Roasted Fall Vegetables
A hearty and vibrant side dish featuring seasonal vegetables roasted to perfection, ideal for cozy dinners and festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups carrots, peeled and sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: balsamic vinegar for drizzling
- Optional: fresh herbs like parsley or sage for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the butternut squash, Brussels sprouts, carrots, and red onion in a large bowl.
- Drizzle the vegetables with olive oil, then add garlic powder, thyme, rosemary, salt, and pepper.
- Toss everything together until the vegetables are well coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, tossing halfway through until tender and caramelized.
- Drizzle with balsamic vinegar if desired and garnish with fresh herbs before serving.
Notes
Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
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