Golden Glazed Roasted Vegetables
A vibrant and flavorful side dish that harmonizes the natural sweetness of roasted vegetables with a luscious glaze, making them irresistible.
Ingrédients
Vegetables
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 2 cups broccoli florets
- 2 cups carrots, sliced into 1/4-inch thick rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, cut into wedges
Glaze
- 4 tablespoons olive oil
- 2 tablespoons honey or maple syrup Use maple syrup for a vegan option.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and pepper
Garnish
- to taste fresh parsley, chopped Optional garnish.
Instructions
Preparation
- Prepare all the ingredients. Peel and dice the butternut squash into 1-inch cubes.
- Cut the broccoli into florets and slice the carrots into 1/4-inch thick rounds.
- Dice the red and yellow bell peppers, and cut the red onion into wedges.
Cooking
- Combine all the prepared vegetables in a large bowl.
- In a smaller bowl, whisk together the olive oil, honey (or maple syrup), garlic powder, onion powder, and smoked paprika. Add salt and pepper to taste.
- Pour the glaze over the vegetables and gently toss to coat.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Spread the glazed vegetables in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through.
- Once tender and caramelized, remove from the oven and let cool for 5 minutes before adjusting seasoning.
- If desired, sprinkle with chopped parsley before serving.
Notes
Serve as a side dish for various occasions. Leftover vegetables can be stored in the refrigerator for up to 4-5 days in an airtight container.