In this tasty, set-it-and-forget-it side dish, fall’s best vegetables, grapes and almonds are tossed in an herbed maple dressing and roasted until perfectly golden. It’s the perfect healthy recipe to serve a crowd!
In between all of the yummy treats of the fall and winter holidays, it can be easy to forget to eat your veggies. Well, once you try these maple roasted vegetables, you’ll never have that problem again. Load up on nutrients with this simple side dish that’s sure to even have the pickiest eaters sneaking seconds.
Why This Recipe Works
- It uses in-season produce to pack the greatest nutritional punch.
- It yields a TON. Make it for Sunday supper and enjoy delicious leftover roasted vegetables for the rest of the week!
- It goes well with most proteins and starches to help round out your meal. This Red Wine Roast Chicken, this pulled lamb, or these curry gnocchi would all be fantastic pairings!
- It’s a set-it-and-forget-it recipe. Simply mix together the maple dressing, toss everything in the oven and forget about it until right before serving.
Ingredients You’ll Need
While these are the vegetables I used in my recipe, feel free to substitute any other types of squash or autumn vegetables that look good to you!
Brussels sprouts – Be sure to cut these in half or even quarters before roasting. You want all of your vegetables to be cut to close to the same size so they roast evenly and nothing gets burnt.
Cauliflower – Feel free to substitute broccoli here as well! I just love how the cauliflower serves as such a blank canvas for the dressing.
Fennel – This is an autumn vegetable that many people are unfamiliar with. Even if you’re not a fan of the licorice taste it exudes when raw, I suggest you give roasted fennel a shot. It gets so melty and sweet it is absolutely divine!
Acorn, delicata or kabocha squash – I love using one of these varieties since you don’t have to peel off the skin before cooking.
Thyme – Fresh or dried thyme would work fine here. If you use fresh, increase the amount to 1 1/2 teaspoons chopped.
Almonds – Use sliced or slivered almonds. You will only be adding them in for the last 10 minutes of roasting so you don’t need to worry about burning them.
Maple syrup – Such an integral part of the flavoring in this recipe. Use the highest quality maple syrup you can find!
Grapes – When was the last time you enjoyed roasted grapes? I highly recommend sticking with purple grapes as the green ones can get too sour.
Cayenne – Use your judgment for how heavy you want to go on this, or omit it completely if you’re serving young kids or anyone who isn’t a fan of heat.
Fresh rosemary – Definitely use the fresh stuff here, rather than substituting dried. It really contributes to the bright flavor of the dish.
To save yourself even more hands-on time when making this recipe, buy as many of the vegetables pre-cut as you can. Or, you can cut the vegetables on a meal prep day and just have them ready to go on whatever day you’ll be making the recipe.
First, combine all of the vegetables in a large mixing bowl. The largest you can find!
Next, make your maple herb dressing by combining the maple syrup, butter and herbs in a saucepan over some heat.
Pour the maple dressing over the vegetables and toss to combine.
Spread the vegetables evenly on a sheet pan and roast for 20 minutes, stirring once halfway through. After the 20 minutes are up, add the grapes and almonds and roast for an additional 10 minutes. Serve warm or cool and keep in the refrigerator as a meal prep item to use in dishes throughout the rest of the week!
Absolutely! Just try to keep all the vegetables the same size for roasting and pick veggies that will complement each other.
The good news is that these vegetables pair well with most proteins and starches. Chicken, shrimp, fish, sausage, pork loin and steak would all be great pairings, as would risotto, ravioli, pasta, rice or other grains.
It’s easy! Simply roast up a sheet pan of them whenever you’re doing your weekly meal prep. Store them in an airtight container in the refrigerator for up to a week. Use them in salads, grain bowls, thrown into an easy pasta dish or simply served with any sort of protein.
Yes! The best way to do so would be to simply use a vegan butter substitute as the butter lends so much of the yummy flavor to the dish.
More Veggie-Based Cold Weather Recipes
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
Maple Roasted Autumn Vegetables with Almonds and Grapes
- 4 cups cauliflower florets
- 1/2 medium kabocha, acorn or delicata squash peeled, seeded and cubed
- 4 cups Brussels sprouts halved
- 1 fennel bulb thinly sliced
- 1/2 medium white or yellow onion thinly sliced
- 8 tablespoons high-quality butter I prefer Kerrygold
- 1/3 cup maple syrup
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped or slivered almonds
- 1 cup purple grapes halved
- Preheat oven to 400 degrees Fahrenheit.
- Combine all vegetables in a large mixing bowl.
- In a small saucepan over medium heat, melt the butter. As the butter is melting, add the maple syrup, rosemary, thyme and cayenne. Whisk gently until butter is melted, then pour mixture over vegetables.
- Stir vegetables to evenly coat them with the maple dressing, then season with salt and pepper.
- Pour vegetables onto a large jelly roll pan. Place in 400-degree oven and bake for 20 minutes, stirring once after 10 minutes.
- At 20-minute mark, add almonds and grapes, then roast for an additional 10 minutes. Remove from oven and serve immediately.
- Feel free to substitute 1 1/2 teaspoons fresh chopped thyme for the dried thyme.
- If your family isn’t a fan of heat, omit the cayenne.
- You’re also welcome to use other vegetables, just make sure they complement each other and are all cut into similar-sized pieces to ensure even cooking.
- These vegetables also save and reheat well, so if you don’t want to eat them right away, you can store in the refrigerator in an airtight container for up to a week. Just be sure to let the vegetables cool a bit before placing them in the refrigerator.