Autumn Glow Vegetable Bake with Maple Cranberry Glaze 🍁

 

Ingredients:  

- 4 cups butternut squash, cubed  

- 2 cups carrots, sliced  

- 2 cups Brussels sprouts, halved  

- 1 medium onion, sliced  

- 1/4 cup maple syrup  

- 1/2 cup fresh cranberries  

- 2 tablespoons olive oil  

- 1 teaspoon dried thyme  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

Directions:  

1. Preheat your oven to 400°F (200°C). Line a large

baking sheet with parchment paper.  

2. In a large bowl, combine the butternut squash, carrots,

Brussels sprouts, and onion. Drizzle with olive oil, and

season with thyme, salt, and pepper. Toss until evenly

coated.  

3. Spread the vegetables evenly on the prepared baking

sheet. Roast in the preheated oven for 20 minutes.  

4. While the vegetables are roasting, prepare the glaze by

combining maple syrup and fresh cranberries in a small

saucepan. Heat over medium heat for 5 minutes, stirring

occasionally, until the cranberries soften and the mixture

thickens slightly.  

5. Remove the vegetables from the oven and drizzle the

glaze over them. Stir to coat evenly, then return to the

oven for an additional 10-15 minutes, or until the

vegetables are tender and caramelized.  

6. Remove from the oven and let cool for 5 minutes

before serving.  

Prep Time: 15 minutes | Baking Time: 30 minutes | Total

Time: 45 minutes  

Kcal: 220 kcal per serving | Servings: 6  

Tips:  

- For a sweeter variation, add chopped apples or pears to

the vegetable mix before roasting.  

- Substitute maple syrup with honey for a different flavor

profile, or use dried cranberries if fresh ones are

unavailable.  

- Serve with a sprinkle of crumbled feta or goat cheese

for added creaminess and a savory contrast.