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As the leaves transform into vibrant hues of gold and crimson, autumn presents a unique opportunity to embrace the seasonal bounty that nature offers. This time of year, farmers' markets brim with a colorful array of root vegetables and hearty squashes, making it the perfect moment to explore the joys of seasonal cooking. Incorporating fresh vegetables into daily meals not only enhances flavor profiles but also promotes health and well-being.

Maple Glazed Roasted Autumn Veggies

Embrace the flavors of fall with Maple Glazed Roasted Autumn Veggies, a delicious dish that showcases a vibrant mix of seasonal vegetables like butternut squash, Brussels sprouts, carrots, and red onion all glazed in sweet maple syrup. This recipe not only enhances the visual appeal of your table but also offers numerous health benefits. Perfect as a side for holiday feasts or cozy dinners, it's easy to prepare and a wonderful way to celebrate autumn's bounty. Enjoy the nourishing goodness and delightful flavors!
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Ingredients
  

2 cups butternut squash, peeled and cubed

2 cups Brussels sprouts, halved

1 cup carrots, sliced

1 small red onion, cut into wedges

3 tablespoons olive oil

1/4 cup pure maple syrup

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1/4 cup pecans, chopped (optional)

1/4 cup dried cranberries (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

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

      Make the Glaze: In a separate small bowl, whisk together the olive oil, maple syrup, cinnamon, salt, black pepper, and rosemary until well combined.

        Combine: Pour the maple glaze over the mixed veggies and toss until they are evenly coated.

          Arrange on Baking Sheet: Spread the glazed veggies out in a single layer on a large baking sheet lined with parchment paper for easier cleanup.

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

              Add Crunch: If using, sprinkle chopped pecans and dried cranberries over the veggies during the last 5 minutes of roasting.

                Serve: Remove from the oven and let cool slightly before serving. These roasted veggies are perfect as a side dish for any autumn meal!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings