Name: ONE-PAN FALL VEGGIE BAKE WITH MAPLE MUSTARD GLAZE & CRUNCHY WALNUTS
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 2 tablespoons olive oil (or avocado oil for higher heat roasting); Salt and freshly ground black pepper, to taste; ½ cup walnuts, roughly chopped (can toast separately for extra crunch)

Ingredients

Scale

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)

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.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 280
Sugar: 9g
Sodium: 180mg
Fat: 17g
Carbohydrates: 30g
Fiber: 6g
Protein: 4g