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Maple Balsamic Roasted Vegetables

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Ingredients

Scale

For the marinade:

  • ¼ cup olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic glaze
  • ¼ teaspoon black pepper

For the roasted veggies:

  • 3 cups halved Brussels sprouts (~12 ounces)
  • 3 cups cubed butternut squash
  • 2 cups cut carrots
  • 1 large apple, cut into chunks
  • Generous pinch kosher salt
  • 3 sprigs thyme + more to leave on the baking sheet

Instructions

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl whisk together the olive oil, maple syrup, balsamic glaze, and black pepper until combined to form the “marinade.” Set aside.
  3. Add the vegetables to the prepared baking sheet. Drizzle with the marinade. Toss right on the baking sheet so all of the vegetables are evenly coated. Add the apples, then sprinkle with salt and thyme on top. Be sure not to overcrowd the baking sheet.
  4. Roast the vegetables for 30 minutes, then remove from the oven to toss. Return back to the oven for an additional 10-15 minutes, until browned and soft to fork.

Find it online: https://chelseyamernutrition.com/maple-balsamic-roasted-vegetables/