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!
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.