Maple-Roasted Vegetable Feast Tray

Maple-Roasted Vegetable Feast Tray

Serves

6–8 as a side
Prep: 20 min | Roast: 40–45 min

Ingredients

Vegetables

• 3 cups butternut squash, peeled & cubed (about 1½-inch pieces)

• 1 lb carrots, peeled and halved lengthwise

• 1 lb Brussels sprouts, trimmed and halved

• 1 small cauliflower, cut into florets

Sweet & Savory Extras

• 1 cup fresh or dried cranberries

• ½ cup walnuts, roughly chopped

• ½ cup crumbled feta cheese

Maple Roasting Glaze

• ⅓ cup olive oil

• ¼ cup pure maple syrup

• 2 tbsp balsamic vinegar

• 2 cloves garlic, minced

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• ½ tsp cinnamon

• ¼ tsp nutmeg (optional but cozy)

Instructions

1. Preheat & Prep

Preheat oven to 425°F (220°C).

Line a large rimmed baking sheet with parchment paper or lightly oil it.

2. Make the Glaze

In a small bowl, whisk together:

• Olive oil

• Maple syrup

• Balsamic vinegar

• Garlic

• Salt, pepper

• Paprika, cinnamon, nutmeg

This is the magic.

3. Toss Vegetables Separately (Important!)

For best texture and color, toss each veggie individually with glaze:

• Butternut squash: needs more glaze—coat generously

• Carrots: medium coating

• Brussels sprouts & cauliflower: light but even coating

This keeps everything roasting properly instead of steaming.

4. Arrange the Tray

Place vegetables in distinct sections on the tray (like the photo):

• Squash cubes grouped together

• Carrots lined up

• Brussels sprouts clustered

• Cauliflower florets grouped

Leave space between veggies for caramelization.

5. Roast

Roast uncovered for 30 minutes.

Remove tray, flip veggies gently.

Return to oven for 10–15 more minutes, until:

• Squash is caramelized and tender

• Carrots are slightly blistered

• Brussels sprouts are golden with crispy edges

• Cauliflower is browned

6. Add Cranberries & Walnuts

In the final 5 minutes, sprinkle:

• Cranberries

• Walnuts

This softens the cranberries and toasts the nuts without burning.

7. Finish & Serve

Remove from oven and immediately:

• Sprinkle feta cheese over the squash section

• Lightly drizzle extra maple syrup if desired

• Add a pinch of flaky sea salt

• Optional: chopped parsley or thyme

Let rest 5 minutes before serving.

Flavor Notes

• Sweet from maple & squash

• Tangy from cranberries & balsamic

• Savory from roasted brassicas

• Creamy salt from feta

• Crunch from walnuts

Basically… balance perfection.

Optional Upgrades

• 🔥 Add chili flakes for heat

• 🍊 Add orange zest to the glaze

• 🧈 Finish with browned butter drizzle

• 🌱 Swap feta for goat cheese or vegan feta