Description
A vibrant medley of roasted fall vegetables including butternut squash, carrots, Brussels sprouts, red onion, and sweet potatoes, seasoned with aromatic herbs and garlic, then caramelized to perfection in the oven. This hearty, healthy dish is perfect as a warm side for any autumn meal.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, peeled and diced into 1-inch cubes
- 2 cups carrots, peeled and sliced into 1-inch pieces
- 2 cups Brussels sprouts, trimmed and halved
- 1 large red onion, peeled and cut into wedges
- 1 cup sweet potatoes, peeled and diced into 1-inch cubes
Seasonings & Oils
- 1/4 cup olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Additions
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting and caramelizing the vegetables.
- Prepare Vegetables: In a large mixing bowl, combine the butternut squash, carrots, Brussels sprouts, red onion, and sweet potatoes.
- Season Vegetables: Drizzle the olive oil over the vegetables and sprinkle with dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss thoroughly to ensure even coating.
- Arrange on Baking Sheet: Spread the vegetable mixture in a single layer on a large baking sheet, ensuring pieces are spaced for even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven. Roast for 25-30 minutes until vegetables are tender and caramelized, stirring halfway through cooking.
- Add Balsamic Vinegar: If using balsamic vinegar, after 25 minutes, remove the vegetables, drizzle vinegar over them, toss gently, and return to oven for an additional 5 minutes.
- Finish and Season: Remove the vegetables from the oven and let cool slightly. Adjust seasoning with additional salt and pepper if needed.
- Serve: Transfer roasted vegetables to a serving platter and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Ensure vegetables are cut into uniform pieces to guarantee even cooking.
- Vegetables can be changed seasonally or based on preference; root vegetables work best for roasting.
- For extra crispiness, do not overcrowd the baking sheet.
- Balsamic vinegar adds a touch of acidity and depth but is optional.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
