If you’re craving something cozy, hearty, and filled with the best flavors of fall, then my Oven Roasted Autumn Medley is just what you need. This dish is all you love about autumn in one pan – roasted root vegetables and seasonal squashes, infused with warm aromatic herbs. It’s the perfect side dish to bring warmth to your weeknight dinners, or as an impressive option for a festive Thanksgiving spread. I promise once you whip up this epic medley, there’s going to be no looking back – it’s that darn good!
In terms of taste, it’s a sweet, savory, and slightly caramelized magic that is beyond delicious! The classic fall ingredients, when roasted on high heat, bring out their naturally sweet aroma and unique, earthy flavors, making this dish an absolute delight. Plus, isn’t there something utterly comforting and wonderful about roasting veggies in autumn?
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4-6
- Yield: 6 cups
Now, if you’re ready to dive in and create this flavorful fiesta, let’s spring right into the flavorful journey!
Ingredients & Equipment You’ll Need
- 2 cups of cubed butternut squash
- 2 cups of chopped carrots
- 1 cup of chopped parsnips
- 2 large sweet potatoes
- 4 tablespoons of olive oil
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- Salt and pepper to taste
For this recipe you’ll need a chopping board, sharp knife, a large mixing bowl and a roasting pan.
The autumn veggies create a hearty base for this dish, providing a burst of natural sweetness. The olive oil helps to crisp them up, while the herbs give an amazing aroma and earthy flavor profile. Be mindful of the high temperature when roasting; you don’t want to burn these beauties!
How To Make Oven Roasted Autumn Medley
- Preheat your oven to 425��F (220��C). Meanwhile, prep your veggies by peeling and chopping them into evenly-sized pieces.
- In a large mixing bowl, combine the prepped veggies, olive oil, herbs, salt, and pepper. Toss until everything is well-coated in the oil and spices.
- Spread the tossed veggies in a single layer onto a roasting pan. Make sure they have some space between them for proper roasting.
- Roast in the preheated oven for about 40 minutes, or until the vegetables are caramelized and tender, giving them a stir halfway through the cooking time.
- Remove the pan from the oven and let the roasted veggie medley cool for a few minutes before serving.
Tips For The Best Results
- Ensure your veggies are cut into similar sizes. This will ensure uniform cooking.
- Do not overcrowd the pan. This can cause the veggies to steam rather than roast, resulting in a different texture.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or on the stovetop.
Frequently Asked Questions
Q: Can I use different vegetables?
A: Absolutely! Feel free to experiment with brussel sprouts, turnips, or even red onions. Make it your own!
Q: Is this recipe vegan?
A: Yes, it is. All of the ingredients are plant-based.
Q: Can I prepare this dish ahead of time?
A: Definitely, you can chop all the veggies a day in advance and store them in the fridge. Roast them when you’re ready to serve.
Q: Can I freeze the leftovers?
A: Yes, the leftovers can be frozen up to three months. However, the texture may slightly change after thawing.
Q: Can I add some protein to it?
A: Certainly, adding some roasted chicken or grilled tofu can give this dish a protein boost.
Nutritional Facts of Oven-Roasted Autumn Medley
Calories: 250
Fat: 7g
Sodium: 95mg
Carbohydrates: 45g
Fiber: 10g
Sugar: 10g
Protein: 5g
In conclusion, my verdict on the Oven Roasted Autumn Medley is simple. It’s an incredibly tasty, healthy, and versatile side dish that pairs perfectly with a wide variety of mains. Toss it with your favorite protein or serve it alongside a hearty soup or salad – it’s guaranteed to make your meal extra special! Enjoy cooking, mates!
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