Maple Bourbon Glazed Roasted Root Vegetable Medley

Ingredients

• 3 cups peeled and cubed butternut squash
• 2 cups peeled and cubed sweet potatoes
• 2 cups peeled and sliced carrots
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper, to taste
• 1/3 cup toasted pecans, roughly chopped

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine butternut squash, sweet potatoes, carrots, and red onion.
3. In a small bowl, whisk together olive oil, maple syrup, bourbon, thyme, cinnamon, salt, and pepper.
4. Pour the maple bourbon glaze over the vegetables and toss gently to coat evenly.
5. Spread the vegetables in a single layer on the baking sheet.
6. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
7. Transfer to a serving dish, sprinkle toasted pecans over the top, and serve warm.