ONE-PAN FALL VEGGIE BAKE WITH MAPLE MUSTARD GLAZE & CRUNCHY WALNUTS 

When the air turns crisp and the leaves start showing off their fiery shades of red and gold, there’s nothing quite like the comforting aroma of roasted vegetables filling the kitchen. This one-pan fall veggie bake is the very definition of cozy, wrapped in golden roasted edges, sweet and savory glaze, and the delightful crunch of toasted walnuts. It reminds me of those chilly autumn afternoons growing up, when my mother would roast whatever produce was fresh from the garden—always tossing in something a little special to make it feel like a holiday, even on an ordinary Tuesday.

The heart of this dish lies in its simplicity and soul-warming flavor. The caramelized sweetness of butternut squash and carrots, the nutty bitterness of Brussels sprouts, and the savory depth of roasted red onions all come together under a maple mustard glaze that’s tangy, rich, and perfectly autumnal. Every forkful is a little crunchy, a little sweet, a little earthy—a celebration of the season’s bounty.

What I love most is that this dish is just as at home on a Thanksgiving table as it is on a weeknight dinner plate. It’s full of wholesome ingredients that nourish the body and uplift the spirit, plus it’s entirely plant-based, naturally gluten-free, and packed with fiber and antioxidants. Whether you’re cooking for family, hosting friends, or simply craving a warm, seasonal dish, this veggie bake has your name all over it.

Ingredients Needed

Vegetables:

• 2 cups butternut squash, peeled and cubed (about 1 small squash)
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup carrots, peeled and sliced into ½-inch rounds
• 1 medium red onion, cut into wedges

Seasoning & Oil:

• 2 tablespoons olive oil (or avocado oil for higher heat roasting)
• Salt and freshly ground black pepper, to taste

Topping:

• ½ cup walnuts, roughly chopped (can toast separately for extra crunch)

Maple Mustard Glaze:

• ¼ cup pure maple syrup (not pancake syrup!)
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika

Substitution Suggestions:

• For butternut squash: Try sweet potatoes or delicata squash for a slightly different texture.
• For Brussels sprouts: Broccoli florets or halved baby bok choy work well.
• For walnuts: Use pecans or pumpkin seeds for a nut-free or festive variation.
• For Dijon mustard: Stone-ground mustard adds more texture, while yellow mustard gives a milder taste.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking. This helps with easy cleanup and ensures your veggies roast evenly.

Step 2: Chop and Combine

Peel and cube the butternut squash, trim and halve the Brussels sprouts, slice the carrots, and wedge the onion. Place all the veggies in a large mixing bowl and drizzle with the olive oil. Toss well to coat, then season generously with salt and pepper.

Step 3: Make the Maple Mustard Glaze

In a small bowl or jar, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth and well-combined. Taste and adjust—add a little more vinegar for tang or more syrup for sweetness depending on your preference.

Step 4: Glaze & Roast

Pour about two-thirds of the glaze over the vegetables in the bowl and toss to coat thoroughly. Spread the glazed veggies in a single layer on the sheet pan, being careful not to overcrowd (use two pans if needed for crispier results). Reserve the remaining glaze for serving.

Roast for 25–30 minutes, flipping the vegetables halfway through to ensure even caramelization.

Step 5: Add the Crunch

During the final 5–7 minutes of roasting, sprinkle the chopped walnuts over the vegetables and return the pan to the oven. The nuts will toast slightly, adding a deep, nutty aroma and crispy texture.

Step 6: Finish & Serve

Once the vegetables are golden and tender and the walnuts are lightly toasted, remove the pan from the oven. Drizzle the remaining glaze over the hot veggies or serve it on the side. Garnish with a few fresh thyme leaves or chopped parsley for color if you like.

Serve warm as a side dish, main course, or even a holiday potluck hero.

Why This Recipe Works

This recipe is a perfect marriage of flavor and texture. The caramelization from roasting enhances the natural sweetness of the squash and carrots, while the Brussels sprouts develop a toasty, slightly crisp bite. The glaze ties everything together—sweet, savory, tangy, and just a little smoky from the paprika. Adding walnuts not only provides crunch but also a warm, nutty contrast that balances out the richness of the veggies.

From a health perspective, this dish is loaded with fiber, vitamin A, C, and heart-healthy fats. The maple syrup offers natural sweetness without refined sugar, and the mustard and vinegar boost metabolism and digestion. Plus, it all comes together in one pan—less mess, less stress.

Variations & Customizations

1. Classic Herb Variation: Swap the glaze for a mix of olive oil, rosemary, sage, and thyme for a more traditional, savory roast.
2. Low-Sugar Option: Reduce the maple syrup to 2 tablespoons and add more mustard and vinegar for a tangy glaze with less sweetness.
3. Gluten-Free & Vegan: Naturally both! Just check that your Dijon mustard is certified gluten-free.
4. Kid-Friendly Version: Use honey instead of maple syrup and skip the Brussels sprouts if they’re a tough sell—try baby carrots or sweet potato instead.

Other creative additions:

• Add chickpeas to make it a hearty vegetarian main dish.
• Toss with quinoa or farro for a grain bowl base.
• Top with crumbled goat cheese or feta for a creamy, tangy finish.
• Sprinkle dried cranberries after roasting for a sweet-tart accent.

COOKING Note

Roasting is an old-fashioned cooking technique that never goes out of style. My grandmother used to roast root veggies in a cast iron pan, and the flavors were unbeatable. Today, we have silicone mats and convection ovens, but the principle is the same—slow heat brings out the best in humble ingredients. Don’t rush the process; let the oven do the work, and your kitchen will smell like autumn heaven.

Serving Suggestions

• Thanksgiving side dish: Add this to your holiday table next to roasted turkey and cranberry sauce.
• Weeknight dinner: Pair with a simple baked chicken breast or grain-based veggie patties.
• Hearty lunch bowl: Serve over wild rice or quinoa with a spoonful of yogurt or tahini dressing.
• Brunch board addition: Add to a fall-themed grazing board with apple slices, sharp cheddar, and crusty bread.

Dress up your serving dish with a sprig of fresh rosemary or place the pan on a wooden cutting board for a rustic presentation—just like we used to do for Sunday dinners.

Helpful Tips

1. Cut vegetables uniformly so they roast evenly and finish cooking at the same time.
2. Preheat your pan in the oven before adding veggies for extra crisp edges.
3. Toss halfway through roasting to prevent burning and ensure caramelization.
4. Toast nuts separately if you prefer a deeper, more robust flavor and want more control.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 4g
• Sodium: 180mg
• Carbohydrates: 30g
• Fiber: 6g
• Fat: 17g
• Sugars: 9g (from natural maple syrup and vegetables)

This dish is low in cholesterol, full of fiber and antioxidants, and supports a heart-healthy lifestyle.

Common Mistakes to Avoid

1. Crowding the pan: Spread veggies out in a single layer to get that perfect roast—not a steam.
2. Skipping the glaze toss: Don’t just drizzle—toss veggies thoroughly in the glaze so they absorb the flavor.
3. Adding walnuts too early: They can burn easily. Always add during the last few minutes of roasting.
4. Under-seasoning: A pinch of salt might not seem like much, but it makes all the flavors pop—don’t skip it!

Conclusion

This one-pan fall veggie bake is a testament to the beauty of seasonal cooking—simple, soul-satisfying, and full of flavor. Whether you’re making it for a festive gathering or a quiet night in, it brings warmth to the table and joy to your kitchen. It’s the kind of dish that makes you want to linger around the dinner table just a little longer, sharing stories and seconds.

Try it once, and it might just become a new autumn tradition. And if you find your own twist—whether it’s a new veggie combo or a favorite spice blend—I’d love to hear about it. Because at the end of the day, cooking is all about connection, creativity, and love.

Frequently Asked Questions (FAQs)

Q: Can I make this dish ahead of time?

A: Yes! Roast the vegetables a day in advance and reheat in the oven at 350°F for 10–15 minutes before serving. Add the walnuts fresh for best crunch.

Q: What can I use as a substitute for walnuts?

A: Pecans, almonds, or sunflower seeds make great alternatives. For nut-free, try roasted pumpkin seeds.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or a skillet for best texture.

Q: Can I make this recipe gluten-free?

A: It already is! Just double-check that your mustard and vinegar are gluten-free certified, especially for sensitive eaters.

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