Ingredients
- Butternut Squash: 1 medium (peeled, seeded, and cut into 1-inch cubes)
- Brussels Sprouts: 1 pound (trimmed and halved)
- Carrots and Parsnips: 1 pound total (peeled and chopped into 1-inch pieces)
- Extra Virgin Olive Oil: 1/4 cup
- Pure Maple Syrup or Honey: 2 tablespoons
- Fresh Rosemary: 2 tablespoons (finely chopped)
- Fresh Thyme Leaves: 1 tablespoon
- Kosher Salt and Black Pepper: 1 teaspoon of each (or to taste)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Prepare two large, heavy-duty baking sheets by lining them with parchment paper to prevent sticking and ensure easy cleanup.
- Step 2: In a very large bowl, combine the prepared butternut squash cubes, halved Brussels sprouts, carrots, and parsnips. Ensure all pieces are relatively uniform in size for even cooking.
- Step 3: In a small separate bowl, whisk together the olive oil, maple syrup, chopped rosemary, thyme leaves, kosher salt, and black pepper. Pour the entire glaze mixture over the prepared vegetables and toss vigorously until every piece is thoroughly coated.
- Step 4: Divide the seasoned vegetables evenly between the two prepared baking sheets, spreading them into a single layer. Crucially, avoid crowding the pan; use both sheets so the vegetables roast (caramelize) instead of steaming.
- Step 5: Roast the vegetables for 30–40 minutes total. Halfway through the cooking time (at the 15 to 20-minute mark), remove the sheets and use a spatula to stir and flip the vegetables so they brown evenly.
- Step 6: The vegetables are done when they are tender when pierced with a fork, deeply caramelized, and slightly crisp on the edges. Serve immediately as a show-stopping holiday side dish.
Notes
- The absolute secret to crispy edges and deep caramelization is using two baking sheets, ensuring the vegetables are spread in a true single layer and have room to breathe and roast properly.
- Skip the microwave when reheating; spread any leftovers on a baking sheet and return them to a 350°F oven for 8–10 minutes until they just crisp up again.
- To truly make this side dish 'steal the show,' finish the warm vegetables with a sprinkle of toasted pecans or crushed walnuts right before serving for a contrasting holiday crunch.
- Store completely cooled leftovers in an airtight container in the refrigerator for up to three days, understanding that the texture will soften substantially overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American