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- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes - 2 cups Brussels sprouts, trimmed and halved lengthwise - 2 large carrots, sliced into thin rounds (about 1/4 inch thick) - 1 medium red onion, cut into wedges - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped for garnish These ingredients combine to create a colorful and tasty dish. The butternut squash adds a sweet and nutty flavor. Brussels sprouts bring a nice crunch and a bit of bitterness. Carrots add a natural sweetness. Red onion gives a touch of sharpness, while cherry tomatoes burst with juiciness. The balsamic vinegar is key for a tangy kick. Extra virgin olive oil ensures the veggies roast nicely. Pure maple syrup sweetens the mix and balances the flavors. Dried thyme adds an earthy note, and garlic powder gives warmth. Salt and pepper enhance every bite. Finally, fresh parsley brightens the dish and makes it look inviting. When you gather these ingredients, think about how they will come together in the oven. Each one plays a role in making this dish a fall favorite. Whether you are hosting a dinner or just cooking for yourself, these ingredients will shine. 1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. 2. Get your veggies ready. Cut the butternut squash into 1-inch cubes. Trim and halve the Brussels sprouts. Slice the carrots into thin rounds. Cut the red onion into wedges. Halve the cherry tomatoes. 3. In a separate bowl, whisk together 1/4 cup balsamic vinegar, 3 tablespoons extra virgin olive oil, 2 tablespoons pure maple syrup, 1 teaspoon dried thyme, 1 teaspoon garlic powder, and a sprinkle of salt and pepper. 4. Drizzle the balsamic dressing over the veggies. Toss gently to coat each piece well. 5. Spread the veggies in a single layer on the lined baking sheet. This helps them roast evenly. 1. Place the baking sheet in the preheated oven. Roast the veggies for 25-30 minutes. 2. Halfway through, toss the veggies with a spatula to promote even browning. 3. When they are tender and caramelized, remove the sheet from the oven. 1. Let the veggies cool for a few minutes. This enhances the flavors. 2. Just before serving, sprinkle with finely chopped fresh parsley for color. 3. Serve the roasted veggies in a large, shallow bowl. A light drizzle of balsamic glaze on top looks great. Even spreading of the veggies is key. When you place the vegetables on the baking sheet, make sure they lie flat. This helps them roast well. If they sit on top of each other, they will steam instead of roast. Toss the veggies halfway through cooking. This step promotes even browning. Use a spatula to turn them gently. This keeps them intact while helping them cook evenly. You can change the herbs and spices to fit your taste. Try rosemary or oregano instead of thyme. Each herb gives the dish a different flavor. Adding balsamic glaze at the end boosts the taste. It adds a sweet, tangy finish. Just drizzle it over the veggies before serving for a nice touch. I recommend using a heavy-duty baking sheet. A thicker sheet helps distribute heat evenly. This prevents burning and ensures even cooking. Line your baking sheet with parchment paper. It makes cleanup simple and helps the veggies not stick. You can enjoy this dish without worrying about a messy kitchen! {{image_4}} You can switch up the veggies to keep things fresh. Try adding sweet potatoes, parsnips, or cauliflower. These veggies roast well and add different tastes. You can also use seasonal greens like kale or spinach. They bring a nice touch to your dish. Using root vegetables adds a hearty feel. They are rich and sweet. Carrots work great, but you can also try beets or turnips. These veggies pair well with balsamic flavors. Each swap changes the dish just enough to keep it exciting. This recipe can fit many diets. For a vegan option, skip the maple syrup and use agave instead. You can also use coconut aminos for a soy-free option. To make it gluten-free, ensure your balsamic vinegar is certified gluten-free. If you want a low-carb dish, cut out the carrots and use zucchini instead. To add more sweetness, increase the maple syrup or add a touch of honey. For a spicy kick, mix in some red pepper flakes. These changes help meet different needs while keeping it tasty. You can also cook these veggies in an air fryer. Set the temperature to 375°F (190°C) and cook for about 15-20 minutes. Shake the basket halfway through to ensure even cooking. If you prefer grilling, toss the veggies in a grill basket. Cook them over medium heat for about 10-15 minutes. Stir often to avoid burning. For stovetop cooking, sauté the veggies in a large pan. Use a bit of olive oil. Cook on medium heat until they are tender, about 15 minutes. This method gives a nice caramelization. Each method brings out different flavors and textures in your dish. Let your veggies cool to room temp first. This helps keep them fresh. After cooling, place the veggies in airtight containers. This choice keeps moisture out and flavors in. You can also use freezer bags. They save space and make it easy to grab portions. For the best taste, reheat in the oven. Set it to 350°F (175°C) for about 10-15 minutes. This keeps the veggies crispy. You can also use the microwave. If you do, check every 30 seconds to avoid sogginess. Adding a splash of water helps keep the veggies moist. To freeze, prepare your veggies first. Cut and roast them as you normally would. Let them cool completely before freezing. Use airtight containers or freezer bags. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven to restore the texture. To cut butternut squash, start by peeling it. Use a sharp vegetable peeler. Cut off the ends. Then, slice the squash in half lengthwise. Scoop out the seeds with a spoon. Cut each half into 1-inch thick slices. Finally, cube the slices into 1-inch pieces. This method ensures even cooking and great texture. Yes, you can use other vinegars! Each type brings a unique taste. Apple cider vinegar adds a fruity twist. Red wine vinegar gives a deeper flavor. White wine vinegar is lighter and zestier. Experiment with these options to find your favorite. Just remember, the flavor will change slightly. Roasted veggies can last in the fridge for 3 to 5 days. Store them in an airtight container. If you plan to freeze them, they can last for up to 3 months. Just cool them completely before freezing. This helps keep their taste and texture. Absolutely! Adding proteins makes this dish more filling. Grilled chicken or turkey pairs well with roasted veggies. For a plant-based option, try chickpeas or tofu. You can also sprinkle some nuts for added crunch. This way, you can enjoy a balanced meal. This post covers how to make a delicious roasted vegetable dish using simple ingredients. You learned about the best veggies to use, how to prepare them, and tips for cooking. I shared variations to adapt the recipe for different diets and cooking methods. Remember, you can easily store leftovers and reheat them well. Enjoy experimenting with flavors and textures in your meals. Roasted veggies are both tasty and healthy, making them a great addition to any dish.

Balsamic Roasted Fall Veggies Sheet-Pan

Discover the deliciousness of Balsamic Roasted Fall Veggies! This easy sheet-pan recipe combines butternut squash, Brussels sprouts, carrots, and more, all roasted to perfection with a sweet balsamic glaze. Ideal for fall meals or as a vibrant side dish, it’s packed with flavor and nutrition. Click through for the full recipe and elevate your dining this season! #FallRecipes #SheetPanDinner #HealthyEating #VegetableRecipes
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Ingredients
  

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

2 cups Brussels sprouts, trimmed and halved lengthwise

2 large carrots, sliced into thin rounds (about 1/4 inch thick)

1 medium red onion, cut into wedges

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). To facilitate easy cleanup, line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the prepared butternut squash cubes, halved Brussels sprouts, sliced carrots, onion wedges, and cherry tomatoes. Ensure they are evenly distributed for optimal roasting.

      In a separate small bowl, whisk together the balsamic vinegar, extra virgin olive oil, maple syrup, dried thyme, garlic powder, and a generous sprinkle of salt and pepper until the mixture is well blended.

        Drizzle the balsamic mixture over the assorted vegetables in the mixing bowl. Toss everything together gently yet thoroughly, ensuring every piece is evenly coated in the flavorful dressing.

          Transfer the coated vegetable mixture onto the lined baking sheet, spreading it out into a single, even layer. This will help them roast evenly and caramelize beautifully.

            Place the baking sheet in the preheated oven and roast the veggies for 25-30 minutes. Halfway through the cooking time, use a spatula to toss the vegetables to promote even browning and cooking.

              After 25-30 minutes, the vegetables should be tender and slightly caramelized. Remove the baking sheet from the oven and allow it to cool for a few minutes before serving.

                Just before serving, sprinkle with finely chopped fresh parsley to add a pop of color and freshness.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the roasted veggies in a large, shallow bowl, allowing the vibrant colors to show through. You can further enhance the dish by adding a light drizzle of balsamic glaze over the top for an extra visual appeal.