Ingredients
1 medium butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
1 can (15 oz) chickpeas, drained and rinsed
1 large red onion, cut into wedges
3 tbsp olive oil
2 tbsp maple syrup
1 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, whisk together the olive oil, maple syrup, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper.
Step 3: Add the cubed butternut squash, halved Brussels sprouts, chickpeas, and red onion wedges to the bowl. Toss thoroughly until all vegetables are evenly coated with the glaze.
Step 4: Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they can roast properly.
Step 5: Roast for 30-35 minutes, tossing the vegetables halfway through, until the squash is tender and the Brussels sprouts are golden brown and crispy.
Step 6: Remove from the oven and serve immediately, optionally topped with a drizzle of extra balsamic glaze or fresh herbs.
Notes
Make sure the butternut squash cubes are about 1-inch thick for even cooking. For extra crunch, you can add walnuts or pecans during the last 5 minutes of roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg