Description

A versatile meal prep base of roasted butternut squash, Brussels sprouts, and red onions glazed with maple syrup and smoked paprika. Designed to stay crisp and flavorful for up to five days in the fridge.

Ingredients

Scale

4 lbs butternut squash, peeled, seeded, and cubed into 1-inch pieces
1.5 lbs Brussels sprouts, trimmed and halved
2 medium red onions, cut into wedges
4 tbsp real maple syrup (Grade A or B)
3 tbsp extra virgin olive oil
1 tsp smoked paprika
1.5 tsp kosher salt
Black pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Wash and dry vegetables. Cube squash, halve Brussels sprouts, and cut onions into wedges, keeping pieces uniform in size.
Place all chopped vegetables in a large mixing bowl.
Drizzle with olive oil and maple syrup. Sprinkle with smoked paprika, salt, and black pepper.
Toss thoroughly to ensure every piece is evenly coated.
Line two large rimmed baking sheets with parchment paper.
Spread vegetables in a single layer on the pans, ensuring they are not crowded to allow for proper roasting and caramelization.
Roast for 30-35 minutes, stirring halfway through at the 15-minute mark.
Vegetables are done when tender with browned, caramelized edges.
Remove from oven and let cool completely on the counter (approx. 20 minutes) to prevent condensation.
Portion into airtight containers for storage.

Notes

Cool vegetables completely before storing to maintain texture and prevent sogginess. Do not overcrowd the baking sheets, as this causes steaming instead of roasting. Reheat gently in a skillet or microwave in short intervals to preserve crispness. Can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 18
Sodium: 350
Fat: 6
Saturated Fat: 1
Carbohydrates: 32
Fiber: 6
Protein: 4

Keywords: meal prep, roasted vegetables, fall recipes, maple glazed veggies, butternut squash, brussels sprouts, healthy eating, vegetarian, vegan, gluten-free