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Easy Roasted Fall Vegetables with Balsamic Glaze

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Perfectly caramelized butternut squash, Brussels sprouts, and other fall vegetables tossed in a tangy-sweet balsamic glaze. Ready in 40 minutes, this simple yet impressive side dish is ideal for weeknights or holiday feasts.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 red onion, cut into wedges
  • 3 carrots, peeled and cut into 1-inch chunks
  • 1/2 cup balsamic vinegar
  • 2 tablespoons maple syrup or honey
  • 3 tablespoons extra virgin olive oil
  • 4–5 garlic cloves, smashed
  • 4–5 fresh thyme sprigs (or 1 teaspoon dried thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: red pepper flakes to taste
  • Optional: fresh parsley or rosemary for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Peel and cube butternut squash into 1-inch pieces. Trim and halve Brussels sprouts. Peel and cut carrots into 1-inch chunks. Cut red onion into 1-inch wedges. Smash garlic cloves.
  3. In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat, then reduce heat to low and let bubble gently for 8-10 minutes until thickened and coats the back of a spoon. Set aside.
  4. In a large mixing bowl, combine squash, Brussels sprouts, carrots, onion wedges, and garlic. Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss until evenly coated.
  5. Spread vegetables in a single layer on the prepared baking sheet, ensuring they are not overlapping. Place cut sides of Brussels sprouts facing down.
  6. Roast for 15 minutes. Remove from oven, flip vegetables with a spatula, and return to oven. Roast for another 10-15 minutes until tender and golden-brown with crispy edges.
  7. Transfer roasted vegetables to a serving platter. Drizzle with balsamic glaze (start with half and add more to taste). Toss gently to coat. Garnish with fresh herbs if desired. Serve immediately.

Notes

For extra crispiness, switch oven to broil for the last 2-3 minutes. Add glaze after roasting to prevent burning. Vegetables can be prepped up to 24 hours ahead. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: roasted fall vegetables, balsamic glaze, butternut squash, Brussels sprouts, easy side dish, holiday vegetables, vegan, gluten-free

Find it online: https://livelybite.com/easy-roasted-fall-vegetables-with-balsamic-glaze-40-min/