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Roasting vegetables is a cooking technique that enhances their natural sweetness and flavors. For the Maple Roasted Fall Vegetable Medley, achieving the perfect roast involves a careful balance of temperature and timing. Preheat your oven to 425°F (220°C), which is ideal for caramelizing the sugars in the vegetables while allowing them to become tender without drying out.

Maple Roasted Fall Vegetable Medley

Embrace the flavors of fall with this Maple Roasted Fall Vegetable Medley, a heartwarming dish perfect for chilly evenings and festive gatherings. Featuring a delightful mix of seasonal root vegetables like butternut squash, carrots, parsnips, and Brussels sprouts, each bite showcases a sweet and savory profile enhanced by pure maple syrup. This easy recipe not only celebrates autumn’s bounty but also packs a nutritional punch, making it a nourishing addition to your meals.
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

3 medium carrots, sliced into 1/4-inch rounds

2 large parsnips, peeled and chopped into 1-inch pieces

1 medium red onion, cut into wedges

1 cup Brussels sprouts, trimmed and halved

3 tablespoons extra virgin olive oil

1/4 cup pure maple syrup

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleanup and prevent sticking.

    Prepare the Vegetables: In a spacious mixing bowl, combine the cubed butternut squash, sliced carrots, chopped parsnips, red onion wedges, and halved Brussels sprouts. Ensure the vegetables are uniform in size for even cooking.

      Season the Vegetables: Drizzle the olive oil and maple syrup over the vegetable mixture. Sprinkle in the dried thyme, ground cinnamon, and a generous pinch of salt and black pepper. Use your hands or a large spatula to toss everything gently but thoroughly so that the vegetables are evenly coated in the seasonings.

        Spread on Baking Sheet: Carefully transfer the seasoned vegetable mixture onto the prepared baking sheet, spreading them out into a single layer. This will promote optimal caramelization and roasting.

          Roast: Place the baking sheet in the oven and roast for 25 to 30 minutes. Halfway through the baking time, use a spatula to stir the vegetables, ensuring they roast uniformly and develop a nice golden brown color.

            Check for Doneness: After 25-30 minutes, the vegetables should be tender when pierced with a fork and have an appealing caramelized hue. If they require additional tenderness, return them to the oven and roast for another 5-10 minutes.

              Garnish and Serve: Once the vegetables are perfectly roasted, remove them from the oven. Allow them to cool slightly before garnishing with freshly chopped parsley. Serve warm as a delightful side dish.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  Presentation Tips: For an attractive presentation, serve the roasted vegetables in a rustic serving bowl, and sprinkle with extra parsley on top. Pair it with toasted walnuts or pecans for added crunch and flavor.