🍁 Autumn Glow Vegetable Bake with Maple-Cranberry Glaze
A Mediterranean-inspired roasted rainbow of fall vegetables, glazed to golden perfection
⏱ Time
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Prep: 15 minutes
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Roast: 40–45 minutes
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Serves: 4–6
🧾 Ingredients
Vegetables
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2 cups butternut squash, peeled & cubed
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2 carrots, sliced on the diagonal
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1 sweet potato, cubed
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1 red onion, cut into wedges
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1 cup Brussels sprouts, halved
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1 red bell pepper, sliced
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2 tbsp extra-virgin olive oil
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Salt & freshly ground black pepper
Maple-Cranberry Glaze
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3 tbsp pure maple syrup
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2 tbsp dried cranberries, finely chopped
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1 tbsp balsamic vinegar
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1 tbsp fresh orange juice (or lemon)
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1 tsp Dijon mustard
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1 tsp fresh rosemary or thyme, finely chopped
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Pinch of cinnamon (optional)
Optional Finishes
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Crumbled feta or goat cheese
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Toasted walnuts or pecans
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Fresh parsley or thyme
👩🍳 Instructions
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Preheat & Prep
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Preheat oven to 200°C / 400°F.
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Line a large baking sheet with parchment paper.
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Season the Vegetables
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In a large bowl, toss all vegetables with olive oil, salt, and pepper.
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Spread in a single layer on the baking sheet.
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Roast
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Roast for 25–30 minutes, turning once, until vegetables are tender and lightly caramelized.
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Make the Glaze
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While vegetables roast, whisk maple syrup, cranberries, balsamic vinegar, orange juice, Dijon, herbs, and cinnamon in a small bowl.
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Glaze & Finish
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Remove vegetables from oven, drizzle evenly with glaze, and toss gently.
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Return to oven and roast 10–15 minutes more, until glossy and golden.
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Serve
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Transfer to a serving dish and finish with feta, nuts, and fresh herbs if desired.
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🌟 Serving Ideas
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Pair with grilled chicken, baked salmon, or lentil patties
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Perfect as a holiday side dish or warm vegetarian main
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Delicious leftovers tossed into grain bowls or salads
🥗 Mediterranean Nutrition Notes
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Rich in antioxidants & fiber
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Naturally gluten-free
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Refined-sugar-free (uses pure maple syrup)
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Heart-healthy olive oil & herbs
