Mariss Roasted Fall Vegetables
Embrace the flavors of autumn with Mariss Roasted Fall Vegetables, a vibrant medley of butternut squash, Brussels sprouts, baby red potatoes, carrots, and red onion roasted to perfection. This easy-to-make recipe combines earthy vegetables with a delightful glaze of olive oil, maple syrup, fresh rosemary, thyme, and a hint of garlic powder, creating a dish that's both sweet and savory. With just 20 minutes of prep time and a quick roast in the oven, these caramelized vegetables boast golden-brown edges and a tender, flavorful interior. Ideal as a crowd-pleasing side dish for holiday gatherings or a cozy plant-based main course when paired with quinoa or couscous, this recipe highlights seasonal produce while keeping meal prep simple. Perfect for busy weeknights or festive occasions, Mariss Roasted Fall Vegetables is a must-try for fans of healthy, hearty, and delicious roasted vegetable dishes!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 1 pound Brussels sprouts
- 4 medium carrots
- 1 large red onion
- 1 pound baby red potatoes
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 teaspoons, chopped fresh rosemary
- 1 teaspoon, chopped thyme leaves
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper for easy cleanup.
Peel and seed the butternut squash, then cut it into 1-inch cubes. Trim the ends of the Brussels sprouts and halve any larger ones. Peel the carrots and slice them into diagonal pieces about 1/2-inch thick. Peel the red onion and cut it into 1-inch wedges. Halve or quarter the baby red potatoes, depending on their size, to ensure even cooking.
In a large mixing bowl, combine the prepared vegetables (butternut squash, Brussels sprouts, carrots, red onion, and potatoes).
In a small bowl, whisk together the olive oil, maple syrup, chopped rosemary, thyme, garlic powder, salt, and black pepper.
Drizzle the olive oil mixture over the vegetables and toss until all pieces are evenly coated.
Divide the vegetables evenly between the two prepared baking sheets, spreading them out into a single layer and avoiding overcrowding to ensure even roasting.
Roast the vegetables in the preheated oven for 20 minutes. Remove the baking sheets and toss the vegetables using a spatula to ensure even browning.
Return the baking sheets to the oven and roast for an additional 15 minutes, or until the vegetables are tender and golden brown at the edges.
Remove from the oven and let the vegetables cool for a few minutes before transferring them to a serving platter. Garnish with extra chopped rosemary or thyme, if desired.
Serve warm as a side dish, or enjoy as a main course with quinoa or couscous for a hearty, plant-based meal.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1217 mg | 26% | |
*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.
