Fall Harvest Veggies
A colorful medley of fresh vegetables roasted to perfection, bringing warmth and comfort during the fall season.
Servings: 6 servings
Calories: 220kcal
Ingredients
Vegetables
- 8 ounces Brussels sprouts, halved (225 grams)
- 4 large carrots, peeled and cut into 1-inch slices (about 450 grams)
- 1 large sweet potato or 2 medium sweet potatoes, peeled and cut into 1-inch pieces (about 400-500 grams)
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 450-500 grams)
- 1 medium acorn squash, cut into 1/4-inch slices (about 400 grams)
Aromatics and Seasonings
- 3 tablespoons olive oil (45 ml)
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, minced (or 1 tablespoon dried sage)
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)
- Salt, to taste
- Pepper, to taste
- Dried cranberries, optional (for garnish)
Instructions
Preparation
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large mixing bowl, combine the Brussels sprouts, carrots, sweet potatoes, butternut squash, and acorn squash. Drizzle the olive oil over the top and mix well until all veggies are lightly coated.
- Divide the vegetable mixture between two large baking sheets. Make sure not to overcrowd them so they roast evenly.
Roasting
- Roast the vegetables in the oven for 20 minutes.
- After 20 minutes, take out the baking sheets, stir the vegetables, and sprinkle the minced shallot, garlic, sage, rosemary, salt, and pepper over them.
- Place them back in the oven and roast for an additional 20 minutes, or until the vegetables are tender and golden brown.
Serving
- Once done, remove from the oven and if desired, top with dried cranberries for a pop of sweetness.
Notes
This dish pairs wonderfully with roasted chicken or a hearty grain salad. For a vegetarian option, serve alongside quinoa or brown rice. A sprinkle of fresh herbs can elevate the presentation. Adjust roasting time if using frozen vegetables.