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Description
A hearty and healthy roasted fall vegetable casserole packed with seasonal flavors. Perfect for cozy dinners or holiday gatherings.
Ingredients
- 2 cups butternut squash, cubed
- 2 cups sweet potatoes, cubed
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, salt, pepper, thyme, and garlic powder in a large bowl.
- Spread vegetables evenly on a baking sheet.
- Roast for 30-35 minutes until tender and slightly caramelized.
- Sprinkle with Parmesan cheese if desired.
- Serve warm.
Notes
- Can substitute or add other fall vegetables like parsnips or beets.
- For a vegan version, omit Parmesan or use a plant-based alternative.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American