Oven-Roasted Harvest Vegetables
As autumn paints the landscape with golden hues and a crisp chill fills the air, it’s the perfect season to indulge in the rich flavors of fall produce. The oven-roasted harvest vegetables blend the seasonal bounty into a delightful and nourishing dish. Perfectly caramelized, these vegetables highlight their natural sweetness, offering an unforgettable taste of fall in every bite. Whether you’re planning a cozy dinner or seeking the perfect accompaniment to your holiday feast, this dish celebrates the bounty of nature in every savory bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
To prepare the oven-roasted harvest vegetables, gather the following ingredients:
- 1 pound potatoes: Choose a variety that roasts well, such as Yukon Gold, for a creamy interior and crispy exterior.
- 1 pound carrots: Peeled and sliced, these bring a pop of color and sweetness.
- 1 pound butternut squash: Peeled, seeded, and cubed, providing a vibrant orange hue and a buttery flavor.
- 1 pound Brussels sprouts: Halved to ensure even cooking and a lovely caramelization.
- 3 tablespoons olive oil: Helps in roasting and enhances the flavor of the vegetables.
- 2 teaspoons salt: To season and enhance the individual flavors of the vegetables.
- 1 teaspoon black pepper: For a touch of warmth and depth to the flavor profile.
- 1 teaspoon dried rosemary: Adds an earthy touch that complements the vegetables perfectly.
- 1 teaspoon dried thyme: Brings a subtle aromatic flavor that ties the dish together.
Instructions
Preheat the Oven
Begin by preheating your oven to 400°F (200°C) to ensure a crispy and perfectly roasted exterior on the vegetables.
Prepare the Vegetables
In a large mixing bowl, gently combine the chopped potatoes, sliced carrots, cubed butternut squash, and halved Brussels sprouts. Each vegetable should be uniformly sized to ensure even cooking.
Season and Toss
Drizzle olive oil over the vegetables in the mixing bowl, ensuring every piece is lightly coated. Season the vegetables with salt, black pepper, dried rosemary, and dried thyme, tossing them until they are evenly covered in the seasoning.
Arrange on a Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet. This arrangement allows each piece to roast and caramelize properly, maximizing flavor.
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 35-40 minutes. Stir the vegetables halfway through cooking to promote even caramelization and cooking.
Serve and Enjoy
Once done, remove the vegetables from the oven and serve hot. Garnish with fresh herbs, such as parsley or thyme, if desired, to add a hint of freshness and color.
Notes
Vegetable Variations
Feel free to mix in other fall favorites like sweet potatoes or parsnips to vary textures and flavors.
Herb Substitutes
Fresh herbs can be used in place of dried herbs for a more vibrant flavor, keep in mind the ratio for fresh to dried is typically 3:1.
Oil Alternatives
Consider using avocado oil or melted coconut oil if you’re looking for a different roasting oil.
Make It a Meal
For a heartier option, toss in slices of sausage or chicken pieces to roast alongside the vegetables for a complete meal.
Find it online: https://www.chyachya.com/oven-roasted-harvest-vegetables/