Autumn Roasted Vegetables Recipe Roasted Autumn Vegetables With Fresh Herbs Recipe On Food52

Autumn is here, and it's the perfect time to enjoy the wonderful flavors and warmth that the season brings. One dish that is perfect for the season is roasted autumn vegetables, which is a simple and tasty way to enjoy the bounty of the season. In this post, we'll share with you two different recipes for roasted autumn vegetables, along with some tips and tricks to help you make the most of this dish.

Recipe 1: Roasted Autumn Vegetables with Fresh Herbs

This recipe is perfect for those who want a simple and delicious way to enjoy the flavors of autumn vegetables. Here's what you'll need:

Ingredients

• 1 small butternut squash, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 1 large red onion, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste

Tools

• Large baking sheet
• Sharp knife
• Cutting board

How to Make

1. Preheat your oven to 425°F (220°C).
2. Combine the diced butternut squash, sweet potato, Brussels sprouts, and red onion in a bowl.
3. Drizzle the vegetables with olive oil and toss to coat.
4. Season the vegetables with chopped rosemary, thyme, salt, and pepper, and toss to combine.
5. Spread the vegetables in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, until the vegetables are tender and caramelized.

Tips

• If you're short on time, you can chop the vegetables ahead of time and store them in the fridge until you're ready to roast them.
• For extra flavor, you can add some chopped garlic to the vegetables before roasting.
• Experiment with different herbs and spices to find your favorite flavor combination.

Note

This dish is perfect for serving alongside roasted chicken or turkey, or for enjoying on its own as a vegetarian main dish.

Recipe 2: Roasted Fall Vegetables

If you're looking for a slightly different twist on roasted autumn vegetables, this recipe is perfect for you. Here's what you'll need:

Ingredients

• 1 small butternut squash, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 1 large red onion, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• Salt and pepper to taste

Tools

• Large baking sheet
• Sharp knife
• Cutting board

How to Make

1. Preheat your oven to 425°F (220°C).
2. Combine the diced butternut squash, sweet potato, Brussels sprouts, and red onion in a bowl.
3. Drizzle the vegetables with olive oil and toss to coat.
4. Season the vegetables with salt and pepper, and toss to combine.
5. Spread the vegetables in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, until the vegetables are tender and caramelized.
7. In a small bowl, whisk together the balsamic vinegar and honey.
8. Drizzle the balsamic-honey mixture over the roasted vegetables.
9. Toss to combine and serve.

Tips

• The balsamic-honey glaze adds a delicious tangy-sweet flavor to the vegetables, but feel free to experiment with different glazes and sauces to find your favorite flavor combination.
• This recipe works well with other fall vegetables too - try adding some diced parsnips or carrots for extra variety.

Note

This dish is perfect for serving alongside a hearty stew or a roast beef, or for enjoying on its own as a vegetarian main dish.

With these two recipes, you're sure to enjoy the delicious flavors of autumn vegetables. Whether you prefer a more traditional herb-flavored roasted vegetable dish or a slightly sweeter version with balsamic-honey glaze, these recipes are perfect for showcasing the bounty of the season. So why not try making them yourself and enjoy a delicious taste of fall today?