Ultra Easy Roasted Fall Vegetables

If you’re looking for a simple side dish for your favorite fall recipes, here it is. I whipped this up the other week for a family dinner with the future in-laws (and as you know, in-laws = scary = must impress them to earn their trust) and it was received with glowing reviews, so I think we can all agree this one is a keeper. And as I mentioned, simple. This dish is so easy it’s ridiculous. You just chop up onions, sweet potato, brussels sprouts, and butternut squash (or if you hate chopping uncooked squash as I do, buy it pre-peeled and chopped, I won’t tell). Roast it for a while in some olive oil, salt, pepper, and herbs. Mix in some melty cheese and more fresh herbs at the very end. Done and done.

Did I mention you could also bring this to Thanksgiving as an alternative to the overdone sweet potato pies and green bean casseroles we see every year? Your dinner table will thank you.

Ultra Easy Roasted Fall Vegetables

3 cups butternut squash, peeled and cubed
3 sweet potatoes, peeled and cubed
3 cups brussels sprouts, roughly chopped
1 sweet yellow onion, thinly sliced
1 log of your favorite goat cheese – you could also use brie, fontina, etc. Must be melty and creamy though.
good quality olive oil – enough to toss all the veg in
sea salt & fresh cracked black pepper to taste
any fresh herbs you have on hand – thyme, rosemary, and sage all work nicely here

I’m telling you, this is it – heat the oven to 400° and while it’s preheating, toss all the vegetables and sweet potatoes in the olive oil and liberally dust with salt and pepper. (If you like a bit of heat, don’t be afraid to throw a little bit of red chili flakes in there, too.) Spread out the veg mix on a big baking sheet or casserole dish. Nothing too deep, you want their surface area to get as much heat at possible so everything gets roasted and delicious and not all… mushy.

Roast everything until it’s cooked through and starting to slightly brown, about 30 minutes. Remove from the oven and stir in your cheese and herbs. Let cool slightly, give it a quick taste to check for seasoning levels, and serve! That’s it. It tastes fancy, but it isn’t. Win win win.

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