Irresistible Roasted Fall Vegetables With Maple Magic
A flavor-packed fall side dish featuring roasted acorn squash and Brussels sprouts with a touch of maple sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium acorn squash, sliced into half-moons (seeds removed)
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt & pepper to taste
- ½ cup pecan halves (optional: candied for extra crunch)
- Optional: balsamic glaze for drizzling
Instructions
- Prep the Veggies: Toss squash and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper.
- Add Maple Sweetness: Drizzle maple syrup over the veggies before roasting.
- Roast ‘Til Golden: Spread veggies on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, flipping halfway.
- Toss in Pecans: Add pecans in the last 5 minutes of roasting.
- Finish with Flair: Drizzle with balsamic glaze or a sprinkle of sea salt before serving.
Notes
- For extra crunch, use candied pecans.
- Adjust roasting time based on your preferred level of crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg