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spicy maple roasted vegetables

Spicy Maple Roasted Vegetables

Jacklin Altman
This may be the perfect Fall side dish - sweet, spicy, and big on Autumnal flavor. The most delicious way to get your serving of veggies!
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 8
Calories 127 kcal

Equipment

  • Roasting Pan
  • Oven
  • Small Saucepan

Ingredients
  

  • 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
Spicy Maple Glaze
  • 5 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tbsp hot sauce
  • 1/2 tsp red pepper flakes

Instructions
 

Vegetables
  • 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.
Spicy Maple Glaze
  • 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!

Notes

Click here to calculate Personal Points in the WW app (will automatically adjust based on your plan).

Nutrition

Calories: 127kcalCarbohydrates: 28gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 104mgPotassium: 505mgFiber: 5gSugar: 14gVitamin A: 7844IUVitamin C: 58mgCalcium: 70mgIron: 1mg
Keyword vegetarian, vegan, apple, brussels sprouts, vegetables, side dish, my ww, WW, gluten free, dairy free, thanksgiving, fall, butternut squash
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