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Maple Balsamic Roasted Fall Vegetables

Maple balsamic roasted vegetables bring butternut squash, Brussels sprouts, carrots, and red onion together on sheet pans. A glossy maple balsamic glaze coats the tender, browned vegetables for a flavorful fall side dish.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the vegetables
  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 1 lb Brussels sprouts trimmed and halved
  • 1 lb carrots cut diagonally into 1/2-inch pieces
  • 1 red onion medium, cut into 1-inch wedges
  • 0.25 cup olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the maple balsamic glaze
  • 3 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Prepare the vegetables
  1. Heat the oven to 425°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Divide the squash, Brussels sprouts, carrots, and onion between the baking sheets.
  4. Toss the vegetables with the olive oil, salt, and pepper.
  5. Spread the vegetables in a single layer.
Make the glaze
  1. Whisk the balsamic vinegar and maple syrup together in a small bowl.
Roast and finish
  1. Roast the vegetables for 15 minutes.
  2. Rotate the pans between oven racks.
  3. Stir the vegetables.
  4. Roast for 10 minutes more.
  5. Drizzle the glaze over the vegetables and toss to coat.
  6. Return the vegetables to the oven for 5–8 minutes, until the vegetables are tender and browned and the glaze is glossy.

Notes

For the best browning, spread the vegetables in a single layer on the baking sheets. Store leftovers in the refrigerator for up to 4 days; freezing is not recommended because the vegetables may soften. Avocado oil can replace the olive oil.