PREHEAT oven to 450°F.
PLACE frozen vegetables in a shallow pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer.
ROAST for 20 minutes or until desired browning has occurred. Stir once halfway through. Remove from oven and place in a serving dish.
PLACE remaining ingredients in a small saucepan and stir well. Cook on medium low until glaze begins to thicken and adheres to the back of a spoon.
REMOVE from heat and drizzle glaze over vegetables.

Roasted Brussels Sprouts, Butternut Squash & Onions with Maple Glaze

This dish will be remembered long after your dinner party is over.

5 Servings

1 (18 oz.) package frozen Pictsweet Farms Vegetables for Roasting Halved Brussels Sprouts, Butternut Squash & Onions
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
3/4 teaspoon garlic, minced
1/3 cup maple syrup
2 tablespoons dark brown sugar
1/8 teaspoon ground Chipotle chili pepper

PREHEAT oven to 450°F.
PLACE frozen vegetables in a shallow pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer.
ROAST for 20 minutes or until desired browning has occurred. Stir once halfway through. Remove from oven and place in a serving dish.
PLACE remaining ingredients in a small saucepan and stir well. Cook on medium low until glaze begins to thicken and adheres to the back of a spoon.
REMOVE from heat and drizzle glaze over vegetables.