Roasted Carrot and Butternut Squash with Maple-Balsamic Glaze

A vibrant and flavorful side dish featuring roasted carrots and butternut squash, tossed in a sweet and tangy maple-balsamic glaze.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.77/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Ingredients

Servings

1Butternut Squash(peeled, seeded, and cubed into 1-inch pieces (about 4 cups))

£1.75

1lbCarrots(peeled and cut into 1-inch pieces)

£0.45

2tablespoonsOlive Oil

£0.15

2tablespoonsMaple Syrup(pure maple syrup)

£0.30

1tablespoonBalsamic Vinegar

£0.10

0.5teaspoonDried Thyme

£0.05

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.03

2tablespoonsPumpkin Seeds(Optional Garnish)

£0.25

Total Cost

£3.09

£0.77 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the butternut squash and carrots with olive oil, dried thyme, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
5.
While the vegetables are roasting, prepare the glaze: In a small bowl, whisk together maple syrup and balsamic vinegar.
6.
Once the vegetables are done roasting, transfer them back to the large bowl and toss with the maple-balsamic glaze.
7.
Serve immediately, garnished with pumpkin seeds (optional).

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My Notes

Nutrition Information

Nutrition per serving (280g)

350 kcal / 1464 kJ

Carbs

48g

18% of RDA

Fat

18g

26% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

22 g

24% of RDA

Sodium

310 mg

13% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For easier peeling of the butternut squash, microwave it for 2-3 minutes before cutting.

Adjust the amount of maple syrup and balsamic vinegar to your taste.

Other herbs like rosemary or sage can also be added for extra flavor.

Roasting time may vary depending on your oven; check for tenderness with a fork.

Cooking Equipment

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Creamy Watercress Soup with Toasted Croutons

A vibrant and refreshing creamy watercress soup, perfect as a starter. The peppery bite of the watercress is balanced by the creamy texture, and the toasted croutons add a delightful crunch.

45 minutes

4 servings

Easy

"The peppery freshness of the watercress soup provides a lovely contrast to the sweetness of the roasted vegetables. Its creamy texture also offers a pleasant counterpoint to the slightly caramelized exterior of the carrots and squash. The toasted croutons add a welcome textural element that will complement the soft vegetables."

Dessert

Apple and Blackberry Crumble with Vanilla Custard

A classic British dessert with a warm, comforting flavor, perfect for autumn. The tartness of the fruit balances the sweetness of the crumble topping and is enhanced by creamy vanilla custard.

55 minutes

4 servings

Easy

"Apple and blackberry crumble is a classic British dessert that perfectly complements the autumnal flavors of the main course. The tartness of the fruit balances the sweetness of the maple-balsamic glaze, while the warm, comforting spices provide a harmonious finish. Serving it with vanilla custard adds a layer of creamy richness and enhances the overall dessert experience."

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Chef's Tips

For easier peeling of the butternut squash, microwave it for 2-3 minutes before cutting.

Adjust the amount of maple syrup and balsamic vinegar to your taste.

Other herbs like rosemary or sage can also be added for extra flavor.

Roasting time may vary depending on your oven; check for tenderness with a fork.

Roasted Carrot and Butternut Squash with Maple-Balsamic Glaze

Ingredients

Instructions