What is the magic of autumn? The crisp air, the changing leaves, and the abundance of amazing seasonal produce just begging to be eaten. What is the best way to transform something into something delicious I’ve been making a variation of this Fall Veggies Recipe for years. Think of it as a sheet pan version of ratatouille, but heartier and with slight sweetness that makes it flavorful. Is it irresistible? What’s easier than roasting each veggie individually, and the flavors meld together in a way that’s more interesting than frying them individually. I remember my grandma making something similar (though probably without all the fancy balsamic glaze). ), and this dish always brings back those cozy memories. I can’t wait to share a hug with you!
What are some of the best fall veg recipes?
What is a fall vegetable recipe? What are some of the best spices to serve with a balsamic glaze? Think of it as a warm salad – or as an extremely healthy side dish – that’s packed with flavor and nutrients. What’s essentially taking all the best produce of the season – Butternut Squash, Brussels sprouts, cauliflower, broccoli, kale, tomatoes, cucumber, and arugula. Sweet potatoes, apples – and roasting them until they’re tender and caramelized. What’s not to like about the balsamic glaze? My kids love it, which is a win in my book! Is this a pantry-friendly dish? Can make again and again. Is it safe to throw in some turnips or parsnips? What is the best way to enjoy fall on one sheet pan?
Why you’ll love this recipe?
What are some of the reasons why this Fall Veggies Recipe is a total winner?flavorWhat are some good combinations of sweet potatoes, Brussels Sprouts, and apples? What is balsa Is this a little sweet, savory, and totally satisfying?simpleWhat’s a sheet pan? What are some easy recipes to throw together on a busy weeknight? Third, it’s incrediblycost-effectiveFall vegetables are usually pretty affordable, and you can often find them on sale at your local grocery store. What is farmer’s What is it like to be a girl?versatile! You can serve it as a side dish, add it to salads, or even toss it with pasta. What I love most about this is how easily it adapts to what I have on hand. Sometimes I add cranberries for extra sweetness, or pecans for a little crunch. What are some good ways to eat sausage? How do I get my kids to eat vegetables? Is it a kitchen staple during the autumn months? I’ve made similar sheet pan recipes before, but the balsamic glaze and the specific combination of spices. What is fall veggies? Is it a crowd-pleaser?
How do I make this fall Veggies Recipe?
Quick Overview
How do I make this fall Veggies Recipe? What are some good ways to chop veggies, toss them with oil and spices, and roast them until tender and slightly browned. What is the best way to cut vegetables into similar sizes so that they cook evenly. What’s not to like about the balsamic glaze? Even a novice cook can nail this one. What is a good dish to make without spending hours in the kitchen? What’s the best part? Minimal cleanup!
Ingredients
For the Fall Veggies: How do I
* 1 Butternut Squash, peeled, seeded and cubed (about 2 cups). I prefer medium-sized squash, they tend to be sweeter.
* 1 pound Brussels sprouts, trimmed and halved (or quartered if large). Make sure they’re dry. How do Brussels sprouts get soggy in the oven?
* 2 medium sweet potatoes, peeled and cubed (about 2 cups). Can you also use garnet yams for a different flavor?
* 2 apples (like Honeycrisp or Gala), cored and cubed. The tartness of apples balances the sweetness of other veggies.
* 2 tablespoons olive oil. Extra virgin olive oil adds the best flavor, but regular olive oils work too.
* 1 teaspoon dried thyme is better than fresh!
* 1/2 teaspoon dried rosemary. Be careful not to overdo it; rosemary can be overpowering.
* 1/4 teaspoon salt. Adjust to taste; you can always add more later.
* 1/4 teaspoon black pepper. Freshly ground pepper is always best.
For the Balsamic Glaze:
* 1/2 cup balsamic vinegar. Use a good quality Balsamico vinegar for the best flavor.
Is maple syrup a good substitute for brown sugar?
* 1 tablespoon Dijon mustard. This adds a little tanginess and helps to emulsify the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. I’ve tried this without parchment, and it’s a real pain to scrub the pan afterward! Make sure the oven is fully preheated before you put the veggies in. How do I make them caramelize?
Step 2: Toss Veggies with Oil and Spices
In a large bowl, combine the butternut squash, Brussels Sprouts, sweet potatoes, and apples. Set aside. Drizzle with olive oil and sprinkle with thyme, rosemary, salt and pepper. Toss everything together until the vegetables are evenly coated. How do I get a nice, even coating of flavor for my food? Don’t be afraid to use your hands to get everything mixed well.
Step 3: Roast the Veggies
Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded; this will prevent them from browning properly. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. I usually flip them halfway through to ensure even cooking. Keep an eye on them, as oven temperatures can vary.
Step 4: Make the Balsamic Glaze
While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and Dijon mustard. Set aside. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened. It should cover the back of a spoon. Be careful not to burn it!
Step 5: Drizzle & Serve
Remove the vegetables from the oven and drizzle generously with the balsamic glaze. Toss gently to coat. Serve immediately and enjoy! I sometimes like to sprinkle with a little extra salt and pepper before serving. Is it good to serve this with pecans or walnuts?
What should I serve it with?
What are some of the best Fall Veggie Recipes?What is a good weeknight dinner?Serve it as a side dish with grilled chicken, baked salmon, or boiled potatoes. What are some good Side Dishes to serve with your main course?What is the best Thanksgiving feast?What is a great Thanksgiving spread? It adds a touch of sweetness and balances out the richer, heavier dishes.As a Vegetarian Main Course:Toss the roasted vegetables with cooked quinoa or farro for a satisfying and complete vegetarian meal. What are some good substitutes for goat cheese?What is a quick lunch?What are the best ways to eat roasted vegetables in a container? What are some of the best lunches on the go? My family loves this served warm with a scoop of creamy mashed potatoes. Or on top of bed of spinach. I sometimes add a sprinkle of Parmesan cheese. What is the best combination of flavors in this recipe? What are the best crowd pleasers?
What are some tips for perfecting your fall Veggies Recipe?
What are some of the best Fall Veggie Recipes?
Veggies Prep:Make sure to cut the vegetables into even sizes. This ensures that they cook evenly and prevents some pieces from being overcooked while others are still in the oven. Is it still under I usually aim for about 1-inch cubes. Also, don’t skip the step of drying your Brussels sprouts! Excess moisture will steam them instead of roasting them, resulting in soggy sprouts.
Balsamic Glaze: Don’t rush the balsamic glaze. Simmer it gently over low heat until it thickens slightly. This will concentrate the flavors and create a beautifully glossy glaze. If you accidentally burn it, don’t worry! Just start over with fresh balsamic vinegar. It’s better to take the time to get it right.
Roasting Time: Keep an eye on the vegetables while they’re roasting. Oven temperatures can vary, so they may need a little more or less time. You’ll know they’re done when they’re tender and slightly caramelized. I usually check them after 25 minutes and then adjust the cooking time accordingly.
Sweetness Balance: If you find that the vegetables are too sweet, you can add a squeeze of lemon juice or a splash of balsamic vinegar to balance the flavors. I sometimes add a pinch of red pepper flakes for a little bit of heat.
Spice it Up: Feel free to experiment with different herbs and spices. Cinnamon, nutmeg, or ginger would also be delicious in this recipe. I’ve even tried adding a little smoked paprika for a smoky flavor.
Ingredient Swaps: If you don’t have butternut squash, you can substitute with acorn squash or kabocha squash. You can also use different types of apples, like Granny Smith or Fuji. Don’t be afraid to get creative!
Storing and Reheating Tips
Here’s how to properly store your Fall Veggies Recipe so you can enjoy it for days to come:
Room Temperature: You can leave the roasted vegetables at room temperature for up to 2 hours. After that, they should be refrigerated to prevent bacterial growth.
Refrigerator Storage: Store the roasted vegetables in an airtight container in the refrigerator for up to 3-4 days. Make sure they’re completely cooled before storing them. This will help to prevent condensation and keep them from getting soggy.
Freezer Instructions: For longer storage, you can freeze the roasted vegetables. Spread them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, you can either microwave them for a few minutes, or roast them in the oven at 350°F (175°C) until warmed through. I prefer the oven method, as it helps to crisp them up a bit. You can also sauté them in a skillet with a little olive oil.
Glaze Timing Advice: If you plan to store the vegetables, it’s best to add the balsamic glaze just before serving. This will prevent them from getting soggy during storage. You can store the glaze separately in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions
Final Thoughts
This Fall Veggies Recipe is a celebration of all the wonderful flavors of autumn. It’s easy to make, incredibly versatile, and packed with nutrients. I love that it’s a dish that the whole family enjoys, even my picky eaters! If you’re looking for a healthy and delicious way to enjoy the bounty of fall, this recipe is a must-try. And if you love this, you might also enjoy my roasted root vegetable medley or my butternut squash soup. I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know what variations you tried. Happy cooking!
Fall Veggies Recipe
Ingredients
Main Ingredients
- 1 lb Butternut Squash
- 0.5 lb Sweet Potatoes
- 1 cup Brussels Sprouts Halved
- 2 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Peel and chop butternut squash and sweet potatoes into 1-inch cubes.
- Toss vegetables with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly caramelized.
