Roasted Autumn Vegetables
A hearty mix of roasted autumn vegetables featuring tender potatoes, sweet butternut squash, and fragrant herbs, perfect for cozy family dinners or festive gatherings.
Ingredients
Instructions
- In a large bowl, toss potatoes, shallots, 4 tablespoons of olive oil, bay leaf, dried thyme, crushed garlic, salt, and pepper.
- Spread the mixture in an oiled large roasting pan.
- Roast at 375°F (190°C).
- Shake the pan every 5 to 10 minutes during the first 25 minutes of roasting.
- In a bowl, toss butternut squash chunks with remaining 1 tablespoon of olive oil, salt, and pepper.
- Add the squash to the pan with the other vegetables.
- Continue roasting for 10 to 20 minutes, until vegetables are tender.
- Discard the bay leaf.
- Season the vegetables as desired before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like rosemary or sage instead of dried thyme. You can substitute sweet potatoes for the butternut squash for a different taste. If you prefer a bit of sweetness, drizzle a little maple syrup over the vegetables before roasting. This dish pairs beautifully with the Southern Peach Fluff for a delightful contrast of flavors.
Serving Suggestions
These roasted autumn vegetables make a fantastic side dish for roasted meats or can be served over a bed of greens for a hearty vegetarian meal. Drizzle with balsamic glaze or serve with a yogurt sauce for added flavor. They also pair well with the Coconut Surprise Sheet Cake for a sweet finish to your meal.
Storage & Reheating
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving as it can make the vegetables soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Autumn Vegetables contains roughly 1260 calories, with 8g protein, 61g carbohydrates, and 119g fat. It is an excellent source of iron (182% of the Daily Value), vitamin C (133% of the Daily Value), and dietary fiber (81% of the Daily Value), and a good source of potassium and protein. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to mix in other seasonal vegetables like carrots, parsnips, or Brussels sprouts. Just be mindful of cooking times, as different vegetables may require more or less time to become tender.
How can I make this dish spicier?
For a kick of heat, add a pinch of red pepper flakes or a diced jalapeño to the vegetable mixture before roasting. This will give your roasted autumn vegetables a delightful spicy flavor.
Can I prepare this dish ahead of time?
Yes, you can prep the vegetables a day in advance. Simply chop and toss them with oil and seasonings, then store in the refrigerator until ready to roast. Just add a few extra minutes to the cooking time if they are cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).