This Roasted Autumn Vegetable Medley is a hearty and flavorful dish that celebrates the bounty of the fall season. Packed with seasonal vegetables such as butternut squash, Brussels sprouts, and carrots, this recipe is not only delicious but also rich in vitamins and antioxidants. Each serving contains around 250 calories, making it a healthy side or main dish that’s perfect for any occasion. The natural sweetness of the roasted vegetables, combined with fragrant herbs, makes this medley a delightful addition to your table.
Servings and Time:
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients:
- 1 medium butternut squash, peeled and diced
- 2 cups Brussels sprouts, halved
- 3 large carrots, sliced
- 1 red onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables, enhancing their natural sweetness.
- Prepare the Vegetables:
- In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, sliced carrots, and chopped red onion.
- Season the Veggies:
- Drizzle the olive oil over the vegetables and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Roast in the Oven:
- Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Finishing Touches:
- Once the vegetables are done roasting, remove them from the oven. Drizzle with balsamic vinegar if desired for added flavor. Toss gently and serve warm.
Tips for Success:
- Seasonal Swaps: This recipe is highly adaptable. Feel free to swap in other seasonal vegetables like sweet potatoes, parsnips, or cauliflower. Using a mix of different colors not only enhances the visual appeal but also boosts the nutrient content of the dish.
- Make It a Meal: For a heartier option, consider adding a protein source like chickpeas or cooked chicken to the roasted vegetables. This addition can transform the medley into a satisfying main dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Roasted vegetables can also be delicious in salads, grain bowls, or wraps.
You can make small additions or omissions according to your taste preferences.
This seasonal recipe is perfect for autumn gatherings or as a comforting weeknight dinner. Enjoy the flavors of the season!
