Go Back
+ servings
Maple Roasted Autumn Vegetables with Almonds and Grapes | CaliGirlCooking.com
Print Recipe
5 from 1 vote

Maple Roasted Autumn Vegetables with Almonds and Grapes

Fall's best vegetables are tossed in an herbed maple dressing and roasted until golden and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 336kcal

Ingredients

  • 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

Instructions

  • 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. 

Notes

  1. Feel free to substitute 1 1/2 teaspoons fresh chopped thyme for the dried thyme.
  2. If your family isn't a fan of heat, omit the cayenne.
  3. 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.
  4. 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.

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 582mg | Potassium: 1017mg | Fiber: 7g | Sugar: 20g | Vitamin A: 2047IU | Vitamin C: 97mg | Calcium: 132mg | Iron: 2mg