Go Back

Autumn Caramelized Vegetables

bushel and a pickle
Burst of flavor with balsamic vinegar on autumn vegetables
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American Fresh
Servings 6 people

Equipment

  • sheet pan
  • knife
  • cutting board
  • measuring cups and spoons

Ingredients
  

  • 1 butternut squash, peeled and cubed
  • 1 pound brussel sprouts cut in half
  • dried cranberries

Balsamic Glaze

  • 2 Tbls balsamic vinegar
  • 2 Tbls honey
  • 2 Tbls Djion mustard
  • dash soy sauce
  • garlic and onion powder, salt and pepper to taste
  • 4 Tbls olive oil to lghtly coat vegetables
  • Optional crispy pieces of bacon (about 5 slices) Optional

Instructions
 

  • Prep vegetables. Peel butternut squash and chop into cubes. Cut brussel sprouts in half.
  • Whisk all Balsamic sauce ingredients together in small mixing bowl. Set aside.
  • Preheat over to 450 degrees
  • Line baking dish (or sheet pan) with parchment paper or foil.
  • Spread evenly in pan.
  • Bake for about 30-35 minutes until vegetables are slightly crispy
  • Add 1/3 of balsamic sauce to the vegetables and toss to coat
  • Toss in all the cranberries. Optional: crispy bacon pieces
  • Continue to bake for 5-10 minutes more until vegetables are caramelized
  • Gently mix into the vegetables without smashing them. Transfer to pretty serving bowl or serve from sheet pan.
Keyword autumn vegetables, roasted, sheep pan, balsimic vinegar, mustard, honey, side dish, fall holidays