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Perfect Foolproof Fall Roasted Vegetables That Caramelize Beautifully on Two Sheet Pans (50 Min)

Butternut squash, Brussels sprouts, carrots, and red onion roasted until caramelized with thyme, rosemary, and a touch of maple, ready in about 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • For the Vegetables
  • 1 | lb | butternut squash peeled and cut into 1-inch cubes |
  • 1 | lb | Brussels sprouts trimmed and halved |
  • 1 | lb | carrots peeled and cut into 1-inch pieces |
  • 1 | medium | red onion cut into wedges |
  • 1/4 | cup | olive oil |
  • 1 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 1 | tbsp | fresh thyme leaves | or 1 tsp dried
  • 1 | tbsp | chopped fresh rosemary | or 1 tsp dried
  • 4 | cloves | garlic smashed |
  • For Finishing
  • 1 | tbsp | pure maple syrup | optional
  • 1 | tbsp | apple cider vinegar or lemon juice |
  • 2 | tbsp | fresh parsley chopped |
  • | | pomegranate seeds | optional

Equipment

  • 2| | Large rimmed baking sheets | Prevents crowding so vegetables brown
  • 1 Parchment paper For easy cleanup

Method
 

  1. Seasoning the Vegetables
  2. Toss vegetables with oil, salt, pepper, thyme, and rosemary.
  3. Spread in a single layer on two parchment-lined sheet pans, Brussels sprouts cut side down.
  4. Roasting 3. Roast at 425°F (220°C) for 20 minutes. 4. Flip the vegetables, add the smashed garlic, and drizzle with maple syrup. 5. Roast 10 to 15 minutes more, switching pan positions, until deeply golden and a fork slides easily into the squash and carrots.
  5. Finishing 6. Toss with vinegar or lemon juice. 7. Top with parsley and pomegranate seeds.
  6. Serving 8. Serve warm.
  7. Nutrition (per serving): Calories: 190 | Protein: 4 g | Carbohydrates: 24 g | Fat: 9 g | Fiber: 6 g | Sugar: 11 g | Sodium: 450 mg
    8. Don't stir the vegetables more than once; contact with the hot pan is what creates the caramelized edges.

Notes

Naturally vegan and gluten-free as written. Refrigerate up to 4 days; re-crisp in a 425°F oven. Not recommended for freezing.