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Here is what you need for this tasty dish: - 1 medium butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 red onion, sliced into wedges - 2 cups carrots, peeled and cut into sticks - 1 cup parsnips, peeled and sliced - 4 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - ¼ cup pecans, roughly chopped - ¼ cup dried cranberries Gather these fresh veggies. They bring color and flavor. The butternut squash adds sweetness. Brussels sprouts give a nice crunch. Red onion adds a bit of zing. Carrots and parsnips add earthiness. Olive oil helps them roast to perfection. Thyme and smoked paprika create warm, cozy notes. Salt and pepper boost the flavors. Pecans add crunch, while cranberries offer a sweet touch. This mix makes a great fall meal. Enjoy the harmony of these flavors! First, set your oven to 425°F (220°C). This high heat helps the veggies caramelize. Next, grab a large sheet pan and line it with parchment paper. This step makes clean-up easy and keeps the veggies from sticking. Take your butternut squash and peel it. Cut it into small cubes. Next, halve the Brussels sprouts and slice the red onion into wedges. For the carrots, peel and cut them into sticks. Do the same with the parsnips, peeling and slicing them. Place all the chopped veggies in a large bowl. Drizzle the olive oil over them. Then, sprinkle the dried thyme, smoked paprika, salt, and pepper on top. Use your hands to mix everything well. Make sure each piece gets coated in oil and spices. Spread the vegetable mix on your lined sheet pan. Make sure they are in a single layer. This helps them roast evenly. If they are too crowded, they might steam instead of roast. Place the pan in the oven and roast for 25-30 minutes. Halfway through, take the pan out and stir the veggies. This helps them cook evenly and get that nice brown color. When they are fork-tender and caramelized, they are ready. For the final touch, add the chopped pecans and dried cranberries. Stir them in and put the pan back in the oven for another 5 minutes. This toasts the nuts and adds great flavor. Enjoy your warm, roasted fall veggies! To get a nice roast, avoid overcrowding the pan. When veggies are too close, they steam instead of roast. Spread them out in one layer. This allows hot air to flow and crisp the edges. Place the pan in the center of your oven. This spot gives even heat for the best results. To boost flavor, use herbs and spices like thyme and smoked paprika. Thyme adds earthiness, while smoked paprika gives a warm, smoky taste. You can also add some acidity or sweetness. A splash of lemon juice or a drizzle of honey brightens the dish. This balance makes every bite pop. This dish pairs well with proteins like chicken or fish. Roasted veggies add a colorful touch to your plate. For sides, consider a simple green salad or grains like quinoa. These sides round out your meal and add more texture. {{image_2}} You can change up the veggies for more fun. Try using seasonal vegetables like sweet potatoes, cauliflower, or beets. Each gives a new taste. You can also add vegetables like zucchini or bell peppers for color. If you want extra flavor, consider adding garlic or fresh herbs like rosemary or sage. These add depth and make the dish even better. This recipe is easy to make vegan and gluten-free. Instead of olive oil, use avocado oil for a different flavor. You can also swap in sunflower seeds for pecans if you want a nut-free option. For texture, keep the veggies cut small. This helps them cook well and taste great. Always check labels to ensure any packaged items are gluten-free. If you want to try different methods, use an air fryer. Set it to 400°F and cook for about 18-20 minutes. Shake the basket halfway through for even cooking. You can also grill the veggies. Just toss them in a grill basket and cook over medium heat for about 15-20 minutes. Cooking times may vary, so check for tenderness and char. To keep your roasted veggies fresh, store them in an airtight container. Place the container in the fridge. This method helps the veggies stay tasty. They will last about 3 to 5 days in the fridge. If you want to keep them longer, freezing is a good option. When reheating, the oven is your best friend. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet. This keeps them from getting soggy. Bake for about 10 to 15 minutes. Check to make sure they are hot throughout. You can also use the microwave, but be careful. Microwaving may make them soft if you heat too long. To freeze leftovers, let them cool first. Once cooled, place them in a freezer-safe bag. Squeeze out the air and seal it tight. This helps avoid freezer burn. When ready to eat, thaw in the fridge overnight. Reheat them in the oven to keep the texture. Enjoy your delicious roasted veggies again! For roasting, I love using a mix of vegetables. Seasonal options are great! In fall, try these: - Butternut squash - Brussels sprouts - Carrots - Parsnips - Red onion These veggies roast well and give a nice mix of flavors and textures. Butternut squash becomes sweet and creamy. Brussels sprouts get crispy on the edges. Carrots add a touch of sweetness. Parsnips bring an earthy note, and red onion caramelizes beautifully. Yes, you can easily add protein! It turns the dish into a full meal. Here are some ideas: - Chicken thighs or breasts - Sausages - Tofu or tempeh for a vegan option If you add protein, check cooking times. Chicken needs about 25-30 minutes like the veggies, but sausages may need 20-25 minutes. Tofu cooks quickly, so check after 15 minutes. Adjust the time to ensure everything is cooked well. To add some spice, consider these options: - Red pepper flakes - Cayenne pepper - Chili powder Start with a small amount. You can always add more later. Mix the spices with olive oil before tossing with veggies. This helps spread the heat evenly. Balance the spice with sweet elements like dried cranberries. The sweetness will help cool the heat a bit and create a tasty contrast. This article covers how to prepare a tasty roasted vegetable dish. We explored the best ingredients, step-by-step roasting instructions, and key tips for optimal flavor. From seasonal vegetable swaps to cooking methods, you now have many ideas to make this dish your own. Remember, storing and reheating leftovers is simple, so you can enjoy this meal again. I hope you feel inspired to create your own delicious variations and share them with friends and family. Enjoy roasting!

Sheet Pan Roasted Fall Veggies

Savor the flavors of fall with this delicious Autumn Harmony: Sheet Pan Roasted Fall Veggies recipe! Easy to prepare, this dish features a colorful mix of butternut squash, Brussels sprouts, and carrots drizzled in olive oil and spices. Perfect for cozy dinners or festive gatherings, it's a nutrient-packed delight. Click to explore the full recipe and bring the autumn spirit to your table! #FallRecipes #SheetPanMeals #HealthyEating #AutumnCooking
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 cups Brussels sprouts, halved

1 red onion, sliced into wedges

2 cups carrots, peeled and cut into sticks

1 cup parsnips, peeled and sliced

4 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup pecans, roughly chopped

¼ cup dried cranberries

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy clean-up.

    In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, sliced red onion, carrot sticks, and parsnips.

      Drizzle the olive oil over the vegetables, then sprinkle the dried thyme, smoked paprika, salt, and pepper. Toss everything together until the veggies are evenly coated with the oil and spices.

        Spread the vegetable mixture in a single layer on the prepared sheet pan, preventing overcrowding for optimal roasting.

          Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and caramelized.

            Remove from the oven and stir in the chopped pecans and dried cranberries. Return to the oven for an additional 5 minutes to toast the nuts slightly.

              Once ready, take out and let cool for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4