Description
Deliciously roasted seasonal vegetables with a hint of maple syrup.
Ingredients
Scale
- 1 cup Brussels sprouts, halved
- 1 cup carrots, chopped
- 1 cup parsnips, chopped
- 1 cup butternut squash, cubed
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Chop all vegetables into 1-inch pieces. Halve the Brussels sprouts.
- In a large mixing bowl, toss the vegetables with olive oil, maple syrup, salt, pepper, and fresh herbs.
- Spread the veggies in a single layer on the baking sheet. Avoid overcrowding.
- Roast for 25 minutes. Flip the vegetables with a spatula.
- Return to the oven and roast an additional 15–20 minutes until golden and caramelized.
- Remove from the oven, transfer to a serving platter, and garnish with extra herbs or a drizzle of maple syrup.
Notes
- Feel free to substitute any of the vegetables with your favorites.
- Great as a side dish for any main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg