Cinnamon Maple Glazed Zucchini And Nut Medley

Ingredients

• 3 pieces Medium zucchini, sliced into half-moons
• 3 tablespoons Pure maple syrup
• 2 tablespoons Unsalted butter, melted
• 1 teaspoon Ground cinnamon
• 0.5 cup Walnut halves
• 0.5 cup Pecan halves
• 1 tablespoon Brown sugar(optional)
• 0.5 teaspoon Vanilla extract
• 0.25 teaspoon Sea salt
• 1 tablespoon Olive oil

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together the melted butter, maple syrup, cinnamon, vanilla extract, and sea salt to create the glaze.

3. 3

   Place the sliced zucchini in a large mixing bowl and toss with olive oil and a pinch of salt to lightly coat.

4. 4

   Spread the zucchini in a single layer on the prepared baking sheet and roast for 10 minutes.

5. 5

   Remove the tray from the oven and add the walnuts and pecans, spreading them evenly among the zucchini.

6. 6

   Drizzle the maple cinnamon glaze over the zucchini and nut mixture, tossing gently with a spatula to ensure even coating.

7. 7

   Return the tray to the oven and roast for an additional 8-10 minutes until the glaze is bubbling and the nuts are toasted.

8. 8

   Remove from the oven and let sit for 2 minutes before serving to allow the glaze to thicken and adhere to the medley.