Cozy Fall Recipe: Autumn Roasted Vegetable Medley

Hey there, foodies! Today, I’m sharing a delicious Autumn-inspired recipe that’s perfect for cozy evenings at home. As the weather gets cooler, I always find myself craving hearty dishes that warm me from the inside out. This recipe combines some unexpected flavors to create a dish that is both comforting and surprising.

Ingredients

– 400g butternut squash, peeled and diced
– 200g brussels sprouts, trimmed and halved
– 1 red onion, sliced
– 2 tbsp maple syrup
– 1 tbsp balsamic vinegar
– 1/4 cup pecans, chopped
– Salt and pepper to taste
– Olive oil

Kitchen Tools

• chef’s knife
• cutting board
• baking sheet
• large bowl

Preparation

Start by preheating your oven to 400°F (200°C). In a large bowl, combine the diced butternut squash, halved brussels sprouts, and sliced red onion. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper.

Spread the vegetables out on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until the squash is tender and the brussels sprouts are slightly crispy.

In a small bowl, mix together the maple syrup and balsamic vinegar. Drizzle the mixture over the roasted vegetables and toss to coat. Sprinkle the chopped pecans on top.

Tips

For a unique twist, try adding a sprinkle of cinnamon or nutmeg to the vegetables before roasting. This will add a warm, spiced flavor that complements the sweetness of the maple syrup.

Serving

This Autumn Roasted Vegetable medley weighs approximately 800g once cooked. It serves 4 people, with each serving weighing around 200g. Each serving is approximately 250 calories.

I hope you give this recipe a try and enjoy it as much as I do. Feel free to customize it with your favorite seasonal vegetables or add a protein like grilled chicken or tofu. Happy cooking!