Autumn Maple Glazed Vegetables
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One of my favorite things about fall is the smells in the kitchen. It’s like a warm hug from the one you love! Savory seasonings like rosemary. The woodsy smell of pecans with apples looping together…Ahh, I love fall!
This very fragrant side dish is the perfect one to make on a cool evening. When you have the windows opened slightly, letting in that fall breeze. The aroma will flow and your neighbors will wanna come for dinner!
You’ll notice I didn’t put in exact measurements for ingredients and that’s because it could change depending on how many you are feeding. Also, maybe you don’t like something I added. That’s ok, leave it out. It won’t ruin the recipe one bit.
Mixing up a variety is why this side dish is so special! You can tailor it to your liking. Want fennel instead of beets? Go for it! Can’t find purple potatoes? Add another variety. This recipe is very versatile. You could even add in some dried cranberries instead of apples. Or pumpkin seeds instead of pecans. It’s the combination of the savory and sweet that your taste buds will love most! Along with the different textures too. Those crunchy pecans and soft apples, mmm!
Now let’s chat about what to pair it with. My favorite protein pairings are roasted chicken, a nice steak or even Thanksgiving turkey!
One last thing I think needs to be mentioned is the marinade. Since a lot of these vegetables are hearty and thick, letting that marinade soak in is important. I recommend one hour but if you want to prepare this the night before, that’s totally fine! Simply just cover the dish with aluminum foil or plastic wrap to keep the moisture inside and store in the refrigerator.
**Before roasting veggies in the oven, allow the dish to come to room temperature or at least almost to room temperature. I’ve broken a glass roasting pan in the oven before because the oven was very hot and my glass baking dish was cold. Not a fun event!!!