Description
A vibrant and cozy Autumn Harvest Roasted Vegetables dish featuring butternut squash, brussels sprouts, carrots, and red onion, roasted with fresh herbs, garlic, and walnuts for a perfect fall side dish.
Ingredients
Scale
Vegetables
- 1 lb butternut squash, peeled and diced into 1 inch pieces
- 1 lb brussels sprouts, halved
- 1 lb carrots, peeled and diced into 1 inch pieces
- 1 small red onion, cut into 1 inch chunks
- 3 cloves garlic, minced
Nuts and Herbs
- 1 cup walnuts
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon fresh sage, roughly chopped
Dressings and Seasonings
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon lemon juice
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- Parsley, roughly chopped, to garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400˚F (205˚C). Grease a baking sheet or line it with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and lemon juice until well combined. This mixture will add a lovely tangy flavor to the vegetables.
- Toss Vegetables and Herbs: In a large bowl, combine the diced butternut squash, halved brussels sprouts, diced carrots, chopped red onion, minced garlic, rosemary, sage, coarse salt, ground black pepper, and the olive oil dressing. Toss everything together thoroughly so the vegetables are evenly coated.
- Roast Vegetables: Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 minutes. Then remove from the oven, stir in the walnuts, and return to bake for an additional 10-15 minutes, or until the vegetables are fork-tender and lightly caramelized.
- Finish and Serve: Remove the roasted vegetables from the oven and let them cool for 5-10 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve immediately for a delicious and hearty autumn side dish.
Notes
- To save time, you can prepare the vegetables ahead of roasting and keep them refrigerated.
- For a nut-free version, omit the walnuts or substitute with toasted pumpkin seeds.
- This dish pairs wonderfully with roasted meats, grain bowls, or as a standalone vegetarian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, autumn recipe, butternut squash, brussels sprouts, fall side dish, healthy vegetable roast
