Here’s a delicious, fall-inspired Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato recipe—sweet, savory, and perfectly roasted 🍂🥕
🍠 Caramelized Fall Vegetables
🧾 Ingredients
- 1 cup butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup Brussels sprouts, halved
- 1 cup sweet potato, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp maple syrup or honey
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- Optional: ½ tsp smoked paprika or cinnamon for extra warmth
- Fresh parsley or thyme for garnish
🔥 Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F)
- Line a baking sheet with parchment paper
2. Prepare vegetables
- Cut all vegetables into roughly equal-sized pieces for even cooking
- Toss in a large bowl with olive oil, maple syrup, salt, pepper, garlic, and optional spices
3. Roast
- Spread vegetables in a single layer on the baking sheet
- Roast for 25–35 minutes, flipping halfway through
- Cook until vegetables are tender and caramelized at the edges
4. Serve
- Transfer to a serving dish
- Garnish with fresh parsley or thyme
- Serve warm as a side dish with roasted meats, grains, or enjoy on their own
😋 Tips
- Don’t overcrowd the pan—vegetables need space to caramelize
- Maple syrup adds sweetness but can be swapped for honey or brown sugar
- For extra crunch, broil for 2–3 minutes at the end
If you want, I can give a sheet-pan one-step version where you toss everything together with seasonings and roast in under 30 minutes—super easy for weeknights. Do you want me to do that?
