Caramelized Fall Veggie Bake

• total time: 31 minutes

Ingredients

2 medium sweet potatoes, peeled & cubed

3 large carrots, sliced

2 cups Brussels sprouts, halved

1 small red onion, cut into wedges

2 tbsp extra-virgin olive oil

1½ tbsp pure maple syrup

1 tsp dried thyme

½ tsp ground cinnamon

½ tsp smoked paprika

¼ tsp garlic powder

Salt & black pepper, to taste

¼ cup chopped pecans

2 tbsp dried cranberries

2 tbsp fresh parsley, chopped

MAPLE HERB GLAZE

1 tbsp extra-virgin olive oil

1 tbsp pure maple syrup

1 tbsp apple cider vinegar

½ tsp Dijon mustard

Pinch of cinnamon

Salt & black pepper, to taste

HOW TO MAKE IT

Directions

Preheat oven to 425°F and line a large baking sheet with parchment paper.

Add sweet potatoes, carrots, Brussels sprouts, and red onion to the baking sheet.

Drizzle with olive oil and season with thyme, cinnamon, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.

Spread the vegetables into a single layer, leaving a little space between them for better caramelization.

Roast for 25–30 minutes, tossing halfway through, until tender and golden around the edges.

Whisk together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, cinnamon, salt, and pepper.

Drizzle the maple herb glaze over the roasted vegetables and toss gently.

Sprinkle with chopped pecans and dried cranberries.

Return to the oven for 3–5 minutes, then garnish with fresh parsley and serve warm! 🍁✨

SAVE this cozy, caramelized & colorful fall veggie bake for your next holiday dinner!

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