Delicious Roasted Butternut Squash and Brussels Sprouts with Maple Glaze Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cubed butternut squash and halved Brussels sprouts.
3. Add the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and black pepper. Mix well to coat the vegetables evenly.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and caramelized.
6. Remove from the oven and let cool for a few minutes before serving.

This dish is perfect for a cozy dinner night or as a side dish for Thanksgiving or Christmas. The combination of the sweet maple glaze and the savory roasted vegetables is simply irresistible. The balsamic vinegar adds a tangy flavor that perfectly balances the sweetness of the maple syrup. This recipe is also vegan and gluten-free, making it a great option for those with dietary restrictions.

Roasting the vegetables is the key to achieving the perfect texture and flavor. The high heat caramelizes the natural sugars in the vegetables, resulting in a crispy exterior and a tender interior. The maple glaze adds a touch of sweetness and enhances the natural flavors of the vegetables. This dish is also incredibly easy to make and requires minimal prep time, making it a great option for busy weeknights.