This autumn veggie bake is fall in a dish — cozy, colorful, and packed with roasted flavor.
It’s tossed in a simple maple balsamic glaze that makes everything caramelize just right in the oven.
It’s super easy to make, smells amazing, and makes any dinner feel a little more special.
What You’ll Need
- 1 ½ cups peeled and cubed butternut squash
- 1 ½ cups peeled and chopped carrots
- 1 large parsnip, peeled and sliced
- 1 red onion, sliced into thick wedges
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- Optional: chopped fresh parsley for garnish
Makes 4 servings
Cook Time: 45 minutes
Ingredient
Why I Love This Recipe
I made this for the first time after a trip to the farmer’s market in late October. I had a bunch of root veggies and wanted something simple, warm, and a little sweet. This one-pan recipe turned out so good, it became a staple on my table.
- It’s easy and all made on one pan
- The glaze adds the perfect balance of sweet and tangy
- Makes your kitchen smell like fall
- Looks gorgeous and feels fancy but takes hardly any effort
- Great as a side or a main
Why This Recipe Works (Quick Science)
Roasting at high heat caramelizes the natural sugars in root veggies, making them tender on the inside and crispy on the edges. The maple syrup enhances that caramelization, while balsamic vinegar adds brightness and depth. The thyme ties everything together with an earthy flavor that screams fall.
Common Mistakes
- Crowding the pan – spreads veggies too close and they steam instead of roast
- Not cutting veggies evenly – smaller pieces burn while big ones stay raw
- Skipping the glaze toss halfway through – it helps coat everything evenly
- Using too much oil – can make everything soggy instead of crisp
What to Serve With
- Roasted tofu or tempeh
- Wild rice or quinoa
- A simple arugula salad with lemon vinaigrette
- Mashed potatoes or cauliflower mash
- Vegan gravy for extra comfort
Pro Tips
- Use parchment paper for easy cleanup
- Don’t skip flipping the veggies halfway through
- If you love crisp edges, let them roast an extra 5 minutes
- Add a pinch of cinnamon or nutmeg for extra autumn flavor
- Top with fresh herbs right before serving for a pop of color
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
- Sharp knife
- Cutting board
- Measuring spoons
- Silicone spatula or spoon for tossing
Substitutions & Variations
- Swap parsnips for sweet potatoes
- Add halved Brussels sprouts or baby potatoes
- Use agave instead of maple syrup if needed
- Add toasted walnuts or pecans for crunch
- Drizzle with vegan yogurt or tahini for a creamy finish
Make Ahead Tips
Chop all the vegetables the day before and store them in an airtight container in the fridge. You can also mix the glaze ingredients in advance and store in a jar until ready to toss and bake.
Cooking Instructions
Step 1: Prep the vegetables
In a large bowl, combine 1 ½ cups cubed butternut squash, 1 ½ cups chopped carrots, 1 large sliced parsnip, and 1 red onion cut into wedges.
Step 2: Make the glaze
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon maple syrup, 2 teaspoons balsamic vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme.
Step 3: Toss the veggies
Pour the glaze over the vegetables and toss well to coat everything evenly.
Step 4: Arrange on baking sheet
Spread the glazed veggies out on a parchment-lined baking sheet in a single layer.
Step 5: Roast
Bake at 400°F (200°C) in the oven for 35–40 minutes, flipping halfway through, until the veggies are golden and caramelized on the edges.
Step 6: Serve
Transfer the roasted vegetables to a round serving plate or bowl and garnish with chopped fresh parsley if using.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crisp edges.
Nutrition Info (Per Serving)
Calories: 165
Carbs: 28g
Protein: 2g
Fat: 6g
Fiber: 5g
Sugar: 10g
FAQ
Can I freeze this dish?
It’s best fresh, but you can freeze it. Just reheat in the oven to crisp it back up.
Can I double the recipe?
Yes! Just use two baking sheets and rotate them halfway through baking.
Is this glaze too sweet?
Not at all — the vinegar balances the maple so it’s perfectly sweet and tangy.
Can I add garlic?
Totally! Add a few whole garlic cloves or minced garlic to the mix before roasting.
Wrap-Up
This autumn veggie bake with maple balsamic glaze is cozy, colorful, and super easy to make. It’s perfect for chilly nights, holidays, or just when you want something warm and satisfying. If you give it a try, leave a comment and let me know how it turned out — I’d love to hear what you served it with!