Maple Roasted Veggies

Sweet, savory, and perfectly caramelized, these Maple Roasted Veggies are a delicious side dish that delivers big flavor with simple ingredients. Roasted until golden and tender, a mix of fall vegetables is coated in a lightly sweet maple glaze made even better with PB2 Pure Peanut Powder.

PB2 adds subtle nutty depth and helps the maple glaze cling to every bite—without heaviness or excess fat. The result is a cozy, crave-worthy dish that pairs beautifully with weeknight dinners, holiday spreads, or meal-prep bowls all year long.

Directions:

1. Place a large, rimmed baking sheet in oven. Preheat oven to 400 degrees F.
2. In a large bowl, stir together butternut squash, carrots, Brussels sprouts, brown sugar, olive oil, and salt until evenly coated. Carefully remove baking sheet from oven. Spread veggies evenly on hot baking sheet in an even layer.
3. Bake veggies on lowest rack of oven until tender and lightly browned in spots, about 20 minutes, rotating pan halfway through cook time.
4. Meanwhile, combine maple syrup and butter in a small saucepan. Heat over medium-low until butter is melted and mixture is warm. Whisk in PB2 and crushed red pepper; bring to a boil. Boil 1 minute, stirring constantly, until thickened; remove from heat.
5. Drizzle veggies with maple-PB2 mixture, and sprinkle with pecans. Serve warm.

Nutrition Analysis (per serving= roughly 1 cup of veggies)

Calories: 243 Carbs: 27.6 g Fiber: 5.1 g Sugar: 14.2 g
Protein: 4.4 g Fat: 14.4 g Sodium: 399 mg

We hope you enjoy these Maple Roasted Veggie recipe. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.