🍂 One-Pan Fall Veggie Bake with Maple Mustard Glaze & Crunchy Walnuts 🍁
A hearty, flavorful, and easy-to-make fall side dish!
🔥 Prep Time: 15 minutes
🔥 Cook Time: 30 minutes
🔥 Total Time: 45 minutes
🍽 Servings: 4
🥕 Ingredients
For the Vegetables
- 2 cups butternut squash, peeled & cubed 🎃
- 2 cups Brussels sprouts, halved 🥦
- 1 cup carrots, sliced 🥕
- 1 red onion, cut into wedges 🧅
- 2 tbsp olive oil 🫒
- Salt & pepper, to taste 🧂
- ½ cup walnuts, roughly chopped 🌰
For the Maple Mustard Glaze
- ¼ cup pure maple syrup 🍁
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar 🍏
- 1 tsp garlic powder 🧄
- ½ tsp smoked paprika 🌶
👩🍳 Instructions
Step 1: Prepare the Vegetables
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ In a large bowl, toss the butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper until well coated.
Step 2: Make the Maple Mustard Glaze
1️⃣ In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth.
Step 3: Assemble & Bake
1️⃣ Spread the seasoned vegetables evenly on a large baking sheet.
2️⃣ Drizzle half of the maple mustard glaze over the veggies and toss to coat.
3️⃣ Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
4️⃣ In the last 5 minutes, sprinkle the chopped walnuts over the vegetables and return to the oven to lightly toast them.
Step 4: Serve & Enjoy!
1️⃣ Remove from the oven and drizzle the remaining maple mustard glaze over the roasted veggies.
2️⃣ Serve warm and enjoy this delicious, comforting fall dish! 🍂
💡 Pro Tips for the Best Roasted Veggies
✔ For extra crispiness, roast at 425°F (220°C) instead of 400°F.
✔ Don’t overcrowd the pan—spread veggies evenly for the best caramelization.
✔ Want a protein boost? Add chickpeas or roasted tofu.
✔ Make it festive by adding dried cranberries for a sweet-tart contrast.
This dish is perfect as a side for Thanksgiving, fall dinners, or meal prep! 🍁🥦🥕 #FallFlavors #HealthyEating
