I know, I know – roasted vegetables are usually the least sexy side dish on the table. But hear me out – these are SO good that I guarantee you (and your guests) will be reaching for seconds. Fall vegetables are roasted to perfect, topped with a sweet and spicy maple glaze that you’re going to want to eat with a spoon. Whether it’s Thanksgiving or just dinner on a weeknight, these Spicy Maple Roasted Vegetables need to be on your table.
Making Spicy Maple Roasted Vegetables
This is the best kind of recipe, in my opinion – just mix, bake, and enjoy. There’s not a lot of ‘active cooking’ involved, making it perfect for weeknight dinner or a busy day spent prepping for Thanksgiving. The roast itself combines Brussels sprouts, butternut squash, fresh cranberries, and apples. It’s a sweet and salty combo, which you’ll season with some herbs and spices and roast until everything is nice and tender.
The spicy maple glaze, which is knock-your-socks-off good, is made with:
- Maple syrup (any kind should work, and you can substitute honey in a pinch but it will have a different flavor profile)
- Balsamic vinegar
- Hot sauce (I used Frank’s original red hot)
- Red pepper flakes
You’ll mix everything in a bowl, transfer to a small pot, and cook over medium heat for a few minutes, just to thicken it a bit. This will help it stick to the veggies, making everything sticky, sweet, delicious. Once your vegetables are roasted, toss in the glaze and serve warm.
Serving and Storage
I like to store the leftover vegetables and glaze separately. Store leftovers in an airtight container in the fridge, and when it’s time to reheat, you can microwave, bake, or air fry the vegetables to get them nice and warm again. I prefer air frying because it gives a nice crisp. Then just toss in the remaining glaze and serve.
I love this paired with a protein on the side or mixed in. Sometimes I mix in ground lean turkey to make an easy, delicious dinner hash. You could also top it with a runny egg for a delicious brunch!
Spicy Maple Roasted Vegetables
- Roasting Pan
- Small Saucepan
- 4 cups brussels sprouts cut in half
- 4 cups butternut squash peeled, cubed
- 1.5 cups cranberries fresh
- 2 cups apple roughly 2 apples, peeled and cut
- 1 tbsp olive oil
- 1 tsp fresh rosemary
- salt, pepper to season
- 5 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp hot sauce
- 1/2 tsp red pepper flakes
- Preheat oven to 375F.
- Clean and cut vegetables. Combine brussels sprouts, butternut squash, and cranberries. Toss with olive oil and spices. Reserve apples.
- Roast vegetables for 25 minutes. Remove, toss, and add apple chunks, mixing together. Roast for another 15 minutes.
- Combine all glaze ingredients in a small saucepan and stir over medium heat for ~5 minutes, until thickened. Remove from heat and set aside.
- Toss cooked vegetables in spicy maple glaze and serve warm. Enjoy!