Maple Butter Roasted Vegetables with Pears ia a picture perfect side dish for Thanksgiving or any hearty meal. Made with a medley of fall vegetables accented with sweet pears, this delicious and vibrant side dish will be the star of the table!
1small Delicata squash, cut in 3/4" rings and seeds removed from centres (aim for 1 ring per person)
8carrots, peeled, green tops cut to 1" and cut in half lengthwise (or cut in quarters if large)
1red onion, outer papery skin removed and cut in 8 wedges
12Brussel sprouts, trimmed and halved
1Bartlett pear, cored and cut in 8 wedges
1/4cupolive oil
1 tspkosher salt
Freshly Ground black pepper
1 tsplemon juice
additional rosemary and thyme sprigs for garnish (optional)
Flaky sea salt for garnish (optional)
Instructions
Arrange oven racks in the top 1/3 and bottom 1/3 of the oven. Preheat to 400F. Line 2 large baking sheets with foil.
In a small bowl, combine the melted butter, maple syrup, rosemary, thyme and lemon juice to make the glaze. Set aside.
In a large bowl, combine the cut vegetables and pear. Drizzle with olive oil, sprinkle with kosher salt and add several cracks of freshly ground black pepper. Toss to coat evenly.
Spread the vegetables and pear out on the two prepared pans, dividing equally between the pans and turning the pieces cut side down. Place pans back in the oven and roast the vegetables and pear for 15-20 minutes, until golden brown on the underside. Remove pans from the oven and turn the vegetables and pear browned-side up. Brush the tops of each piece of vegetable and pear with the prepared glaze. Return the pans to the oven, switching the position of the pans in the oven (the pan that had been on the higher rack now goes on the lower rack and vice versa). Roast for another 5-10 minutes until glaze is set and vegetables are tender when pierced with a fork.
Transfer the hot vegetables and pear to a serving platter. Garnish with sprigs of fresh rosemary and thyme, and sprinkle with sea salt if using. Serve immediately.