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For this Roasted Fall Veggie Medley, I love using fresh, seasonal vegetables. They add great flavor and color. Here’s what you need: - 2 cups butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 cup carrots, sliced - 1 red onion, cut into wedges - 1 cup sweet potatoes, cubed These veggies work well together and bring out the best in each other. Butternut squash adds sweetness, while Brussels sprouts bring a nice crunch. Carrots add color and flavor, and red onion gives a mild bite. Sweet potatoes round it all out with their creamy texture. Great seasoning makes all the difference. Here’s what you need to make these veggies shine: - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste Olive oil helps the veggies roast evenly. Dried thyme adds a warm, earthy taste. Smoked paprika gives a hint of smokiness, while garlic powder boosts flavor. Don’t forget salt and pepper to balance everything out. A few simple garnishes can elevate your dish. I recommend: - Fresh parsley, chopped, for garnish Chopped parsley adds a pop of green and freshness. You can also drizzle balsamic glaze over the top for a sweet touch. This makes the dish more appealing and adds extra flavor. First, set your oven to 425°F (220°C). This high heat helps the veggies get nice and tender. Preheating is key for great roasting. It ensures they cook evenly and develop a lovely caramelized texture. Grab a large mixing bowl. Add the butternut squash, Brussels sprouts, carrots, red onion, and sweet potatoes. These veggies bring color and flavor to your dish. Next, drizzle the olive oil over the veggies. Sprinkle with dried thyme, smoked paprika, garlic powder, salt, and pepper. Toss everything well. Make sure each piece is coated in oil and spices. This step makes the veggies extra tasty. Line a large baking sheet with parchment paper. This keeps the veggies from sticking. Spread the veggie mix evenly across the sheet. Make sure they are in a single layer. This helps them roast evenly. Place the sheet in the oven and roast for 25-30 minutes. Stir the veggies halfway through to ensure they cook well. They are done when they feel tender and look golden brown on the edges. Once they are ready, take them out and let them cool for a few minutes. Garnish with fresh parsley before serving for a bright touch. To get that perfect roast, start with even-sized pieces. Cut all veggies to about the same size. This helps them cook evenly. Preheat your oven to 425°F. A hot oven gives the veggies a nice crisp. Use parchment paper on your baking sheet. This prevents sticking and makes cleanup easy. To boost flavor, try adding fresh herbs like rosemary or sage. A splash of lemon juice before serving can brighten the taste. For a sweet touch, drizzle honey or maple syrup over the veggies. Remember to adjust your seasoning. Taste as you go to find your perfect balance. Serve your roasted veggie medley on a big platter. The colors will wow your guests. Add a drizzle of balsamic glaze for a fancy touch. You can pair these veggies with grains like quinoa or rice. They also go well with roasted meats or fish. Enjoy this dish warm or at room temperature. {{image_2}} You can easily change the veggies in this dish. Try adding zucchini, bell peppers, or cauliflower. Each type brings its own taste and texture. Make sure to cut them into similar sizes for even cooking. Mixing in seasonal veggies adds fun and variety. You can even use leftover veggies from your fridge! This recipe is naturally vegan and gluten-free. You do not need to change any ingredients. The olive oil and spices are safe for all diets. If you want more protein, add chickpeas or lentils. They roast well and taste great with the other veggies. Herbs can change the flavor of your roasted veggies. If you have fresh herbs, use them! Rosemary, sage, or oregano work well. Just chop them finely and mix them in with the oil and spices. Dried herbs are also great, but fresh herbs add a lovely burst of flavor. Experiment with what you have to find your favorite mix! Once your roasted fall veggie medley cools, store it in an airtight container. This helps keep the veggies fresh. In the fridge, it stays good for about 3 to 5 days. When you want a quick meal, just grab it from the fridge! You can freeze the roasted veggies if you want to save them for later. Let them cool completely before putting them in a freezer-safe bag. Remove as much air as you can. This helps prevent freezer burn. Properly stored, they can last for up to 3 months. When you're ready, just thaw them overnight in the fridge. To reheat, you have a few options. The oven works best for keeping the veggies crispy. Preheat your oven to 375°F (190°C) and bake for about 10-15 minutes. You can also use the microwave if you’re in a hurry. Heat in short bursts, stirring between, until warm. Enjoy your tasty veggies again! Yes, you can use frozen vegetables for this dish. Frozen veggies save time and are very convenient. Just make sure to thaw them first. Pat them dry with a paper towel to remove excess moisture. This step helps them roast better and not steam. You can try many herbs with this roasted veggie medley. Rosemary and oregano add a nice touch. Sage gives it a warm fall flavor. Feel free to mix and match based on your taste. Fresh herbs can also be used. They will add a burst of flavor. Check the veggies after 25-30 minutes of roasting. They should be tender and slightly caramelized. You can poke them with a fork to test for doneness. If they are soft and easy to pierce, they are ready. Stirring halfway helps them cook evenly. This blog post covered how to roast vegetables simply and deliciously. We explored what veggies to choose, how to season, and tips for roasting. You learned about storing leftovers and variations for meals. Roasting brings out great flavors and textures, making it a fun way to enjoy veggies. Don't hesitate to try new herbs or mix in favorite veggies. Mastering this dish lets you enjoy healthy meals with ease. Enjoy your cooking journey!

Roasted Fall Veggie Medley Sheet Pan

Elevate your autumn dining with this Roasted Fall Veggie Medley Sheet Pan recipe! Packed with butternut squash, Brussels sprouts, carrots, sweet potatoes, and a delicious blend of spices, this colorful medley is easy to prepare and perfect for any meal. Discover the simple steps to create a healthy and flavorful dish that will impress your family and friends. Click to explore the full recipe and make your kitchen smell amazing!
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Ingredients
  

2 cups butternut squash, peeled and cubed

2 cups Brussels sprouts, halved

1 cup carrots, sliced

1 red onion, cut into wedges

1 cup sweet potatoes, cubed

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, red onion, and sweet potatoes.

      Drizzle the olive oil over the veggies and sprinkle with dried thyme, smoked paprika, garlic powder, salt, and pepper.

        Toss the vegetables until they are evenly coated in the oil and seasonings.

          Line a large baking sheet with parchment paper to prevent sticking. Spread the veggie mixture evenly across the sheet, ensuring they are in a single layer for even roasting.

            Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized on the edges.

              Remove from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the roasted veggies on a large platter, showcasing the vibrant colors. You can drizzle a bit of balsamic glaze over the top for an added touch of elegance.