As the days get shorter and the air turns crisp, our kitchens naturally gravitate towards the comforting, earthy flavors of fall. This time of year brings an abundance of delicious vegetables, perfect for hearty and wholesome meals. And what better way to celebrate them than with a simple, yet incredibly flavorful, Fall Garden Vegetable Roast?
This recipe is a staple for busy weeknights and a fantastic way to use up those beautiful seasonal vegetables you find at the farmers market. It’s versatile, healthy, and comes together in a flash, making it a perfect addition to your fall cooking repertoire. Whether you serve it as a vibrant side dish or a light vegetarian main, this vegetable roast is sure to warm you from the inside out. Feel free to use whatever vegetables suit you and your family or guests.
At GrubTogether.com, we’re big fans of seasonal cooking, and this roast truly embodies the spirit of autumn. It’s a recipe that encourages creativity – feel free to swap in your favorite fall veggies or add a protein to make it a complete meal.
Let’s get cooking!
Ingredients:
- ⅓ c olive oil
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, minced
- 2 cups chopped butternut squash, ¾ in chop
- 2 cups chopped Brussels sprouts, halved or quartered
- 1 cup sliced cremini mushrooms
- 1 red bell pepper, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: Fresh parsley or sage for garnish
Instructions:
- Add Spices to the Bowl: Add oil, salt, pepper, thyme and any other fragrant herbs you wish to a deep sided bowl and whisk well for 30 seconds.
- Toss Vegetables: Place chopped onion, garlic, mushrooms and vegetables in the bowl with the oiled herbs and toss to coat well. You can even switch up the vegetables to others that you may prefer this time of year. The recipe is very versatile.
- Roast: Evenly spread the mixture out on a foil or parchment covered baking sheet, a greased baking dish or cast iron pan. Place in a preheated 375 degree oven to roast for 35-45 minutes depending on your oven and how tender you like your vegetables.
- Taste and Serve: When vegetables are done to your liking, taste and adjust seasoning if needed. Garnish with fresh parsley or sage, if desired. Serve warm as a side dish or mixed with your favorite grain like quinoa or rice for a light meal.
These Fall Roasted Garden Vegetables are a delicious reminder of all the wonderful produce autumn has to offer. It’s simple, satisfying, and incredibly adaptable. We hope you enjoy making it as much as we do!