Recipe: Roasted Autumn Vegetable Medley
Indulge in the flavors of autumn with our irresistible Roasted Autumn Vegetable Medley recipe. This dish brings together a delightful assortment of seasonal vegetables, each roasted to perfection to enhance their natural sweetness and earthy goodness. It's the perfect side dish for your autumn feasts or a satisfying vegetarian main course.
Ingredients:
1 small butternut squash, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
2 carrots, peeled and cut into sticks
1 red onion, sliced into wedges
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
Salt and pepper, to taste
Balsamic glaze, for drizzling (optional)
Instructions:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, carrot sticks, and onion wedges.
Drizzle the olive oil over the vegetables and gently toss to coat them evenly. Sprinkle the fresh thyme leaves, salt, and pepper, and toss again.
Spread the vegetables in an even layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, tossing them halfway through.
Once roasted, remove the vegetables from the oven and transfer them to a serving dish.
If desired, drizzle the roasted vegetables with balsamic glaze for an extra layer of flavor and visual appeal.
Serve your Roasted Autumn Vegetable Medley as a side dish or a hearty main course.
Enjoy the comforting flavors and rustic charm of autumn with every bite of this delicious medley!