Maple Bourbon Glazed Roasted Autumn Vegetables with Thyme

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons bourbon
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine butternut squash, Brussels sprouts, carrots, and red onion.
3. In a small bowl, whisk together olive oil, bourbon, maple syrup, thyme, cinnamon, salt, and pepper.
4. Pour the maple bourbon glaze over the vegetables and toss to coat evenly.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
7. Remove from oven and transfer to a serving dish. Garnish with additional thyme leaves if desired.
8. Serve warm alongside your favorite fall main courses.