Cucumber Melon White Balsamic
Maple-Kissed Harvest Roasted Veggies
A celebration of autumn’s warmth and the simple beauty of seasonal ingredients.
There’s something undeniably comforting about this time of year — the scent of woodsmoke in the air, the return of slow roasts and hearty meals, and the way our kitchens seem to glow a little warmer as the days grow shorter.
Our Maple-Kissed Harvest Roast was made for those moments. It brings together the earthy sweetness of roasted carrots and winter squash, the rich depth of our Bourbon Maple Dark Balsamic, and the savoury warmth of Roasted Onion Extra Virgin Olive Oil.
As the vegetables caramelize slowly in the oven, their natural sugars mingle with the balsamic’s oaky whisper and the olive oil’s golden richness — creating layers of flavour that feel both nostalgic and new. It’s the kind of dish that anchors a meal, filling your home with the scent of comfort and care.
Maple-Kissed Harvest Roasted Veggies
Serves: 4–6 | Prep Time: 15 min | Cook Time: 45–50 min
The sweetness of roasted carrots and squash meets the deep, oaky warmth of our Bourbon Maple Dark Balsamic and the savoury richness of Roasted Onion Extra Virgin Olive Oil. Finished with a drizzle of balsamic to glaze, this dish is autumn comfort on a plate — perfect for your Thanksgiving table or any cozy weekend supper.
Ingredients:
- 2 cups carrots, peeled and cut into thick sticks
- 4 cups winter squash (such as butternut or acorn), peeled and cubed (or cut into strips)
- 4 tbsp Roasted Onion Extra Virgin Olive Oil
- 4 tbsp Bourbon Maple Dark Balsamic, divided (2 tbsp for roasting, 2 tbsp to glaze)
- Della Terra Fleur de Sel, (salt) to taste
- Freshly ground black pepper, to taste
- Optional: fresh thyme or chopped parsley for garnish
Ingredient Substitutions and Optional Additions:
- Carrots: sub out for parsnips or do a mix of both
- Winter Squash: If you aren't a huge fan of squash, swap it out for sweet potatoes
- Optional addition: Try mixing in any other favourite root vegetables like celery root and potatoes or throw in some beets for colour. These may alter the cooking time slightly so make sure to cube more denser veggies smaller.
Directions:
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the carrots and squash with Roasted Onion Extra Virgin Olive Oil, 2 tbsp of Bourbon Maple Dark Balsamic, Fleur de Sel, and black pepper until everything is evenly coated.
- Spread the vegetables in a single layer on the baking sheet and roast for 45–50 minutes, turning once halfway through, until golden and tender.
- Remove from the oven and drizzle with the remaining 2 tbsp Bourbon Maple Dark Balsamic while still warm. Toss gently to glaze and serve immediately.
- Pro Tip: This dish pairs beautifully with roasted poultry, pork, or salmon. Or, serve it as a hearty vegetarian side with toasted walnuts and fresh herbs.
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