Get ready to elevate your fall dining experience with this mouthwatering Oven Roasted Autumn Medley that promises to turn ordinary vegetables into a culinary masterpiece. Imagine golden-brown butternut squash, caramelized carrots, and perfectly roasted Brussels sprouts that will have your family and friends begging for seconds. This simple yet stunning dish captures the essence of autumn's rich, comforting flavors in just one pan, making it the ultimate side dish or vegetarian main course that's both nutritious and incredibly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 large butternut squash
- 2 large carrots
- 2 large Brussels sprouts
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash all vegetables thoroughly under cool running water. Pat dry with clean kitchen towels to remove excess moisture.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cut into 1-inch cubes of roughly equal size to ensure even roasting.
- Trim the ends of the carrots and Brussels sprouts. Peel the carrots and slice them diagonally into 1-inch thick pieces. Halve the Brussels sprouts, removing any discolored outer leaves.
- Place all cut vegetables in a large mixing bowl. Drizzle olive oil over the vegetables, then sprinkle with salt and freshly ground black pepper. Toss gently to ensure all pieces are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows for proper caramelization and roasting.
- Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring or turning the vegetables halfway through cooking to promote even browning.
- Check for doneness by piercing the squash and carrots with a fork. The vegetables should be tender and have golden-brown edges.
- Remove from the oven and let rest for 5 minutes before serving. The vegetables will continue to develop flavor as they cool slightly.
- Transfer to a serving dish and optionally garnish with fresh herbs like thyme or rosemary for additional aroma and flavor.
Tips
- Cut vegetables into uniform sizes to ensure even roasting and consistent cooking.
- Don't overcrowd the baking sheet - give your vegetables space to caramelize, not steam.
- Use high-quality olive oil and freshly ground black pepper for maximum flavor.
- Rotate the baking sheet halfway through cooking to promote even browning.
- Let the vegetables rest for a few minutes after roasting to allow flavors to develop.
- Experiment with additional herbs like thyme, rosemary, or sage for extra depth.
- For extra crispiness, consider patting vegetables completely dry before seasoning.
- Use a sharp chef's knife for precise, clean cuts when preparing your vegetables.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 20g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
