Roasted Autumn Vegetables with Balsamic Glaze

Perfectly caramelized fall vegetables with a tangy-sweet balsamic glaze that transforms simple produce into a show-stopping side dish for weeknights or holidays.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 portions

Course: Side Dish

Cuisine: American

Calories: 145

Ingredients Equipment Method Notes

Ingredients

2 cups butternut squash peeled and diced into 3/4-inch cubes
2 cups Brussels sprouts trimmed and halved
1 large sweet potato cut into 3/4-inch cubes
2 medium carrots sliced into 1/2-inch coins
1 small red onion cut into 8 wedges
2 tablespoons extra-virgin olive oil for vegetables
1.5 teaspoons kosher salt plus more to taste
0.5 teaspoon black pepper freshly ground
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary chopped
3 cloves garlic minced
3 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 pinch red pepper flakes optional
1 tablespoon extra-virgin olive oil for glaze
chopped parsley optional, for serving
flaky salt optional, for serving
toasted walnuts or pepitas optional, for serving

Equipment

Rimmed baking sheet
Large mixing bowl
small saucepan
Kitchen towel

Method

Place a large rimmed baking sheet on the middle rack and preheat oven to 425°F (220°C). A hot pan jump-starts caramelization.
Cut all vegetables into similar-sized pieces (1/2 to 3/4 inch). Pat vegetables dry with a towel to remove surface moisture.
In a large bowl, toss vegetables with 2 tablespoons olive oil, salt, pepper, thyme, rosemary, and garlic until evenly coated.
Carefully pull the hot sheet pan from the oven. Spread vegetables in a single layer without crowding. Roast 20 minutes undisturbed.
Toss vegetables once, then roast 10 to 15 minutes more until tender with browned edges.
While veggies roast, simmer balsamic vinegar, maple syrup, Dijon, red pepper flakes, and remaining 1 tablespoon olive oil in a small saucepan over medium heat for 2 to 3 minutes until slightly syrupy. Remove from heat.
Drizzle the glaze over the hot vegetables and toss on the pan. Return to the oven for 3 to 5 minutes to set the glaze.
Sprinkle with flaky salt, parsley, and nuts if using. Taste and adjust salt or acidity. Serve warm.

Notes

Tips: Preheat the pan for crisp edges, avoid overcrowding (use two pans if needed), cut vegetables uniformly, and dry them well before seasoning. Add the glaze at the end to prevent burning. Storage: Refrigerate up to 4 days. Reheat on a sheet pan at 400°F for 8-12 minutes. Freeze up to 2 months; reheat from frozen at 425°F, then add fresh glaze. Variations: Try parsnips or beets, add spices like smoked paprika, toss in chickpeas during the last 15 minutes, or finish with goat cheese.