Best Ever Roasted Vegetables

 

 

These just might be the best vegetables I’ve ever made. Roasted butternut squash, carrots, onion and sweet potatoes topped with a maple balsamic glaze.

I don’t know what it is about roasted vegetables, but it makes them so, so, good – the vegetables were soft and sweet, but the glaze put them over the top – sweet, but a little tangy.

 

 

I cut up 1/2 a butternut squash, peeling first with a vegetable peeler.

 

 

 

Combined with 1 chopped onion, chopped carrot and sweet potato. Drizzled with olive oil and about 2 tsp chopped garlic.  Spread out on a baking sheet, and roast at 400* for about 45 minutes. (Within about 5 minutes, your kitchen will smell amazing!)

 

 

Once roasted, the vegetables will be all blistery.

 

  

 

To make the glaze, combine 2 tbsp balsamic vinegar with 1 tbsp maple syrup. Heat in a saucepan. Combine 1 tsp thickener (cornstarch, arrowroot, flour. or cornbread mix if you have none of the above ) with 1 tsp water. Add to syrup/vinegar mixture, and stir until glaze thickens.

 

  

Pour over vegetables. Enjoy!

And yes, this was definitely another dry-run for my Christmas dinner!

If you enjoyed this post, make sure you subscribe for updates!

Tagged as: holiday, vegetables, vegetarian