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For this roasted fall veggie medley, you need a colorful mix of vegetables. Here’s what to gather: - 2 cups butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 cup carrots, sliced - 1 red onion, cut into wedges - 1 cup beets, peeled and cubed These veggies give great flavor and texture. Each one adds its special touch to the dish. To make the medley pop with flavor, you will also need: - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste - ¼ cup feta cheese, crumbled (optional) - 2 tablespoons balsamic glaze (optional for drizzling) These seasonings will elevate your dish. The feta cheese and balsamic glaze are great for a finishing touch. To make this recipe, you will need a few key items: - A large mixing bowl - A large baking sheet - Parchment paper - A sharp knife for chopping - A cutting board Having the right tools makes cooking easier. With this equipment, you’ll create a tasty, beautiful dish. First, you need to preheat your oven. Set it to 425°F (220°C). This high heat will help caramelize the veggies. Next, grab a large bowl. Add the following vegetables: - 2 cups butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 cup carrots, sliced - 1 red onion, cut into wedges - 1 cup beets, peeled and cubed Drizzle 3 tablespoons of olive oil over the veggies. Then, add 4 cloves of minced garlic, 1 tablespoon of chopped rosemary, 1 teaspoon of smoked paprika, and salt and pepper to taste. Toss everything well. You want each piece to be coated in oil and seasoning. Now, line a large baking sheet with parchment paper. Spread the veggie mixture on the sheet in a single layer. Make sure to leave some space between them. This helps them roast evenly. Place the sheet pan in the preheated oven. Roast the veggies for about 25-30 minutes. Stir them halfway through for even cooking. They should be tender and slightly caramelized when done. Once they’re ready, you can sprinkle some crumbled feta cheese on top, if you like. A drizzle of balsamic glaze adds extra flavor too! Enjoy your roasted fall veggie medley warm. When picking veggies, look for bright colors and firm textures. Choose butternut squash that feels heavy for its size. The skin should be smooth and free of blemishes. For Brussels sprouts, select ones that are tight and green. They should feel firm in your hand. Carrots should be crisp and straight, not limp. Beets need to be firm and smooth, with no soft spots. Red onions should be dry and shiny, with no signs of sprouting. Fresh garlic will be plump and not sprouted. Picking the right veggies will make your dish taste amazing! To get veggies roasted evenly, cut them into similar sizes. Aim for about one-inch pieces. This helps them cook at the same rate. Spread them out on the sheet pan without crowding. If they are too close, they will steam instead of roast. Stir the veggies halfway through cooking. This will help them brown nicely on all sides. Use parchment paper for easy cleanup and to help them roast better. This roasted fall veggie medley is super versatile! You can serve it as a side dish with any main course. It also tastes great over a bed of greens. Add it to grain bowls for a healthy meal. Top with crumbled feta cheese for a salty kick. Drizzle some balsamic glaze for extra sweetness. You can even mix the leftovers into soups or pasta. Enjoy this dish in many ways! {{image_2}} You can change up the veggies based on what’s fresh. Instead of butternut squash, use sweet potatoes. They add a nice sweetness that pairs well with the other flavors. For Brussels sprouts, try green beans or cauliflower. These swaps keep the dish vibrant and fun. Remember to keep the same amount of veggies for best results. You can play with the seasonings to match your taste. Instead of smoked paprika, use cumin for a warm flavor. If you like spice, add a pinch of cayenne pepper. You can also mix in Italian herbs like oregano and thyme for a new twist. Experiment with seasonings to find what makes you happy. Want to boost flavor? Add nuts or seeds for crunch. Walnuts or pumpkin seeds work well here. You can also toss in some dried cranberries or raisins for a hint of sweetness. If you enjoy cheese, try goat cheese or Parmesan instead of feta. These options add layers of flavor to your veggie medley. To store your roasted fall veggie medley, let it cool first. Use an airtight container. Place the veggies inside and seal it tight. They will stay fresh for up to four days in the fridge. If you want to keep them longer, consider freezing. When you’re ready to eat those tasty veggies again, take them out of the fridge. You can reheat them in the oven or microwave. For the oven, set it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes, until warm. In the microwave, place them in a safe bowl. Heat for 1-2 minutes, stirring halfway through. If you want to freeze the roasted veggies, place them in a freezer-safe bag. Squeeze out as much air as you can before sealing. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. This helps keep their flavor and texture. Yes, you can use frozen vegetables. They save time and are easy to find. When using frozen veggies, your cooking time may change. Check the package for specific instructions. Frozen vegetables might not roast as well as fresh ones. They can become soft instead of crispy. If you want crispy veggies, I recommend using fresh ones. If you want a feta cheese substitute, try goat cheese or ricotta. Both options add creaminess. You can also use nutritional yeast for a dairy-free option. It gives a cheesy flavor without the cheese. For a nutty twist, try toasted pine nuts or sunflower seeds. Each choice adds a unique taste to your roasted veggie medley. To tell if the vegetables are done, look for some browning. Tenderness is also a good sign. You can poke them with a fork. If they go through easily, they are ready. Roasting takes about 25-30 minutes at 425°F. Stir halfway through to ensure even cooking. Enjoy the sweet and savory aroma that fills your kitchen! In this blog post, I shared how to make a tasty roasted fall veggie medley. We covered the best vegetables, seasoning ideas, and equipment to use. I provided easy step-by-step instructions for roasting, plus tips for choosing fresh veggies and ensuring even cooking. You can even try different seasonal swaps and flavor add-ins. Remember, proper storage and reheating will keep leftovers delicious. Enjoy experimenting with this simple dish! Your kitchen will smell amazing, and your taste buds will thank you.

Roasted Fall Veggie Medley Sheet Pan

Elevate your fall dinners with this mouthwatering roasted fall veggie medley! Packed with butternut squash, Brussels sprouts, and vibrant beets, this recipe is perfect for a cozy meal. Easy to prepare and bursting with flavor, it’s drizzled with balsamic glaze and topped with feta for that extra zing. Click through to discover how to create this delicious and healthy side dish that everyone will love!
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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 beets, peeled and cubed

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup feta cheese, crumbled (optional)

2 tablespoons balsamic glaze (optional for drizzling)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the butternut squash, Brussels sprouts, carrots, red onion, and beets.

      Season: Drizzle the olive oil over the veggies and add the minced garlic, chopped rosemary, smoked paprika, salt, and pepper. Toss everything until the vegetables are well coated.

        Spread on Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetable mixture in a single layer on the sheet pan, ensuring they are spaced out adequately for even roasting.

          Roast: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.

            Finishing Touches: Remove the veggies from the oven and sprinkle with crumbled feta cheese if using. Drizzle with balsamic glaze just before serving to add a touch of sweetness.

              Serve: Enjoy your roasted fall veggie medley as a side dish or over a bed of greens for a hearty salad or grain bowl.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4