Introduction
As the leaves change color and the air turns crisp, it’s the perfect time to embrace the rich flavors of autumn. One of my favorite ways to celebrate this season is with a vibrant and hearty Sheet Pan Autumn Veggie Medley. This dish highlights an array of seasonal vegetables, roasting them to perfection while ensuring a delightful crispy finish that elevates each bite.
It’s not just about taste, though; this recipe is also a breeze to prepare, making it an ideal choice for busy weeknights or a cozy weekend gathering. With the warm notes of rosemary, the sweetness of root vegetables, and a hint of garlic, each forkful of this medley provides comfort and satisfaction. Plus, using a sheet pan means minimal cleanup, allowing you to savor every moment of fall without the hassle of extensive cooking.
So, grab your favorite seasonal produce and let’s dive into creating this deliciously easy and wholesome dish that celebrates the essence of autumn!
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup red onion, chopped
- 1 cup sweet potatoes, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pecans, chopped (optional)
- 1/4 cup pomegranate seeds (for garnish, optional)
Instructions
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- Preheat your oven to 425°F (220°C). This will help get those veggies nice and crispy.
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- In a large bowl, combine the butternut squash, Brussels sprouts, carrots, red onion, and sweet potatoes.
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- Drizzle the olive oil over the veggies and sprinkle in the garlic powder, ground cinnamon, smoked paprika, salt, and black pepper. Toss until everything is well coated.
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- Spread the seasoned veggies evenly on a large sheet pan in a single layer for even cooking.
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- Roast in the preheated oven for about 25-30 minutes, stirring halfway through for a golden and crispy finish.
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- Optional: About 5 minutes before taking it out, sprinkle the chopped pecans over the veggies for an extra crunch.
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- Remove the sheet pan from the oven and let it cool for a minute. If using, sprinkle the pomegranate seeds on top before serving.
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- Serve warm and enjoy the cozy flavors of autumn with your family!
- Prep Time: 15 min | Total Time: 45 min | Servings: 4
Key Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 1 red onion, cut into wedges
- 1 cup baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (optional for a crispy finish)
- Fresh parsley, chopped (for garnish)
Baking Process
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Preheat the Oven: Start by preheating your oven to 425°F (220°C). A high temperature will help achieve that perfect crispy finish for your veggies.
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Prepare the Vegetables: While the oven is preheating, wash and chop your autumn vegetables (such as carrots, sweet potatoes, beets, Brussels sprouts, and red onions) into uniform pieces. This ensures they cook evenly. Aim for bite-sized chunks, roughly 1-2 inches.
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Toss with Oil and Seasonings: In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and your choice of herbs (like thyme or rosemary). Use enough oil to coat the vegetables well, but not so much that they are swimming in it. Toss until everything is well combined.
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Arrange on Sheet Pan: Spread the seasoned vegetables in an even layer on a large sheet pan. Be sure to leave some space between the pieces; overcrowding will steam the vegetables instead of roasting them.
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Initial Roast: Place the sheet pan in the preheated oven and roast the vegetables for about 20-25 minutes. This initial roast will start to soften the vegetables and develop flavor. Halfway through, stir the veggies to promote even cooking.
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Add Additional Flavor: After the first 20-25 minutes, remove the pan from the oven. If desired, sprinkle some grated Parmesan cheese or a drizzle of balsamic glaze over the top for added flavor. Toss gently to incorporate.
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Crispy Finish: Return the sheet pan to the oven and continue roasting for an additional 10-15 minutes or until the vegetables are nicely caramelized and crispy. Keep an eye on them to avoid burning, especially if you’ve added cheese.
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Check for Doneness: The veggies should be fork-tender and have crispy edges. If necessary, give them a couple more minutes, but watch closely.
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Final Touches: Once done, remove the sheet pan from the oven and let the veggies cool for a couple of minutes. This resting time will help enhance the flavors and further develop that delightful texture.
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Serve and Enjoy: Serve the Sheet Pan Autumn Veggie Medley warm, either as a savory side dish or over a bed of greens for a hearty fall salad. Enjoy the burst of flavors and the satisfying crunch of perfectly roasted vegetables!
Serving Suggestions
This Sheet Pan Autumn Veggie Medley is a versatile dish that can be enjoyed in various ways. Here are some delicious serving suggestions to complement the flavors and textures of your veggie medley:
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Grain Bed: Serve the roasted veggies over a bed of grains such as quinoa, farro, or brown rice to create a heartier meal. Drizzle with a balsamic glaze for added flavor.
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Protein Pairing: Add your favorite protein source to complete the meal. Grilled chicken, sautéed shrimp, or roasted chickpeas are excellent choices that align well with autumn flavors.
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Warm Salad: Toss the roasted veggies with fresh greens like spinach or arugula for a warm salad. Top with nuts, seeds, and a light vinaigrette to enhance the dish’s freshness.
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Taco Night: Use the roasted veggies as a filling for tacos. Serve in warm corn tortillas with avocado, cilantro, and a squeeze of lime for a festive twist.
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Savory Breakfast: Incorporate the medley into your breakfast routine by mixing it with scrambled eggs or serving it alongside a fluffy omelet. Add a sprinkle of feta or goat cheese for extra creaminess.
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Grilled Cheese Side: Pair with a classic grilled cheese sandwich for a cozy lunch or dinner. The crispy veggies give a delightful crunch juxtaposed with the melty cheese.
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Savory Bowls: Create a wholesome bowl by combining the roasted veggies with sautéed greens, a protein of your choice, and a dollop of hummus or tahini sauce.
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Soup Base: Use the veggie medley as a flavor base for a soup. Blend it with vegetable broth and seasonings for a comforting, pureed autumn soup.
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Savory Muffins: Mix the cooled veggies into muffin batter for unique and flavorful savory muffins. Perfect for brunch or a snack!
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Charcuterie Board: Use the roasted veggies as a component of a seasonal charcuterie board. Pair with your favorite cheeses, cured meats, nuts, and seasonal fruits for a festive spread.
Feel free to mix and match these suggestions to suit your taste! Enjoy the season’s bounty in a delicious and satisfying way.
Conclusion
Incorporating seasonal vegetables into your meals has never been easier or more delicious than with this Sheet Pan Autumn Veggie Medley. The combination of roasted root vegetables, earthy greens, and a crispy finish brings out the natural sweetness and depth of flavor that autumn has to offer. Not only is this dish visually stunning, but it also makes for a hearty and nourishing meal, perfect for crisp fall evenings.
With minimal prep and cleanup, this recipe is ideal for busy weeknights or as a crowd-pleasing side during holiday gatherings. Feel free to customize the vegetable selection based on what you have on hand or what’s in season, ensuring that every batch is unique and full of flavor.
As the leaves turn and the air cools, embrace the comfort of autumn cooking. This Sheet Pan Autumn Veggie Medley is a fantastic way to celebrate the bounty of the season while enjoying a healthy and satisfying dish. So preheat that oven, gather your favorite veggies, and get ready to relish every bite of this wholesome delight!
