Honey Maple Roasted Autumn Vegetables

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Honey Maple Roasted Autumn Vegetables

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 1 lb (450 g) Brussels sprouts, halved
  • 3 large carrots, peeled and sliced into sticks
  • 2 medium parsnips, peeled and cubed
  • 1/2 cup dried cranberries
  • 1/2 cup pecans or walnuts, coarsely chopped
  • 3 tbsp olive oil
  • 2 tbsp maple syrup or honey
  • 1 tbsp fresh rosemary, finely chopped (plus extra sprigs for garnish)
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions

  1. Preheat Oven: Set your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
  2. Season Vegetables: Combine the butternut squash, Brussels sprouts, carrots, and parsnips in a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with chopped rosemary, garlic powder, dried thyme, salt, and black pepper. Toss until evenly coated.
  3. Initial Roast: Arrange the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes until they begin to soften and brown around the edges.
  4. Add Nuts & Cranberries: Remove the baking sheet from the oven. Scatter the dried cranberries and chopped pecans evenly over the roasted vegetables and mix gently.
  5. Final Roast: Return the tray to the oven and roast for an additional 10 minutes, until the vegetables are fully tender, caramelized, and the nuts are lightly toasted. Serve warm.