Roasted Autumn Vegetable Medley

A vibrant medley of seasonal autumn vegetables, roasted to perfection with aromatic herbs and a touch of garlic. The caramelized edges and rich flavors make this a comforting side dish for any cozy meal.

I have made this every fall and my family always asks for seconds especially with the combination of roasted vegetables and herbs.

Ingredients

• Vegetables: 2 cups butternut squash peeled and cubed, 2 cups sweet potatoes peeled and cubed, 1 cup carrots peeled and sliced thick, 1 cup parsnips peeled and sliced thick, 1 red onion peeled and cut into wedges, 1 cup Brussels sprouts halved
• Oil & Seasoning: 3 tbsp olive oil, 1 ½ tsp sea salt, ½ tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, 3 garlic cloves minced
• Garnish (optional): 2 tbsp chopped fresh parsley, 2 tbsp toasted pumpkin seeds

Instructions

Preheat Oven:

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Combine Vegetables:

In a large bowl, combine all the prepared vegetables.

Season Vegetables:

Drizzle olive oil over the vegetables then add salt, pepper, thyme, rosemary, and minced garlic. Toss until evenly coated.

Arrange on Sheet:

Spread the vegetables in a single layer on the prepared baking sheet.

Roast:

Roast for 30 35 minutes, stirring once halfway through, until the vegetables are tender and golden brown at the edges.

Serve:

Remove from oven, transfer to a serving platter, and garnish with fresh parsley and toasted pumpkin seeds if desired. Serve warm.

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This recipe always brings the family together at the dinner table during the crisp fall evenings and creates warm memories.

Required Tools

Large mixing bowl, Chefs knife, Cutting board, Baking sheet, Parchment paper (optional), Spatula

Allergen Information

Contains no major allergens. Ensure pumpkin seeds are processed in an allergen-safe facility if serving to those with nut allergies.

Nutritional Information

Calories: 205, Total Fat: 8 g, Carbohydrates: 34 g, Protein: 3 g (per serving)

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Enjoy this roasted vegetable medley as a versatile and flavorful addition to any meal; it’s simple to prepare and always satisfies.

Questions About This Recipe

→ What vegetables are used in the medley?

Butternut squash, sweet potatoes, carrots, parsnips, red onion, and Brussels sprouts are combined for a flavorful mix.

→ How is the vegetable medley seasoned?

The vegetables are seasoned with olive oil, sea salt, black pepper, dried thyme, dried rosemary, and minced garlic for aromatic flavor.

→ What is the recommended roasting temperature and time?

Roast the vegetables at 425°F (220°C) for 30 to 35 minutes until tender and browned at the edges.

→ Can the vegetables be substituted or added to?

Yes, alternatives like beets or turnips can be added for variety and different flavors within the autumn theme.

→ How can this dish be served?

Serve warm as a side with roasted meats or as a hearty vegan option alongside grains like quinoa.