Here’s a cooking secret: people actually do like vegetables, it’s just that most vegetable sides are bland and boring. Fall Harvest Veggies averts this common problem by making vegetables exciting, delicious, and nourishing all at once! Leafy, hearty Brussels sprouts, bright, juicy carrots, creamy sweet potatoes, and autumnal butternut squash mix together for that full harvest taste, enhanced by aromatic garlic, rosemary, and sage. Roasted to a tender golden brown, Fall Harvest Veggies are the perfect side dish for turkey dinners or fall-themed pork chops. This is proof positive that vegetables aren’t something to be dreaded but celebrated!
Ingredients
- 8 ounces Brussels sprouts, halved
- 4 large carrots, peeled and cut into 1-inch slices
- 1 large sweet potato or 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1 acorn squash, cut into 1/4-inch slices
- 3 tablespoons olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- salt, to taste
- pepper, to taste
- dried cranberries, optional, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a large mixing bowl, combine the Brussels sprouts, the carrots, the sweet potatoes, the butternut squash, the acorn squash, and the olive oil, mixing well.
Step 3 –Divide the vegetables between two large baking sheets, making sure not to overcrowd them.
Step 4 –Roast the vegetables for 20 minutes.
Step 5 –Stir the vegetables and add the shallot, the garlic, the sage, the rosemary, the salt, and the pepper.
Step 6 –Roast until the vegetables are tender and golden, about 20 minutes.
Step 7 –Top the vegetables with the dried cranberries and serve.