If using, sprinkle the chopped pecans over the vegetables during the last 5 minutes of roasting for added crunch and flavor.

Once done, remove from the oven and let cool slightly before serving.

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

- Presentation Tips: Serve the roasted vegetables on a large platter, drizzled with any remaining glaze from the pan and garnished with fresh thyme sprigs for an autumnal touch.