Sheet Pan Autumn Veggie Medley with a Crispy Finish

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Introduction

As the crisp air of autumn settles in and leaves start to change, there’s no better way to celebrate the season than with a vibrant, hearty dish that captures the essence of fall. This Sheet Pan Autumn Veggie Medley with a Crispy Finish is not only a feast for the eyes but also a delightful symphony of flavors that showcases the bounty of the season. Combining an array of roasted root vegetables, seasonal greens, and fragrant herbs, this one-pan wonder is perfect for cozy family dinners or as an elegant side for your holiday gatherings.

What makes this recipe truly special is its simple preparation and the crispy, caramelized edges that come from roasting everything to perfection. With just a handful of ingredients and minimal cleanup, you’ll find yourself returning to this dish time and time again. Join me as we create a comforting and nutritious meal that celebrates the colors and flavors of autumn! Whether you’re a seasoned cook or a kitchen novice, this veggie medley is sure to warm your heart and soul as the days grow shorter. Get ready to fill your home with delicious aromas and savor every bite of this seasonal delight!

Ingredients

• 2 cups butternut squash, peeled and diced
• 2 cups Brussels sprouts, halved
• 1 cup carrots, cut into slices
• 1 cup red onion, diced
• 1 cup sweet potatoes, peeled and diced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pecans, chopped (optional)
• 1/4 cup pomegranate seeds (for garnish, optional)

Instructions

1. 1. Begin by preheating your oven to 425°F (220°C) to ensure a crispy result for the vegetables.
2. 1. In a large mixing bowl, add the butternut squash, Brussels sprouts, carrots, red onion, and sweet potatoes.
3. 1. Pour the olive oil over the assortment of vegetables and add the garlic powder, ground cinnamon, smoked paprika, salt, and black pepper. Mix thoroughly until all the vegetables are well coated.
4. 1. Arrange the coated vegetables evenly on a large baking sheet in a single layer to promote even roasting.
5. 1. Roast in the preheated oven for approximately 25-30 minutes, stirring once midway through for optimal crispiness.
6. 1. Optional: About 5 minutes before removing from the oven, add the chopped pecans on top of the veggies for added crunchiness.
7. 1. Take the sheet pan from the oven and allow it to cool for a minute. If desired, top with pomegranate seeds prior to serving.
8. 1. Serve while warm and delight in the comforting tastes of autumn with your loved ones!
9. Prep Time: 15 min | Total Time: 45 min | Servings: 4

Key Ingredients

• Root Vegetables: 2 cups of diced butternut squash, 2 cups of cubed sweet potatoes, and 1 cup of carrots, sliced
• Brussels Sprouts: 2 cups, trimmed and halved
• Red Onion: 1 medium, sliced into wedges
• Garlic: 4 cloves, minced
• Olive Oil: 3 tablespoons
• Fresh Herbs: 2 teaspoons of fresh thyme and 2 teaspoons of fresh rosemary, chopped (or 1 teaspoon of dried herbs)
• Seasonings: Salt and pepper to taste, plus 1 teaspoon of smoked paprika for an extra layer of flavor
• Parmesan Cheese: ½ cup grated, for the crispy finish
• Optional Add-ins: 1 cup of halved cherry tomatoes or bell peppers for a pop of color and flavor

Feel free to modify the ingredient quantities based on your personal preferences or seasonal availability!

Baking Process

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature helps to caramelize the vegetables and gives them a delicious crispy finish.

2. Prepare the Vegetables: While the oven is heating, wash, peel, and chop your choice of autumn vegetables. Great options include sweet potatoes, Brussels sprouts, carrots, butternut squash, and red onions. Aim for uniform sizes to ensure even cooking.

3. Season the Veggies: In a large mixing bowl, combine your chopped vegetables with olive oil, salt, pepper, and your choice of dried herbs (such as thyme, rosemary, or oregano). Toss until all the veggies are well coated.

4. Arrange on the Sheet Pan: Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the seasoned vegetables in an even layer, making sure they are not overcrowded. This allows them to roast instead of steam.

5. Initial Roast: Place the sheet pan in the preheated oven and roast the vegetables for about 20-25 minutes. This initial phase allows the veggies to start softening and developing their flavors.

6. Add Crispy Finish: After the initial roasting time, remove the pan from the oven and give the vegetables a gentle toss. For an extra crispy finish, sprinkle a generous handful of panko breadcrumbs or grated Parmesan cheese over the top. Return the pan to the oven for an additional 10-15 minutes, or until the breadcrumbs are golden brown and the vegetables have reached your desired level of crispiness.

7. Final Touches: Once done, remove the sheet pan from the oven and let it cool for a few minutes. Drizzle with a touch of balsamic glaze or a squeeze of lemon juice for added brightness before serving.

8. Serve and Enjoy: Serve your Sheet Pan Autumn Veggie Medley warm, either as a side dish or a main course. Enjoy the delightful combination of textures and flavors with your favorite fall dishes!

Serving Suggestions

This Sheet Pan Autumn Veggie Medley is a versatile dish that can complement a variety of meals. Here are some delicious serving suggestions to elevate your dining experience:

1. Protein Pairing: Serve the veggie medley alongside roasted chicken, grilled salmon, or baked tofu for a complete and satisfying meal. The flavors of the roasted vegetables will harmonize beautifully with the proteins.

2. Grain Base: Create a hearty bowl by serving the vegetable medley over a bed of quinoa, brown rice, or farro. Drizzle with a light vinaigrette or tahini sauce for added depth.

3. Toss into Salads: Incorporate the roasted veggies into mixed greens for a warm salad. Add some crumbled goat cheese or feta for a tangy contrast, along with nuts or seeds for extra crunch.

4. Wrap it Up: Use the veggie medley as a filling for wraps or grain bowls. Top with avocado, a dollop of hummus, or a spicy aioli for an extra layer of flavor.

5. Soup Companion: Pair the veggies with a warm bowl of soup, such as butternut squash or tomato, to create a cozy meal on a chilly autumn evening.

6. Make it a Dip: Blend the crispy vegetables with some Greek yogurt or sour cream to create a rustic dip. It’s perfect for serving alongside sliced baguette or pita chips as an appetizer.

7. Layer in a Quiche: Use the roasted medley as a flavorful filling in a quiche or frittata for a delightful brunch option.

8. Garnish with Fresh Herbs: For an added burst of freshness, sprinkle some chopped parsley, thyme, or oregano over the finished dish just before serving.

These serving suggestions not only make the most of the autumn flavors but also ensure a well-rounded meal that is both nourishing and delicious. Enjoy!

Conclusion

This Sheet Pan Autumn Veggie Medley with a Crispy Finish is the perfect way to celebrate the vibrant flavors of the season. Bursting with color and nutrition, this dish not only showcases the best of fall’s harvest but also offers a simple, one-pan solution for busy weeknight dinners or festive gatherings. The combination of roasted vegetables, infused with aromatic herbs and finished with a delightful crisp, makes each bite a satisfying experience.

Feel free to experiment with your favorite seasonal vegetables or add your preferred spices to customize the dish to your liking. Serve it as a hearty side or a delicious vegetarian main course – either way, it’s sure to impress! Enjoy the cozy flavors of autumn while relishing in the ease of clean-up that a sheet pan meal affords. Happy cooking!

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