Name: Fall Roasted Vegetables with Maple and Smoked Paprika
Ingredients: 1 large sweet potato, peeled and cubed (about 1-inch pieces); 2 cups Brussels sprouts, trimmed and halved; 2 cups butternut squash, peeled and cubed; 1 large red onion, cut into thick wedges; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 tablespoon Badass Burger Booster; ½ teaspoon ground cinnamon; 2 tablespoons pure maple syrup; 1 teaspoon kosher salt, or to taste; ½ teaspoon freshly ground black pepper; 4–5 sprigs fresh thyme, plus extra for garnish

Ingredients

Scale

1 large sweet potato, peeled and cubed (about 1-inch pieces)
2 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
1 large red onion, cut into thick wedges
3 tablespoons olive oil
1 teaspoon smoked paprika
1 tablespoon Badass Burger Booster
1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
4-5 sprigs fresh thyme, plus extra for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large bowl, combine sweet potato, Brussels sprouts, butternut squash, and red onion.
Drizzle with olive oil and maple syrup. Sprinkle on smoked paprika, Badass Burger Booster, cinnamon, salt, pepper, and the leaves from the thyme sprigs. Toss until evenly coated.
Spread vegetables in a single layer on the sheet pan. Roast for 35–45 minutes, flipping halfway through, until tender and caramelized.
Taste and adjust seasoning if needed. Garnish with a few fresh thyme sprigs before serving.

Chef’s Notes

Add a handful of pecans or pumpkin seeds during the last 10 minutes for extra crunch.
A splash of apple cider vinegar or lemon juice at the end brightens the flavors.
Works great as a side for meats, burgers, or grain bowls.

Category: vegetables, sides, recipes