Maple Glazed Roasted Fall Vegetables with Chestnuts
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.
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.
Notes
You can easily substitute the vegetables with other types, just be sure the cook time is similar.