Roasted Fall Vegetables

The Roasted Fall Vegetables recipe is a comforting dish that celebrates the vibrant flavors of the season. As the leaves change and the air turns crisp, I find myself drawn to warm, hearty meals. This dish, featuring Brussels sprouts and butternut squash, is my go-to for cozy evenings. I love how simple ingredients can come together to create something truly special. Picture this: the sound of vegetables roasting in the oven while the sweet aroma fills your kitchen, inviting everyone to gather around the table. It’s like a warm hug on a plate, perfect for sharing with loved ones during fall festivities.

There’s something magical about roasting vegetables; they caramelize beautifully, enhancing their natural sweetness. When I prepare Roasted Fall Vegetables, I reminisce about family gatherings, where we would savor every bite together. The slight crunch of the vegetables paired with a tangy vinaigrette adds a delightful contrast that keeps you coming back for more. I love serving this dish during Thanksgiving, as it’s a perfect complement to the holiday spread. Whether you’re celebrating or just enjoying a simple weeknight dinner, these roasted veggies are sure to impress.

What to Buy for Roasted Fall Vegetables

Choosing the right ingredients is key to making the Roasted Fall Vegetables shine. The philosophy behind this dish centers around simplicity and freshness. Each ingredient plays a crucial role, enhancing the dish while allowing the natural flavors to stand out.

• 1 pound Brussels sprouts, trimmed and cut in half: These little gems are the star of the show, bringing a nutty flavor and a satisfying crunch.
• 1 Butternut squash (1½-2 pounds), peeled, seeds removed and cut into 1 to 1½-inch cubes: The sweet, creamy texture of the squash balances out the sprouts perfectly.
• 2 tablespoons olive oil: This helps in roasting the vegetables to golden perfection while adding a subtle flavor.
• ½ teaspoon kosher salt: Essential for enhancing the natural flavors of the vegetables.
• Freshly ground black pepper, to taste: A touch of spice that elevates the overall taste of the dish.

The Process for Making Roasted Fall Vegetables

Making Roasted Fall Vegetables is a straightforward process that anyone can master. Follow these easy steps, and you’ll have a delightful dish ready to serve. Let’s dive into the details!

1. First, preheat your oven to 400ºF. This is crucial for achieving a beautifully roasted finish. A hot oven ensures that the vegetables cook evenly and develop that lovely caramelization.
2. Next, in a large bowl, toss together the Brussels sprouts and butternut squash. Make sure they are well combined. This is where the magic begins, as the flavors start to meld together.
3. Add in the olive oil, kosher salt, and freshly ground black pepper. Use your hands to mix everything thoroughly, ensuring each piece is coated with the oil and seasonings. This step is key to enhancing their flavor.
4. Spread the mixture evenly over a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking. Make sure to arrange them in a single layer for optimal roasting.
5. Roast the vegetables in the preheated oven for 20 to 25 minutes. Keep an eye on them; you want them to be tender but not mushy. Toss them halfway through for even cooking.
6. While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, and mustard. This will add a zesty kick that complements the roasted flavors beautifully.
7. Slowly add the remaining olive oil while whisking constantly. This emulsifies the dressing, making it smooth and cohesive. Taste it and adjust the seasonings as necessary to suit your preference.
8. Once the vegetables are roasted to perfection, drizzle the vinaigrette over them. Sprinkle with dried cranberries for a sweet touch. Gently toss everything together to combine, ensuring the vinaigrette coats the vegetables evenly.
9. Return the baking sheet to the oven for an additional 5 minutes. This final touch allows the flavors to meld even more beautifully, creating a dish that’s bursting with taste.
10. Finally, serve the Roasted Fall Vegetables hot. Enjoy the delightful combination of flavors and the vibrant colors on your plate!

Making Adjustments

Sometimes, we may want to adjust a recipe to make it our own. Here are some useful tips for enhancing your experience with Roasted Fall Vegetables.

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to three days. They make a great addition to salads or grain bowls.
• Freezing: You can freeze the roasted vegetables. Just ensure they are completely cool before transferring them to a freezer-safe bag. They can last up to three months.
• Pairing: Serve these roasted beauties alongside grilled chicken or fish for a complete meal. They also work well in a wrap or sandwich.
• Variations: Experiment with different root vegetables like carrots or sweet potatoes. Each brings a unique flavor and texture.
• Serving size: Adjust the quantities based on your needs. This recipe can easily be scaled up or down for different occasions.

Serve This Roasted Fall Vegetables With

When it comes to serving Roasted Fall Vegetables, the possibilities are endless. Here are some wonderful ideas to enhance your dining experience:

• Hearty grains: Pair the roasted vegetables with quinoa or farro for a filling and nutritious meal.
• Grilled meats: They complement grilled chicken or turkey beautifully, making them a perfect side for Thanksgiving.
• Fresh salads: Serve alongside a light salad with lemon vinaigrette to balance the richness.
• Festive occasions: This dish is ideal for holiday gatherings, adding a pop of color and flavor to your table.
• Warm bread: Enjoy with crusty artisan bread to soak up the delicious vinaigrette.
• Cheese platters: They can even accompany a cheese board, providing a savory contrast to the cheeses.

FAQ

Conclusion

In conclusion, the Roasted Fall Vegetables recipe is a wonderful way to celebrate the flavors of autumn. With its simple preparation and deliciously caramelized vegetables, it’s a dish you won’t want to miss. I encourage you to try it this season; you’ll not only enjoy the taste but also create lovely moments with family and friends around the table. Happy cooking!

Roasted Fall Vegetables

The ultimate comfort food, Roasted Fall Vegetables are flavorful, easy to make, and perfect for sharing. With deliciously caramelized veggies, this dish is a must-try for your next dinner. You won't want to miss out on this tasty recipe!

Print Recipe Pin Recipe

Course Side Dishes

Cuisine American

Servings 4 servings

Calories 160 kcal

Equipment

• Oven
• Whisk
• Peeler
• Baking Sheet

Ingredients

  

• 1 pound Brussels sprouts trimmed and cut in half
• 1 Butternut squash Butternut squash (1½-2 pounds), peeled, seeds removed and cut into 1 to 1½-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper to taste

Instructions

 

• Preheat the oven to 400ºF.
• In a bowl, toss together the Brussels sprouts and butternut squash.
• Add the olive oil, kosher salt, and freshly ground black pepper and spread over a baking sheet.
• Roast for 20 to 25 minutes until tender, but not mushy. Toss once in the middle of the roasting time.
• While the vegetables are roasting, make the vinaigrette.
• Whisk together the vinegar, salt, pepper, and mustard. Slowly add the olive oil while whisking constantly. Taste and adjust seasonings (see note).
• Drizzle over the cooked vegetables and sprinkle with the dried cranberries. Toss gently and return to oven for about 5 minutes. Serve hot.

Notes

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to three days. They make a great addition to salads or grain bowls.
• Freezing: You can freeze the roasted vegetables. Just ensure they are completely cool before transferring them to a freezer-safe bag. They can last up to three months.
• Pairing: Serve these roasted beauties alongside grilled chicken or fish for a complete meal. They also work well in a wrap or sandwich.
• Variations: Experiment with different root vegetables like carrots or sweet potatoes. Each brings a unique flavor and texture.
• Serving size: Adjust the quantities based on your needs. This recipe can easily be scaled up or down for different occasions.

Keyword Fall vegetable recipes, Healthy Side Dishes, Roasted Fall Vegetables, Thanksgiving vegetables

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.