Maple Roasted Fall Vegetables

Fall Roasted Vegetables

Maple roasted Brussels sprouts and butternut squash with crushed pecans and dried cranberries. A perfect appetizer or side for holiday or fall dinners.

Yields: 5 servings


  • 1lb. Brussels sprouts, trimmed and halved (about 4 cups)
  • 3 cups pre-cut cubbed butternut squash (about at 12 oz bag)
  • 2 large carrots, peeled and sliced into 1/2” pieces
  • 3 Tbls extra-virgin olive oil
  • 2 tbls, Apple Cider Vinegar
  • 2 tbls. Pure Maple Syrup
  • 1 tsp. dried rosemary leaves
  • 1 tsp. dried thyme leaves
  • 1/2 c. toasted pecans or shelled pistachios
  • 1/2 c. dried cranberries


  1. Preheat oven to 400 degrees F.
  2. Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with apple cider vinegar, maple syrup, rosemary, thyme. Season with salt and pepper.
  3. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.
  4. Before serving, toss roasted vegetables with pecan and cranberries.