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–+ servings

Autumn Harvest Sheet Pan Veggies With Maple Glaze

Experience the flavors of fall with our Autumn Harvest Sheet Pan Veggies drizzled in maple glaze. A perfect side dish for any meal!
Servings 4
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes

Equipment

  • Sheet Pan
  • Parchment paper
  • Mixing Bowl
  • Measuring spoons
  • Knife and cutting board
  • Oven

Ingredients

  • 2 sweet potatoes (medium, peeled and diced)
  • 2 cups Brussels sprouts (halved)
  • 2 carrots (large, sliced)
  • 1 red onion (large, cut into wedges)
  • 3 tbsp olive oil
  • 3 tbsp maple syrup (pure)
  • 1 tbsp thyme (dried)
  • 1 tsp cinnamon
  • salt and pepper (to taste)
  • parsley (fresh, chopped, for garnish)

Instructions

  • Preheat Oven to 425°F
    Start by preheating your oven to 425°F (220°C). This high oven temperature is vital for achieving that perfect balance of caramelization and tenderness in your autumn vegetables.
    While your oven heats up, let's talk about some baking tips to guarantee your sheet pan veggies turn out perfectly.
    First, don't rush the preheating process. Give your oven ample time to reach the desired temperature. This patience will pay off in evenly cooked veggies with crisp edges.
    Have you ever wondered why some recipes call for such high heat? It's all about creating that delicious Maillard reaction, which gives roasted vegetables their irresistible flavor.
  • Prepare Vegetables and Seasonings
    The next essential step in creating your Autumn Harvest Sheet Pan Veggies is preparing the vegetables and seasonings. This stage is vital for guaranteeing your dish turns out flavorful and visually appealing.
    Start by gathering your sweet potatoes, Brussels sprouts, carrots, and red onion. Have you ever wondered why proper vegetable preparation makes such a difference? It's all about maximizing flavor and texture!
    Peel and dice the sweet potatoes into bite-sized chunks, halve the Brussels sprouts, slice the carrots, and cut the onion into wedges. Remember, uniformity is key for even cooking.
    Now, let's talk seasoning techniques. In a large mixing bowl, combine your prepped veggies with olive oil, salt, pepper, thyme, and cinnamon. Don't be shy with the seasonings! Toss everything together until each piece is well-coated.
    This step guarantees that every bite will be bursting with autumn flavors. As you're mixing, take a moment to appreciate the vibrant colors – isn't it amazing how nature provides such a beautiful palette?
    Your sheet pan veggies are now ready for roasting!
  • Spread Veggies on Sheet Pan
    Mastery of vegetable arrangement is essential for achieving perfectly roasted autumn veggies. As you spread your colorful medley on the sheet pan, consider the art of sheet pan efficiency. You'll want to give each piece its own space to breathe and crisp up. Crowding is the enemy of vegetable caramelization, so don't be afraid to use two pans if needed.
    Start by placing your larger pieces, like sweet potato chunks and Brussels sprout halves, around the edges of the pan. These areas tend to get hotter, which is perfect for denser veggies. Scatter your carrot slices and onion wedges in the center, creating a beautiful mosaic of autumn colors.
    Remember, you're not just cooking; you're crafting a visual masterpiece!
    Have you considered the impact of vegetable placement on flavor? By strategically arranging your veggies, you're ensuring that each piece gets the perfect amount of heat and air circulation.
    This attention to detail will reward you with a symphony of textures and tastes. Isn't it amazing how a little forethought can elevate your dish from good to extraordinary?
  • Roast for 20 Minutes
    With your veggies artfully arranged on the sheet pan, it's time to let the oven work its magic. Slide the pan into your preheated 425°F oven and set your timer for 20 minutes. During this time, the roasting process will transform your vegetables, bringing out their natural sweetness and creating that irresistible caramelization we all love.
    As the veggies roast, you'll notice the kitchen filling with warm, inviting aromas. Ever wondered why roasted vegetables taste so much better than raw ones? It's all about the Maillard reaction, a complex chemical process that occurs when heat meets the natural sugars and proteins in your veggies. This reaction is key to vegetable caramelization, creating those beautiful brown edges and intensifying flavors.
    Want to perfect your roasting techniques? Here's a pro tip: resist the urge to open the oven door too often. Each time you do, you're letting out heat and disrupting the cooking process. Instead, use your oven light to check on your veggies.
    After 20 minutes, they should be starting to brown nicely. Ready for the next step?
  • Drizzle Maple Glaze
    After 20 minutes of roasting, it's time to add the star ingredient: maple syrup. This natural sweetener isn't just delicious; it's packed with maple syrup benefits, including antioxidants and essential minerals.
    As you drizzle the syrup over your veggies, you'll notice how it glistens, promising a delightful caramelization.
    But why stop at plain maple syrup? Consider exploring glaze variations to elevate your dish. Have you thought about adding a splash of balsamic vinegar for tanginess? Or perhaps a pinch of chili flakes for heat? The possibilities are endless, and each variation offers a unique flavor profile.
    As you toss the vegetables to coat them evenly, take a moment to appreciate the aroma. It's a symphony of autumn scents, isn't it?
    Now, return the pan to the oven for the final stretch. This is where the magic happens – the maple syrup will caramelize, creating a sticky, sweet glaze that perfectly complements the savory roasted veggies. You're not just cooking; you're crafting a masterpiece of fall flavors.
  • Garnish With Fresh Herbs
    Once you've removed the sheet pan from the oven, it's time to add the finishing touch: fresh herbs. This step isn't just about aesthetics; it's about elevating your dish with a burst of flavor and reaping the herb benefits.
    You might be wondering, "Which herbs should I use?" Well, that's where the fun begins!
    Consider the herb varieties that complement your roasted veggies. Parsley is a classic choice, offering a bright, fresh taste that cuts through the sweetness of the maple glaze. But why stop there? Thyme's earthy notes can enhance the root vegetables, while sage brings a warm, autumn-like aroma to the dish.
    Don't forget about rosemary – its pine-like fragrance can add depth to your harvest medley.
    As you sprinkle these herbs over your sheet pan, you're not just garnishing; you're creating layers of flavor. Have you thought about mixing different herbs for a more complex taste profile?

Nutrition

Calories: 276kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 97mgPotassium: 736mgFiber: 7gSugar: 17gVitamin A: 21544IUVitamin C: 47mgCalcium: 97mgIron: 2mg
Calories: 276kcal
Course: Dinner
Cuisine: Seasonal, Vegetarian
Keyword: Customizable sheet pan dinners, Maple glazed vegetables, One-pan meals for quick cooking, Quick fall vegetable recipes, Vegetarian main course ideas