Roasted Autumn Harvest Vegetable Medley

Description

Bring the vibrant, cozy flavors of the season to your family table with this stunning Roasted Autumn Harvest Vegetable Medley. Featuring caramelized carrots, tender Brussels sprouts, roasted squash, sweet dried cranberries, crunchy walnuts, and creamy crumbled cheese, this colorful dish is elevated with fresh rosemary. It’s a wholesome, crowd-pleasing side that is as gorgeous as it is delicious!

Ingredients

• 2 cups butternut squash or sweet potato, cubed

• 1.5 cups Brussels sprouts, halved

• 2 large carrots, cut into chunks

• 1/2 cup dried cranberries

• 1/2 cup walnuts, roughly chopped

• 1/3 cup goat cheese or feta cheese, crumbled

• 3 tablespoons olive oil

• 2 sprigs of fresh rosemary

• 1 teaspoon dried thyme or Italian seasoning

• Salt and black pepper to taste

• Balsamic glaze for drizzling (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

2. Prep the Vegetables: In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and carrot chunks.

3. Season: Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, and dried thyme, then toss until everything is evenly coated.

4. Roast: Spread the vegetable mixture in a single layer on the prepared baking sheet. Nestle the fresh rosemary sprigs among the veggies. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and caramelized.

5. Add Crunch and Sweetness: Remove from the oven, discard the rosemary stems, and transfer the roasted vegetables to a serving platter. Sprinkle the dried cranberries and chopped walnuts evenly over the top.

6. Garnish and Serve: Top with crumbled goat cheese or feta, drizzle with a little balsamic glaze if desired, and serve warm!