Delicious fall vegetables and chestnuts are roasted and then quickly glazed in a bit of maple and butter for a luscious side. It tastes amazing and sounds sinful but is a delicious and nutritious side dish.
Roasting vegetables always brings out their natural sweetness, but tossing them in a maple glaze makes them even better. A hint of herbs and a little zing from apple cider vinegar bring it all together to make a perfect fall side dish. This is perfect for your Thanksgiving menu too!
This week is going to be so much fun! We are celebrating the fall harvest and fall flavors and each dish is bringing something new and fun to the table.
Roasting vegetables is one of my favorite ways to fix them. It is simple to prep and the roasting concentrates the flavors to make everything a little extra sweet.
Plus those browned bits add a lot of flavor and texture as well. It’s the perfect way to get that sweet and savory flavor while being super healthy. So I knew I’d want to roast some vegetables.
To really drive that sweet and savory dance home, I picked vegetables that have some natural sweetness to them. My husband was mystified by the celery root when he saw it.
He’s not usually a celery fan, so he was dubious as well. Guess what? He liked it roasted!
He was also a bit suspicious of the fact that I had left the peel on the delicata squash, but he liked that as well! To me pearl onions dress up a meal.
Sure, sliced onions would do the trick. But who wants slices when you can have pretty pearls? The color variety even adds that little bit extra visual appeal.
I added the chestnuts to the mix because it seemed like the thing to do. I figured the added nutrition and texture would be good, but honestly I didn’t have the highest hopes for liking them.
We had tried chestnuts over the open fire before and they just weren’t our favorite. But the steamed and peeled chestnuts from Melissa’s made them super easy to add, so why not?
After the veggies were all roasty and toasty I thought I’d take them to the next level by coating them in just a tad bit of butter and maple syrup. It is totally not necessarily but whole heartedly recommended.
Those chestnuts I wasn’t so sure about? I was picking them out and gobbling them up like candy! I couldn’t get enough of the veggies either!
So if you are looking for a fun new way to put fall produce on the table, may I suggest you roast them up like this? It is delicious, nutritious and pretty to boot!
The best part is you can sub veggies in to match your preferences. Just be sure to cut them in sizes that will cook in roughly the same amount of time.
More great roasted vegetable recipes:
- Parmesan roasted acorn squash in the air fryer is another fun and tasty way to cook squash. It has a more savory flavor and is a great side dish!
- Five spice roasted vegetables is a fun mix of flavors. You can use a variety of root veggies and squash for a colorful result.
- Honey roasted delicata squash with fresh cranberries is a fun change for Thanksgiving, but it’s also great any time. The sweet tart finish is perfect!
Maple Glazed Roasted Fall Vegetables with Chestnuts
- 8 oz pearl onions
- 1 acorn squash
- 1 delicata squash
- 1 celery root
- 6 oz peeled and steamed chestnuts
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 1 Tablespoon butter
- 2 Tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- Preheat oven to 400°F and grease a rimmed sheet pan.
- Cut the ends off the onions and remove the outer papery layers.
- Peel the acorn squash and remove the seeds. Cut flesh into about 3/4 inch cubes.
- Slice the delicata squash in half and remove the seeds. Cut into about 1/4-inch slices.
- Peel the celery root and cut into about 1/2-inch cubes.
- Add cleaned and cut vegetables to a bowl along with the chestnuts. Toss with the olive oil. salt, pepper and thyme. Spread over the prepared sheet pan and roast for 20 minutes. Stir the vegetables and flip them over and roast for about another 20 minutes or to your desired level of doneness.
- Melt the butter and stir in the maple syrup and apple cider vinegar. Toss the roasted veggies in the maple glaze and serve.