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Roasted Fall Veggie Panzanella with Maple Glaze

1 Hr


2 Cups Martin’s Potato Rolls, cut into ½-inch cubes (any assortment, such as Dinner or 12 Sliced)

16 Ounces Brussels Sprouts, halved

1/2 Medium Red Onion, diced

4 Tablespoons Salted Butter, melted, divided

1 Tablespoon Fresh Lemon Juice Salt, to taste

3 Cups Butternut Squash, diced into ¾-inch pieces

2 Medium Apples, diced into ¾-inch pieces

2-3 Regular or Tri-Colored Carrots, diced into ¾-inch pieces

2 Tablespoons Light Brown Sugar

1 Tablespoon Maple Syrup

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

2/3 Cup Pecans, roughly chopped

1/3 Cup Dried Cranberries

For Maple Glaze:

1/4 Cup Maple Syrup

1 Tablespoon Butter, melted

½ Teaspoon Cinnamon

Serves: 5


Step 1

Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

Step 2

Place halved Brussels sprouts and diced red onions in a large mixing bowl. Add 2 tablespoons butter, 1 tablespoon lemon juice, and salt to taste; toss to combine. Transfer to baking sheet and spread out across pan.

Step 3

Place squash, apples, and carrots in the same mixing bowl. Add remaining 2 tablespoons butter, then sprinkle with brown sugar, 1 tablespoon maple syrup, cinnamon, nutmeg, and salt; toss to evenly coat. Transfer to the baking sheet and spread into an even layer (mix in around the Brussels sprouts and onions).

Step 4

Roast in oven, tossing once halfway through baking, until Brussels sprouts have browned slightly and squash is soft, about 40 minutes. Sprinkle on the pecans and cranberries during the last 5 minutes of baking.

Step 5

Meanwhile, prepare Martin’s Potato Bread by cutting assorted bread and rolls into ½-inch cubes. On a separate baking pan, toast bread cubes in the oven for about 5 minutes, or until golden and lightly toasted.

Step 6

Make Maple Glaze: in a small bowl, mix together ¼ cup maple syrup, 1 tablespoon melted butter, and ½ teaspoon cinnamon.

Step 7

Remove roasted veggies and toasted bread from oven and combine together in a large mixing bowl. Add Maple Glaze and toss to combine. (Alternatively, you can serve Maple Glaze as a dipping sauce on the side or drizzle on top without tossing).

Step 8

Serve warm.

Recipe adapted from: