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- 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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. 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! 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. 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. 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!

Sheet-Pan Maple Roasted Fall Veggies

Discover the perfect autumn side dish with this Sheet-Pan Maple Roasted Fall Veggies recipe! Bursting with the flavors of butternut squash, Brussels sprouts, and carrots, all drizzled with sweet maple syrup and aromatic spices, this dish is as delightful as it is simple to make. Ready in just 45 minutes, it's the ideal addition to your fall meals. Click through to explore the full recipe and enjoy a delicious taste of the season!
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Ingredients
  

2 cups butternut squash, peeled and cubed

2 cups Brussels sprouts, halved

1 cup carrots, sliced into rounds

1 red onion, cut into wedges

3 tablespoons olive oil

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

1/4 cup pecans, roughly chopped (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Drizzle with the olive oil and maple syrup, then sprinkle with cinnamon, thyme, salt, and pepper.

        Toss the vegetables until they are evenly coated in the oil and syrup mixture.

          Spread the seasoned veggies in a single layer on a large sheet pan. If using pecans, sprinkle them over the top.

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

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

                Serve warm as a delicious side dish or over a bed of greens for a hearty salad.

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

                    - Presentation Tips: Arrange the roasted veggies on a platter, drizzling a little extra maple syrup over the top and garnishing with fresh thyme sprigs for a colorful presentation.