DisclaimerTerms Of UseGDPR PolicyCookie Policy

Good Soup Pot

Roasted Fall Veggies with Maple Glaze Delight

by
- 2 medium carrots, sliced into thick rounds - 1 large sweet potato, peeled and diced - 1 cup Brussels sprouts, halved - 1 red bell pepper, chopped - 1 small red onion, roughly chopped - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh thyme leaves I love the mix of colors and flavors in this dish. Using fresh veggies makes a big difference. Carrots bring sweetness, while sweet potatoes add a creamy texture. Brussels sprouts give a nice crunch. Red bell peppers add a pop of color, and red onions bring a mild bite. For the glaze, I recommend pure maple syrup. It gives the veggies a rich, sweet flavor. Olive oil helps the glaze stick and adds healthy fats. Ground cinnamon and nutmeg create a warm, cozy taste. A dash of salt and pepper enhances all the flavors. To finish, I like to sprinkle fresh thyme leaves on top. They add a lovely herbal note to the dish. This veggie medley is not just good for you; it looks amazing on the table, too! First, set your oven to 425°F (220°C). This high heat helps the veggies get nice and crispy. While it heats, take a large baking sheet and line it with parchment paper. This makes for easy cleanup and keeps the veggies from sticking. Next, measure and slice your veggies. You will need two medium carrots cut into thick rounds, one large sweet potato peeled and diced, one cup of Brussels sprouts halved, one red bell pepper chopped, and one small red onion roughly chopped. Place all these veggies in a large bowl. Mix them gently so they are well combined. Now it's time to make the sweet glaze. In a small bowl, whisk together three tablespoons of olive oil, three tablespoons of pure maple syrup, one teaspoon of ground cinnamon, and half a teaspoon of nutmeg. Add salt and pepper to taste. This glaze will give your veggies a tasty shine. Pour the glaze over the veggies and toss them well. Make sure every piece is covered with the sweet mix. Spread the coated veggies evenly across the prepared baking sheet. Make sure they lie in a single layer. This helps them roast evenly. Place the baking sheet in the oven and roast for about 25 to 30 minutes. Stir the veggies halfway through to allow them to brown nicely. When done, the veggies should be tender with a slight crisp on the edges. If you want, sprinkle fresh thyme leaves on top for a lovely finish. Roasting veggies is an art. Spread them in a single layer on the baking sheet. This allows hot air to circulate. It helps them cook evenly and get crispy. If they crowd each other, they might steam instead of roast. Oven heat can vary. Check your veggies around the 20-minute mark. If they look golden brown, they may be ready. You may need to adjust the cooking time based on your oven. Want to boost flavor? Add spices like smoked paprika or garlic powder. Fresh herbs like rosemary or sage also work well. They bring warmth and depth to your dish. These roasted veggies pair nicely with grilled chicken or pork. They also complement a savory quinoa salad. The maple glaze adds a sweet touch that balances savory main courses. Serve your roasted veggies in a large, colorful bowl. It makes the dish inviting. Drizzle any remaining glaze from the baking sheet over the top. This adds extra flavor and shine. For a beautiful finish, sprinkle fresh thyme leaves and cracked black pepper on top. This simple touch makes the dish look gourmet. {{image_2}} You can switch up the veggies in this dish. Try using butternut squash or parsnips. They add great taste and texture. For a colorful twist, add some zucchini or beets. If you have dietary needs, you can swap out the Brussels sprouts or sweet potato. Just keep the flavors in mind. If you want a different sweetener, use honey or agave syrup. They both work well. For a dairy-free option, just stick with maple syrup. If you need a low-sugar glaze, try using a sugar substitute. You can also reduce the syrup amount for a lighter touch. Want to cook faster? Use an air fryer! Set it to 400°F and cook for about 15-20 minutes. Shake the basket halfway for even cooking. If you love smoky flavors, grill the veggies instead. Just toss them in the glaze and place them on the grill. Cook until tender and enjoy that charred taste! To keep your roasted fall veggies fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge for up to four days. Make sure they cool down before sealing them. This helps avoid moisture build-up. To reheat, use the oven for the best flavor. Preheat it to 350°F (175°C). Place the veggies on a baking sheet and heat for about 10-15 minutes. This keeps them crispy. You can also use the microwave, but they may get soggy. To prevent this, cover them loosely with a paper towel. To freeze roasted veggies, let them cool completely first. Spread them in a single layer on a baking sheet. Freeze them for a few hours before transferring them to a freezer-safe bag. Remove as much air as you can. For thawing, place them in the fridge overnight. Reheat in the oven or microwave, just like before. This will keep them tasty! Roasted fall veggies stay fresh in the fridge for about 3 to 5 days. Store them in an airtight container. This helps keep them tasty and safe to eat. Yes, you can make roasted veggies ahead. Just roast them and let them cool. Then, store them in the fridge. Reheat them before serving for the best taste. Maple-glazed veggies go great with many dishes. Try them with roasted chicken or pork chops. They also taste good on a bed of quinoa or mixed greens. Absolutely! You can swap in other root veggies. Try parsnips, beets, or turnips. Each adds a unique flavor and texture to the dish. This recipe is perfect for meal prep. You can roast a big batch and store it. Add it to lunches or dinners throughout the week for quick, healthy meals. This blog post explored how to make delicious roasted fall vegetables with a tasty maple glaze. We covered essential ingredients like carrots, sweet potatoes, and spices, along with step-by-step instructions for cooking. I shared tips for perfecting the roast and ideas for variations. Finally, you learned how to store leftovers and reheat them for the best flavor. Enjoy making these roasted veggies for your next meal, and let the sweet glaze shine! Your kitchen will smell amazing, and your taste buds will thank you.

WANT TO SAVE THIS RECIPE?

Fall is the perfect time to enjoy the delicious flavors of roasted veggies. In this blog post, I’ll show you how to make Roasted Fall Veggies with Maple Glaze Delight. This recipe includes sweet carrots, hearty sweet potatoes, and crunchy Brussels sprouts, all bathed in a sweet and warm glaze. Let’s dive in and transform these simple ingredients into a mouthwatering dish that will impress your family and friends!

Ingredients

List of Vegetables

  • 2 medium carrots, sliced into thick rounds
  • 1 large sweet potato, peeled and diced
  • 1 cup Brussels sprouts, halved
  • 1 red bell pepper, chopped
  • 1 small red onion, roughly chopped

Glaze Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste

Suggested Garnishes

  • Fresh thyme leaves

I love the mix of colors and flavors in this dish. Using fresh veggies makes a big difference. Carrots bring sweetness, while sweet potatoes add a creamy texture. Brussels sprouts give a nice crunch. Red bell peppers add a pop of color, and red onions bring a mild bite.

For the glaze, I recommend pure maple syrup. It gives the veggies a rich, sweet flavor. Olive oil helps the glaze stick and adds healthy fats. Ground cinnamon and nutmeg create a warm, cozy taste. A dash of salt and pepper enhances all the flavors.

To finish, I like to sprinkle fresh thyme leaves on top. They add a lovely herbal note to the dish. This veggie medley is not just good for you; it looks amazing on the table, too!

Step-by-Step Instructions

Prepping the Oven and Baking Sheet

First, set your oven to 425°F (220°C). This high heat helps the veggies get nice and crispy. While it heats, take a large baking sheet and line it with parchment paper. This makes for easy cleanup and keeps the veggies from sticking.

Combining the Vegetables

Next, measure and slice your veggies. You will need two medium carrots cut into thick rounds, one large sweet potato peeled and diced, one cup of Brussels sprouts halved, one red bell pepper chopped, and one small red onion roughly chopped. Place all these veggies in a large bowl. Mix them gently so they are well combined.

Preparing the Maple Glaze

Now it’s time to make the sweet glaze. In a small bowl, whisk together three tablespoons of olive oil, three tablespoons of pure maple syrup, one teaspoon of ground cinnamon, and half a teaspoon of nutmeg. Add salt and pepper to taste. This glaze will give your veggies a tasty shine. Pour the glaze over the veggies and toss them well. Make sure every piece is covered with the sweet mix.

Roasting Instructions

Spread the coated veggies evenly across the prepared baking sheet. Make sure they lie in a single layer. This helps them roast evenly. Place the baking sheet in the oven and roast for about 25 to 30 minutes. Stir the veggies halfway through to allow them to brown nicely. When done, the veggies should be tender with a slight crisp on the edges. If you want, sprinkle fresh thyme leaves on top for a lovely finish.

Tips & Tricks

Perfecting the Roasting Process

Roasting veggies is an art. Spread them in a single layer on the baking sheet. This allows hot air to circulate. It helps them cook evenly and get crispy. If they crowd each other, they might steam instead of roast.

Oven heat can vary. Check your veggies around the 20-minute mark. If they look golden brown, they may be ready. You may need to adjust the cooking time based on your oven.

Enhancing Flavor

Want to boost flavor? Add spices like smoked paprika or garlic powder. Fresh herbs like rosemary or sage also work well. They bring warmth and depth to your dish.

These roasted veggies pair nicely with grilled chicken or pork. They also complement a savory quinoa salad. The maple glaze adds a sweet touch that balances savory main courses.

Presentation Tips

Serve your roasted veggies in a large, colorful bowl. It makes the dish inviting. Drizzle any remaining glaze from the baking sheet over the top. This adds extra flavor and shine.

For a beautiful finish, sprinkle fresh thyme leaves and cracked black pepper on top. This simple touch makes the dish look gourmet.

Variations

Different Vegetable Combinations

You can switch up the veggies in this dish. Try using butternut squash or parsnips. They add great taste and texture. For a colorful twist, add some zucchini or beets. If you have dietary needs, you can swap out the Brussels sprouts or sweet potato. Just keep the flavors in mind.

Maple Glaze Alternatives

If you want a different sweetener, use honey or agave syrup. They both work well. For a dairy-free option, just stick with maple syrup. If you need a low-sugar glaze, try using a sugar substitute. You can also reduce the syrup amount for a lighter touch.

Cooking Method Variations

Want to cook faster? Use an air fryer! Set it to 400°F and cook for about 15-20 minutes. Shake the basket halfway for even cooking. If you love smoky flavors, grill the veggies instead. Just toss them in the glaze and place them on the grill. Cook until tender and enjoy that charred taste!

Storage Info

Storing Leftovers

To keep your roasted fall veggies fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge for up to four days. Make sure they cool down before sealing them. This helps avoid moisture build-up.

Reheating Instructions

To reheat, use the oven for the best flavor. Preheat it to 350°F (175°C). Place the veggies on a baking sheet and heat for about 10-15 minutes. This keeps them crispy. You can also use the microwave, but they may get soggy. To prevent this, cover them loosely with a paper towel.

Freezing Tips

To freeze roasted veggies, let them cool completely first. Spread them in a single layer on a baking sheet. Freeze them for a few hours before transferring them to a freezer-safe bag. Remove as much air as you can. For thawing, place them in the fridge overnight. Reheat in the oven or microwave, just like before. This will keep them tasty!

FAQs

How long do roasted fall veggies keep in the fridge?

Roasted fall veggies stay fresh in the fridge for about 3 to 5 days. Store them in an airtight container. This helps keep them tasty and safe to eat.

Can I make roasted veggies ahead of time?

Yes, you can make roasted veggies ahead. Just roast them and let them cool. Then, store them in the fridge. Reheat them before serving for the best taste.

What other dishes pair well with maple-glazed veggies?

Maple-glazed veggies go great with many dishes. Try them with roasted chicken or pork chops. They also taste good on a bed of quinoa or mixed greens.

Can I use different types of root vegetables?

Absolutely! You can swap in other root veggies. Try parsnips, beets, or turnips. Each adds a unique flavor and texture to the dish.

Is this recipe suitable for meal prep?

This recipe is perfect for meal prep. You can roast a big batch and store it. Add it to lunches or dinners throughout the week for quick, healthy meals.

This blog post explored how to make delicious roasted fall vegetables with a tasty maple glaze. We covered essential ingredients like carrots, sweet potatoes, and spices, along with step-by-step instructions for cooking. I shared tips for perfecting the roast and ideas for variations. Finally, you learned how to store leftovers and reheat them for the best flavor. Enjoy making these roasted veggies for your next meal, and let the sweet glaze shine! Your kitchen will smell amazing, and your taste buds will thank you.

- 2 medium carrots, sliced into thick rounds - 1 large sweet potato, peeled and diced - 1 cup Brussels sprouts, halved - 1 red bell pepper, chopped - 1 small red onion, roughly chopped - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh thyme leaves I love the mix of colors and flavors in this dish. Using fresh veggies makes a big difference. Carrots bring sweetness, while sweet potatoes add a creamy texture. Brussels sprouts give a nice crunch. Red bell peppers add a pop of color, and red onions bring a mild bite. For the glaze, I recommend pure maple syrup. It gives the veggies a rich, sweet flavor. Olive oil helps the glaze stick and adds healthy fats. Ground cinnamon and nutmeg create a warm, cozy taste. A dash of salt and pepper enhances all the flavors. To finish, I like to sprinkle fresh thyme leaves on top. They add a lovely herbal note to the dish. This veggie medley is not just good for you; it looks amazing on the table, too! First, set your oven to 425°F (220°C). This high heat helps the veggies get nice and crispy. While it heats, take a large baking sheet and line it with parchment paper. This makes for easy cleanup and keeps the veggies from sticking. Next, measure and slice your veggies. You will need two medium carrots cut into thick rounds, one large sweet potato peeled and diced, one cup of Brussels sprouts halved, one red bell pepper chopped, and one small red onion roughly chopped. Place all these veggies in a large bowl. Mix them gently so they are well combined. Now it's time to make the sweet glaze. In a small bowl, whisk together three tablespoons of olive oil, three tablespoons of pure maple syrup, one teaspoon of ground cinnamon, and half a teaspoon of nutmeg. Add salt and pepper to taste. This glaze will give your veggies a tasty shine. Pour the glaze over the veggies and toss them well. Make sure every piece is covered with the sweet mix. Spread the coated veggies evenly across the prepared baking sheet. Make sure they lie in a single layer. This helps them roast evenly. Place the baking sheet in the oven and roast for about 25 to 30 minutes. Stir the veggies halfway through to allow them to brown nicely. When done, the veggies should be tender with a slight crisp on the edges. If you want, sprinkle fresh thyme leaves on top for a lovely finish. Roasting veggies is an art. Spread them in a single layer on the baking sheet. This allows hot air to circulate. It helps them cook evenly and get crispy. If they crowd each other, they might steam instead of roast. Oven heat can vary. Check your veggies around the 20-minute mark. If they look golden brown, they may be ready. You may need to adjust the cooking time based on your oven. Want to boost flavor? Add spices like smoked paprika or garlic powder. Fresh herbs like rosemary or sage also work well. They bring warmth and depth to your dish. These roasted veggies pair nicely with grilled chicken or pork. They also complement a savory quinoa salad. The maple glaze adds a sweet touch that balances savory main courses. Serve your roasted veggies in a large, colorful bowl. It makes the dish inviting. Drizzle any remaining glaze from the baking sheet over the top. This adds extra flavor and shine. For a beautiful finish, sprinkle fresh thyme leaves and cracked black pepper on top. This simple touch makes the dish look gourmet. {{image_2}} You can switch up the veggies in this dish. Try using butternut squash or parsnips. They add great taste and texture. For a colorful twist, add some zucchini or beets. If you have dietary needs, you can swap out the Brussels sprouts or sweet potato. Just keep the flavors in mind. If you want a different sweetener, use honey or agave syrup. They both work well. For a dairy-free option, just stick with maple syrup. If you need a low-sugar glaze, try using a sugar substitute. You can also reduce the syrup amount for a lighter touch. Want to cook faster? Use an air fryer! Set it to 400°F and cook for about 15-20 minutes. Shake the basket halfway for even cooking. If you love smoky flavors, grill the veggies instead. Just toss them in the glaze and place them on the grill. Cook until tender and enjoy that charred taste! To keep your roasted fall veggies fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge for up to four days. Make sure they cool down before sealing them. This helps avoid moisture build-up. To reheat, use the oven for the best flavor. Preheat it to 350°F (175°C). Place the veggies on a baking sheet and heat for about 10-15 minutes. This keeps them crispy. You can also use the microwave, but they may get soggy. To prevent this, cover them loosely with a paper towel. To freeze roasted veggies, let them cool completely first. Spread them in a single layer on a baking sheet. Freeze them for a few hours before transferring them to a freezer-safe bag. Remove as much air as you can. For thawing, place them in the fridge overnight. Reheat in the oven or microwave, just like before. This will keep them tasty! Roasted fall veggies stay fresh in the fridge for about 3 to 5 days. Store them in an airtight container. This helps keep them tasty and safe to eat. Yes, you can make roasted veggies ahead. Just roast them and let them cool. Then, store them in the fridge. Reheat them before serving for the best taste. Maple-glazed veggies go great with many dishes. Try them with roasted chicken or pork chops. They also taste good on a bed of quinoa or mixed greens. Absolutely! You can swap in other root veggies. Try parsnips, beets, or turnips. Each adds a unique flavor and texture to the dish. This recipe is perfect for meal prep. You can roast a big batch and store it. Add it to lunches or dinners throughout the week for quick, healthy meals. This blog post explored how to make delicious roasted fall vegetables with a tasty maple glaze. We covered essential ingredients like carrots, sweet potatoes, and spices, along with step-by-step instructions for cooking. I shared tips for perfecting the roast and ideas for variations. Finally, you learned how to store leftovers and reheat them for the best flavor. Enjoy making these roasted veggies for your next meal, and let the sweet glaze shine! Your kitchen will smell amazing, and your taste buds will thank you.

Roasted Fall Veggies with Maple Glaze

Delight your taste buds this fall with a delicious Maple-Glazed Autumn Veggie Medley! This easy recipe features a colorful mix of carrots, sweet potatoes, Brussels sprouts, and more, all roasted to perfection with a sweet and aromatic maple glaze. Perfect as a side dish or a hearty main, it's a wholesome treat for the season. Click through to discover the full recipe and bring this autumn flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

2 medium carrots, sliced into thick rounds

1 large sweet potato, peeled and diced

1 cup Brussels sprouts, halved

1 red bell pepper, chopped

1 small red onion, roughly chopped

3 tablespoons olive oil

3 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

Fresh thyme leaves for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.

    In a large bowl, combine the sliced carrots, diced sweet potato, halved Brussels sprouts, chopped red bell pepper, and roughly chopped red onion.

      In a small bowl, whisk together the olive oil, maple syrup, ground cinnamon, nutmeg, salt, and pepper until well combined.

        Pour the maple glaze over the vegetables and toss until generous swathes of the glaze cover all the veggies.

          Spread the coated vegetables evenly across the prepared baking sheet in a single layer, ensuring they are well spaced for even roasting.

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through to ensure they are browned and caramelized evenly. The vegetables should be tender and slightly crispy at the edges.

              Once roasted, remove from the oven and sprinkle with fresh thyme leaves if desired for an aromatic touch.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4

                  - Presentation Tips: Serve the roasted veggies in a large bowl, drizzling any remaining glaze from the baking sheet over the top. Garnish with extra thyme leaves and a sprinkle of freshly cracked black pepper for a beautiful finish.

                    WANT TO SAVE THIS RECIPE?

                    Leave a Comment

                    Recipe Rating