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Roasted Autumn Vegetables with Maple, Thyme & Apples

These roasted autumn vegetables with apples are a comforting celebration of fall. Sweet butternut squash, tender carrots, and caramelized Brussels sprouts are roasted to perfection with maple, thyme, and juicy apple chunks. The result is a warm, earthy, and slightly sweet side dish that fills the kitchen with the cozy scents of the season — perfect for slow, mindful eating and nourishing both body and soul.
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 2 cups carrots peeled and sliced
  • 1 cup brussel sprouts halved
  • 1-2 apples cored and chopped into chunks
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tbsp fresh thyme or ½ tbsp dried thyme
  • salt and pepper to taste
  • pumpkin seeds optional for crunch

Method
 

  1. Preheat oven to 400°F 
  2. In a large bowl, toss all vegetables and apple chunks with olive oil, maple syrup, thyme, salt, and pepper until evenly coated.
  3. Spread on a baking sheet in a single layer.
  4. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. Serve warm

Notes

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