Fall Vegetable Feast with Charlie’s Saucery Glaze

Welcome to our “Fall Veggie Fun”! 🍂🍁

Get ready for a flavorful and playful journey as we roast seasonal veggies with Charlie’s Saucery glaze. It’s a celebration of the season with a dash of cheer. Let’s dive in! 🍽️😄


• 2 cups assorted fall vegetables (e.g., butternut squash, Brussels sprouts, sweet potatoes, carrots)
• Olive oil
• Salt and pepper
• 1/4 cup of Charlie’s Saucery hot sauce 
• 2 tablespoons maple syrup (for that sweet twist)
• 1 tablespoon balsamic vinegar (adds a zesty touch)
• Fresh rosemary or thyme for garnish (they’re like the cool uncles of the herb family)
• Edible flowers for garnish (to make your veggies look fancy)
• Small decorative pumpkins or gourds (they’re like the veggie celebrities)
• Clean, dried, and food-safe autumn leaves (for that rustic vibe)


1. Preheat the oven: Preheat your oven to 400°F (200°C) - it’s showtime!
2. Prepare the vegetables: Wash, peel (if needed), and cut your fall veggies into bite-sized pieces. Place them in a large mixing bowl and tell them it’s their time to shine.
3. Season and toss: Drizzle the veggies with olive oil, add salt and pepper for flavor, and give them a good toss. They love a good massage to get ready for their close-up.
4. Roast the vegetables: Spread the seasoned veggies out on a baking sheet and tell them to be patient while they roast for about 20-25 minutes. They’ll be tender and caramelized soon.
5. Make the glaze: In a small saucepan, combine Charlie’s Saucery, maple syrup (for that sweetness), and balsamic vinegar (to add some flair). Heat it gently until it thickens a bit.
6. Glaze the vegetables: Once the veggies are done roasting, remove them from the oven. Drizzle the glaze over them, and gently toss them to look all glamorous.
7. Return to the oven: Put the veggies back in the oven for another 5-7 minutes to let that glaze work its magic.
8. Serve with flair: Hollow out small pumpkins to use as serving bowls for individual portions of the glazed veggies. It’s their VIP treatment.
9. Colorful Presentation: Add edible flowers around the pumpkin bowls to make them look like they’re dressed for a garden party. And don’t forget those autumn leaves for that rustic touch.
10. Festive Ambiance: Serve on fall-themed plates or platters and place a small decorative pumpkin or gourd on each plate. They’re the star-studded guests at your veggie party.

This playful fall vegetable feast is not just a meal; it’s a celebration of seasonal flavors with a touch of elegance and a few zingers to keep things interesting. Enjoy your delightful fall dish with a side of zing!

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