Roasted Fall Vegetables Recipe: A Simple Seasonal Delight

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Roasted Fall Vegetables RecipeFall is a season that paints nature in a vibrant palette of reds, oranges, and yellows, and it’s the perfect time to indulge in the earthy flavors of roasted fall vegetables. This delightful dish brings together the best of autumn’s bounty, offering a harmonious blend of sweet, savory, and nutty flavors. Roasting is one of the simplest yet most effective ways to enhance the natural sweetness of vegetables, and this recipe is a testament to that. Whether you’re looking for a comforting side dish or a nutritious main course, these roasted fall vegetables are sure to satisfy your cravings.

Ingredients

To make this delicious roasted fall vegetables recipe, you’ll need the following ingredients:

  • 1 pound of Brussels sprouts, halved
  • 2 large carrots, peeled and sliced
  • 1 large sweet potato, peeled and diced
  • 1 red onion, cut into wedges
  • 2 cups of butternut squash, peeled and cubed
  • 3 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of maple syrup (optional for added sweetness)

Additional Ingredients for Variations

  • 1 cup of halved cherry tomatoes for a burst of color and flavor
  • ½ cup of chopped walnuts or pecans for added crunch
  • ¼ cup of grated Parmesan cheese for a savory touch

Instructions

Step 1: Prepare the Vegetables

  1. Preheat the oven to 400°F (200°C) to ensure it’s hot enough to caramelize the vegetables.
  2. Wash and dry all the vegetables thoroughly. This step is crucial to ensure that they roast rather than steam in the oven.
  3. Prepare the Brussels sprouts by trimming the ends and cutting them in half. This will allow them to cook evenly and develop a crispy outer layer.
  4. Peel and slice the carrots into thick rounds to ensure they remain tender yet slightly firm after roasting.
  5. Peel and dice the sweet potato into uniform cubes to guarantee even cooking.
  6. Cut the red onion into wedges, which will caramelize beautifully and add a subtle sweetness to the dish.
  7. Peel and cube the butternut squash into bite-sized pieces, ensuring consistency in size for uniform cooking.

Step 2: Season the Vegetables

  1. In a large mixing bowl, combine the Brussels sprouts, carrots, sweet potato, red onion, and butternut squash.
  2. Drizzle the olive oil over the vegetables, ensuring they are evenly coated.
  3. Add the minced garlic, dried thyme, and dried rosemary, tossing everything together to distribute the seasonings evenly.
  4. Season with salt and pepper to taste, adjusting according to your preference.
  5. Optional: Add the cherry tomatoes, chopped walnuts, and Parmesan cheese for added flavor and texture.

Step 3: Roast the Vegetables

  1. Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the vegetables, as this can prevent them from roasting properly.
  2. Place the baking sheet in the preheated oven and roast for 25–30 minutes or until the vegetables are tender and caramelized. Stir the vegetables halfway through the cooking time to ensure even browning.
  3. Drizzle with balsamic vinegar and maple syrup during the last 5 minutes of roasting for a touch of sweetness and acidity.

Tips and Variations

Cooking Tips

  • Uniform Sizing: Cutting the vegetables into similar sizes ensures even cooking and prevents some pieces from overcooking while others remain underdone.
  • Preheating the Oven: Make sure the oven is fully preheated before adding the vegetables. A hot oven helps to caramelize the natural sugars in the vegetables, enhancing their flavors.
  • Avoid Overcrowding: Give the vegetables enough space on the baking sheet to roast properly. If necessary, use two baking sheets to avoid overcrowding.

Variations

  • Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a spicy version of roasted fall vegetables.
  • Herb Infusion: Experiment with different herbs such as sage or oregano to change the flavor profile of the dish.
  • Citrus Zest: Add a sprinkle of lemon or orange zest before serving for a refreshing twist.

Substitutions

  • Vegetables: Feel free to substitute any of the vegetables with others you enjoy, such as parsnips or beets.
  • Oil: Swap olive oil for avocado oil or coconut oil for a different flavor.
  • Sweetener: Use honey or agave syrup instead of maple syrup for a different kind of sweetness.

Nutritional Information

Here’s a basic nutritional breakdown per serving of roasted fall vegetables (serves 4):

  • Calories: 180
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 3g
  • Vitamin A: 180% of the Daily Value
  • Vitamin C: 60% of the Daily Value
  • Calcium: 6% of the Daily Value
  • Iron: 8% of the Daily Value

Roasted fall vegetables are a delicious and nutritious way to embrace the flavors of the season. This simple roasted fall vegetable recipe is perfect for cozy dinners and festive gatherings alike. The combination of sweet, savory, and nutty flavors creates a comforting dish that will leave your taste buds satisfied.

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