Preheat your oven to 425 degrees F. This is the perfect temperature for roasting, allowing the vegetables to caramelize and become tender.
In a large bowl, toss together the butternut squash, Brussels sprouts, and shallots with olive oil. Make sure all the pieces are well coated. As you mix, you’ll notice the vibrant colors of the veggies come together.
Next, add in the fresh thyme, fresh rosemary, and fresh sage. Mix until everything is evenly combined, ensuring the herbs infuse their flavors throughout the vegetables.
Spread the veggies out in an even layer on a sheet pan lined with foil or coated with nonstick spray. Be careful not to overcrowd the pan; you want each piece to have space to roast properly. If necessary, use two sheet pans to give each piece its moment in the oven.
Place the sheet pan in the oven and roast for 15 minutes. You'll hear a gentle sizzle as the veggies start to cook, filling your kitchen with a lovely aroma.
After 15 minutes, carefully remove the pan from the oven. Add in the chopped apples, tossing them together with the veggies. The apples will soften and release their juices, enhancing the flavors.
Return the sheet pan to the oven and roast for an additional 15 minutes. Watch as the vegetables turn a beautiful golden color and become tender.
While the veggies are roasting, prepare the maple glaze. In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, fresh thyme, and cinnamon. Bring to a simmer, stirring occasionally.
Reduce the heat to medium-low, allowing the glaze to simmer for 5 to 6 minutes until it thickens and reduces. The aroma will be intoxicating, hinting at the deliciousness to come.
Once the veggies and apples are roasted to perfection, transfer them to a serving dish. Toss with chopped pecans for added crunch, and drizzle generously with the maple glaze. Serve and enjoy this wonderful dish with your loved ones!
