With the classic comfort of roasted vegetables and the seasonal essence of apple cider, these veggies make the perfect Thanksgiving side dish! You can swap out any of the veggies listed here for your favorites, such as zucchini or green beans. Then just chop, toss, and roast! Finish them off with a little maple syrup and butter, and you might just think these veggies transformed into dessert! It’s an easy (yet impressive!) addition to your holiday table.

Ingredients:

· 2 cups butternut squash, peeled and cubed into 1-inch pieces

· 1 cup Brussels sprouts, trimmed and halved

· 1 cup carrots, peeled and sliced into 1/2-inch rounds (use the multicolored ones to feel extra fancy!)

· 1/2 cup extra-virgin olive oil

· 1/4 cup apple cider

· 2 tbsp pure maple syrup

· 1 tbsp fresh rosemary, finely chopped

· Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.

2. In a large mixing bowl, combine the butternut squash, Brussels sprouts, and carrots.

3. In a small bowl, whisk together the extra-virgin olive oil, apple cider, maple syrup, rosemary, sea salt, and black pepper until well blended.

4. Pour the apple cider mixture over the vegetables and toss until evenly coated. Tip: For maximum flavor, let the vegetables marinate in the mixture for 10 minutes before roasting.

5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for even roasting.

6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

7. Remove from the oven and let stand for 5 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

This recipe took inspiration from the website simplyfamilyrecipes.com