Delicious Roasted Glazed Fall Vegetables
Celebrate the flavors of the season with this irresistible recipe for Delicious Roasted Glazed Fall Vegetables. Perfectly caramelized butternut squash, Brussels sprouts, carrots, and red onions are tossed in a luscious glaze made with maple syrup, balsamic vinegar, and a hint of cinnamon, creating the ultimate balance of sweet and savory. Fresh rosemary and garlic add a fragrant touch, while high-heat roasting brings out the natural sweetness of the vegetables. Ready in under an hour, this easy and healthy side dish is ideal for weeknight dinners or festive holiday gatherings. Serve these vibrant roasted vegetables alongside your favorite main course, or pair them with grains or proteins for a hearty vegetarian delight. This recipe is a must-try for anyone seeking a comforting and nutrient-packed seasonal dish!
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Recipe Information
Ingredients
- 2 cups, peeled and diced butternut squash
- 2 cups, halved Brussels sprouts
- 2 cups, peeled and sliced carrots
- 1 large, sliced red onion
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves, minced garlic
- 1 teaspoon, finely chopped fresh rosemary
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare the vegetables: peel and dice the butternut squash, halve the Brussels sprouts, slice the carrots, and thinly slice the red onion.
Arrange the prepared vegetables on the lined baking sheet in a single layer.
In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, minced garlic, chopped rosemary, ground cinnamon, salt, and black pepper to create the glaze.
Drizzle the glaze evenly over the vegetables, then use clean hands or a spatula to toss everything until all the pieces are well coated.
Spread the vegetables out again in a single, even layer to ensure they roast evenly.
Roast the vegetables in the preheated oven for 25–30 minutes, tossing halfway through cooking, until they are tender and slightly caramelized.
Remove the vegetables from the oven and let them rest for 5 minutes before transferring to a serving dish.
Serve warm as a side dish or enjoy as a main dish with your favorite grain or protein.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 47.6 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1466 mg | 31% | |
*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.
