Caramelized Autumn Roasted Vegetables
Experience the cozy flavors of the season with these Caramelized Autumn Roasted Vegetables, a vibrant medley of butternut squash, Brussels sprouts, carrots, parsnips, and red onion, all tossed in a luscious glaze of olive oil, maple syrup, and balsamic vinegar. Infused with fresh rosemary, garlic, and a touch of seasoning, these vegetables roast to perfection, developing a golden caramelization that enhances their natural sweetness. Optional additions of toasted pecans and dried cranberries add a delightful crunch and tart-sweet finish, making this dish as visually stunning as it is delicious. Ready in under an hour, this easy roasted vegetable recipe is perfect as a festive side dish for holiday dinners or a healthy, flavorful addition to weeknight meals.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 500 grams Brussels sprouts
- 3 large carrots
- 1 large red onion
- 2 medium-sized parsnips
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1.5 tablespoons balsamic vinegar
- 2 teaspoons fresh rosemary
- 3 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams pecans (optional)
- 50 grams dried cranberries (optional)
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Trim the ends of the Brussels sprouts and cut them in half. Peel and slice the carrots and parsnips into thick sticks. Peel and cut the red onion into wedges.
In a large mixing bowl, combine the olive oil, maple syrup, balsamic vinegar, minced garlic, chopped rosemary, salt, and black pepper. Whisk well to create the seasoning mixture.
Add the prepared vegetables to the bowl and toss until all the pieces are evenly coated in the mixture.
Divide the vegetables evenly between the two baking sheets, ensuring they are in a single layer to roast evenly.
Place the baking sheets in the oven and roast for 20 minutes. After 20 minutes, remove the sheets and gently toss the vegetables using a spatula. Rotate the baking sheets to ensure even cooking.
Return the baking sheets to the oven and roast for an additional 15 minutes, or until the vegetables are tender and caramelized around the edges.
If desired, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, and set them aside.
Remove the roasted vegetables from the oven and allow them to cool slightly. Add the toasted pecans and dried cranberries (if using) on top.
Transfer the caramelized vegetables to a serving dish and enjoy warm as a side dish or on their own!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 120.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
