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Roasted squash, sweet potatoes, beets, & sprouts coated with sweet-tart glaze will brighten up your holiday table with a rainbow of jewel tones!
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Maple Balsamic Roasted Veggies

Roasted squash, sweet potatoes, beets, & sprouts coated with sweet-tart glaze will brighten up your holiday table with a rainbow of jewel tones!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: American
Servings: 8
Calories: 216kcal
Author: Mountain Cravings

Ingredients

  • 1 1/2 lb. acorn squash
  • 1 1/2 lb. sweet potatoes
  • 1 1/2 lb. beets
  • 1 1/2 lb. brussels sprouts
  • 1 red onion
  • 2 T. fresh rosemary chopped
  • 2 T. fresh thyme chopped

Maple Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 T. olive oil
  • 1 T. kosher salt
  • 1/2 T. black pepper

Instructions

  • Preheat oven to 350°.
  • Cut both ends off the acorn squash, sweet potatoes, and beets. Chop into bite-sized pieces (no need to peel) and combine in a large bowl.
  • Cut the bottoms off the brussels sprouts and slice in half. Peel the red onion and slice into sixteen wedges. Toss with the other vegetables along with rosemary and thyme.
  • Whisk together all ingredients for the maple balsamic glaze.
  • Toss the vegetables with the glaze and roast at 350° for 25-30 minutes, until all vegetables are soft and cooked through.