Description
These colorful, caramelized roasted vegetables are packed with flavor and make the perfect festive side dish for Thanksgiving, Christmas, or any holiday gathering. A mix of root vegetables, Brussels sprouts, and a touch of maple syrup makes them sweet, savory, and absolutely delicious!
Ingredients
Units
Scale
- 2 cups Brussels sprouts, halved
- 2 cups baby carrots (or sliced large carrots)
- 2 cups butternut squash, peeled and cubed
- 1 cup red onion, sliced
- 1 cup baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp maple syrup (or honey)
- 1 tsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp cinnamon (optional, for warmth)
- 1/2 cup pomegranate arils (for garnish)
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions
- Preheat oven – Set to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare vegetables – Wash, peel, and chop all vegetables into bite-sized pieces.
- Season – In a large bowl, toss vegetables with olive oil, maple syrup, balsamic vinegar, garlic, salt, pepper, thyme, rosemary, and cinnamon.
- Roast – Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.
- Garnish – Sprinkle with pomegranate arils, nuts, and cheese (if using). Serve warm and enjoy!
Notes
- Swap butternut squash for sweet potatoes if preferred.
- For a smoky flavor, add ½ teaspoon smoked paprika.
- Make it vegan by skipping the cheese or using a dairy-free alternative.
Nutrition
- Calories: 180
- Sugar: 9g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg