Roasted Fall Vegetables Recipe

Butternut squash: A sweet, nutty winter squash that adds a rich flavor and creamy texture to the dish.

Brussels sprouts: Small, cabbage-like vegetables that become tender and slightly crispy when roasted.

Carrots: Root vegetables that add a natural sweetness and vibrant color to the mix.

Olive oil: Used to coat the vegetables, helping them roast evenly and enhancing their flavor.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a mild heat and depth of flavor.

Dried thyme: A fragrant herb that complements the earthy flavors of the roasted vegetables.

To ensure even roasting, cut the butternut squash, brussels sprouts, and carrots into uniform sizes. This helps them cook at the same rate and prevents some pieces from burning while others remain undercooked.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative for roasting.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets offer a similar crunch and can be roasted to achieve a comparable flavor profile.

• carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, which complements the other roasted vegetables well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust, earthy flavor that pairs well with roasted vegetables.

• Allow the roasted vegetables to cool completely before storing. This helps to maintain their texture and flavor.

• Transfer the cooled vegetables into an airtight container. Glass containers are ideal as they do not absorb odors and keep the vegetables fresh.

• Store the container in the refrigerator. The roasted fall vegetables will stay fresh for up to 4-5 days.

• For freezing, spread the cooled vegetables on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the vegetables are frozen solid.

• Transfer the frozen vegetables into a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the vegetables in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

• For a quick reheating option, use a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• To add a fresh twist, toss the reheated vegetables with a splash of lemon juice or a sprinkle of fresh herbs before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the roasted vegetables on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps to retain the crispiness of the vegetables.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover vegetables and sauté for about 5-7 minutes, stirring occasionally, until they are heated through. This method can give the vegetables a nice, slightly caramelized exterior.

• Microwave Method: Place the roasted vegetables in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep them moist. Heat on high for 1-2 minutes, stirring halfway through. Be careful not to overheat, as this can make the vegetables mushy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the vegetables in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to restore the crispiness of the vegetables.

• Steaming Method: Place a steamer basket in a pot with a small amount of water. Bring the water to a simmer. Add the roasted vegetables to the steamer basket, cover, and steam for about 5 minutes, or until heated through. This method helps to keep the vegetables moist and tender.

• Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C)

• Baking sheet: Provides a flat surface to spread the vegetables evenly for roasting

• Mixing bowl: Used to toss the vegetables with olive oil, salt, pepper, and thyme

• Measuring cups: Ensures accurate measurement of the butternut squash, brussels sprouts, and carrots

• Measuring spoons: Ensures precise measurement of olive oil, salt, pepper, and thyme

• Knife: Essential for cubing the butternut squash and slicing the carrots

• Cutting board: Provides a safe surface for cutting and preparing the vegetables

• Spatula: Used to stir the vegetables halfway through the roasting process

Pre-cut vegetables: Buy pre-cut butternut squash, brussels sprouts, and carrots to save prep time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Preheat oven: Start preheating your oven while you prep the vegetables to save time.

Uniform size: Cut all vegetables to a similar size for even roasting and faster cooking.