Vibrant Autumnal Vegetable Platter

Autumnal Roasted Vegetable Platter

Today, I’m excited to share a recipe that brings together the flavors of the fall season in a delicious and colorful dish. Whether you’re hosting a gathering with friends or simply looking for a cozy meal at home, this Autumnal Roasted Vegetable Platter is sure to impress with its vibrant mix of ingredients and flavors.

For this recipe, you’ll need a variety of seasonal vegetables, such as butternut squash, Brussels sprouts, beets, and carrots, along with a few unexpected twists to elevate the dish. The combination of sweet, savory, and earthy flavors will create a memorable culinary experience that’s perfect for any occasion.

• 1 small butternut squash, peeled and cubed
• 200g Brussels sprouts, trimmed and halved
• 2 medium beets, peeled and sliced
• 2 large carrots, peeled and sliced
• 1 red onion, sliced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 2 sprigs fresh rosemary, chopped
• Salt and pepper, to taste

• baking sheet
• knife
• cutting board
• mixing bowl
• tongs

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine the cubed butternut squash, Brussels sprouts, sliced beets, carrots, red onion, and minced garlic. Drizzle with olive oil, maple syrup, balsamic vinegar, chopped rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated.

Spread the vegetable mixture out on the prepared baking sheet in an even layer. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and caramelized, stirring halfway through cooking.

Once the vegetables are roasted to perfection, remove them from the oven and transfer to a serving platter. Garnish with additional fresh rosemary, if desired, and serve warm as a side dish or a main course.

This Autumnal Roasted Vegetable Platter weighs approximately 1200g and serves 4 people. Each serving is around 300g, with an estimated calorie count of 250 per portion.

One unique tip for this recipe is to sprinkle some crumbled goat cheese or toasted nuts on top of the roasted vegetables before serving. This added touch will provide a creamy or crunchy texture contrast to the dish, taking it to the next level.

I hope you enjoy creating and sharing this Autumnal Roasted Vegetable Platter with your loved ones. Feel free to get creative with the ingredients and make it your own. Happy cooking!