Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

My daughter, singing: “A B C D E F Geee …”

So cute.

Suddenly, she stops. “Daddy? Hey Daddy? What word starts with Ellemeno?”

I love this kiddo’s innocent take on things. Like her question about why tacos are called tacos, anyway? Do they make you talk a lot?

You would think her innocence would make her a prime candidate for roasted Brussels sprouts. No preconceived notions, no experience with overly-boiled orbs, nothing. But no dice. Our kiddo loves broccoli, thank goodness, but regards every other vegetable (and fruit, for that matter) with the greatest suspicion.

More for us, I guess. But dang, these Roasted Brussels Sprouts with Pomegranate & Feta are insanely delicious, and she is truly missing out.

Roasted Brussels sprouts are pretty much my jam. I discovered them years and years ago after watching an episode of Martha Stewart Living in which they were roasted with an inordinate amount of butter. SOLD!

I’ve since switched to olive oil as my roasting medium of choice, and honestly, roasted Brussels sprouts with a good bit of salt are pretty much where it’s at. I think it was a few years later I was watching an episode of Barefoot Contessa and the veritable Ina said that Brussels sprouts should be salted liberally like French fries. If Ina says it, it must be true (it is).

Moral of the story: I watch too much TV.

Anyway, even though straight-up roasted Brussels sprouts are the best thing ever, sometimes, those Brussels need a little muscles. As in, a little flair. Am I making any sense?! Toppings, I mean, man, toppings! In this case, we’ve got the festive red-and-green vibe of the season – we’re talking pomegranate seeds, a drizzle of pomegranate molasses, and a crumble of feta (though you can leave the feta off if you’re vegan, they’re still great).

Basically these Roasted Brussels Sprouts with Pomegranate & Feta are the perfect veggie side dish for the holidays. Sweet-and-salty roasted colorful goodness. What’s not to love?

Unless you’re 4.

(more…)

The post Roasted Brussels Sprouts with Pomegranate & Feta appeared first on Kitchen Treaty.

Roasted Brussels sprouts are truly delicious. Tossed with olive oil and some salt then baked until browned, crispy in parts, and super tender in the middle (I’m talking artichoke-heart tender), a well-roasted Brussels sprout is a thing to behold. As opposed to boiling, roasting brings out Brussels’ sweetness (hellooo caramelization) which helps negate any naturally occurring bitterness. After a good roasting session, I find myself picking them off the cookie sheet, one at a time, and popping them in my mouth – for me, they’re just as addicting as potato chips.

Ready to do this?! Here’s How to Roast Brussels Sprouts!

Step 1: Select Your Brussels Sprouts

This one can be tricky, because sometimes you’ve a hankering for Brussels and you’re pretty much stuck with what’s at the store. But if you have the choice, I suggest going by this criteria to get the best sprouts.

1. On the stalk. If you can find Brussels sprouts on the stalk, you’re in luck. It may be a little unwieldy in the cart and you may feel like a caveman waving it around, but your Brussels sprouts are going to be fresher this way. And the fresher the Brussels sprout, the sweeter it is. (I’ve seen some people break their sprouts off of the stem right at the store. This is one way to avoid Caveman club syndrome, but I’m not sure how the produce manager feels about it).
2. Smaller is better. If, like me, you rarely find Brussels sprouts on the stalk in your store, your next best bet is to select the smaller ones over large. Again, the smaller sprouts tend to be sweeter.
3. You want them to feel firm when you squeeze them. If they’re soft and the stems are particularly brown, you may want to skip them altogether.

My selection of sprouts for this story were, admittedly, a little on the rough side. They were pre-cut and the ends were looking pretty brown. Plus, I was stuck a wide variety of sizes. That said, the end product was still pretty amazing, but then again, roasted Brussels sprouts are probably my favorite veggie ever.

A good quantity is 1 1/2 pounds. It fills up a standard-size baking sheet without crowding it, and feeds a family of four or so as a side.

Step 2: Prepare Your Brussels Sprouts

This step take a little time, but once you get into the swing of things, you’ll be done before you know it.

Rinse #1

First, give the sprouts a precursory cleaning. Just place them in a colander and rinse them well.

Cut off the ends

Now, grab a cutting board and a sharp knife. It’s time to chop! One by one, cut the brown end off of the sprout. Not too much! Just a millimeter or so off the end. If you were lucky enough to find Brussels sprouts on the stalk, just break them off of the stalk and rinse them off. No need to do any additional trimming.

Peel (a little)

Now, remove any outer leaves that are shriveled or have brown spots. I usually find myself removing one or two outer leaves.

Cut larger ones in half

If you have any sprouts in the bunch that are larger than the others, cut them in half so that all your sprouts cook evenly.

Rinse #2

Put the trimmed and peeled sprouts back in the colander. Rinse thoroughly and shake off excess water.

Step 3: Cook!

Heat your oven to 400 degrees Fahrenheit.

Roll the rinsed Brussels sprouts onto a rimmed baking sheet. If they’re looking crowded and/or there are too many to fall into a single layer, use two baking sheets.

Drizzle on some olive oil. Don’t be skimpy! I use 2 tablespoons olive oil per 1 1/2 pounds of sprouts.

Toss the sprouts with your hands until the oil is well-distributed, then sprinkle on some kosher salt or sea salt. I start with 1/4 teaspoon for this quantity, but I like ’em salty. If you’re not sure, just add a couple of pinches then you can add more after they’re roasted if you like. Roll them around a little bit more to distribute the salt.

Now roast them!

Bake them for 30-40 minutes, checking in and rolling them around or flipping them with a turner about every 10 minutes or so, until they’re well-browned and tender. Roasted Brussels sprouts aren’t great when they’re undercooked, so really go for it.

Step 4: Finish them off

Remove them from the oven. Taste and add additional salt if you like. And serve!

Or, you can dress them up a bit first. Transfer them to a serving plate and try these topping suggestions:

• Toasted hazelnuts, dried cranberries, and a drizzle of balsamic vinegar
• Toasted walnuts, lemon zest, a pinch of crushed red pepper flakes, and a squeeze of lemon juice
• Fresh pomegranate arils, crumbled feta cheese, and a drizzle of pomegranate molasses
• Or smother in Dijon vinaigrette (our favorite – go heavy on the mustard!)

Roasted Brussels sprouts with fresh pomegranate arils, crumbled feta cheese, and a drizzle of pomegranate molasses

That’s it! Now you know how to roast Brussels sprouts. I hope you and your family love them as much as we do!
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There are tons of foods that are thought to bring those that feast upon them good luck and great fortune in the coming year, but this year, I thought maybe I’d try making a little bit of my own luck.

I mean, these Easy Brussels Sprouts Pita Pizzas feature a round shape to represent coins, the color green for money and luck, and deliciousness for, well, um … deliciousness.

These easy individual pizzas also represent, for me, more of what I’d like to keep doing with the recipes I create in 2014: keep it simple and seasonal, and, most importantly, keep it real. And I mean “real” in a couple of ways – I want to use even more whole, real foods in my kitchen, for one. But I’m not going to be all frou-frou about it. I also just want to make sure I come up with recipes that are realistic and relatively easy for busy home cooks – just like myself – to whip on up. No shaved truffles or croquembouche in 2014, I don’t think. I mean, I wouldn’t know what to do with either of those things, anyway. I didn’t even know how to spell croquembouche. Thanks, Google!

So! About these (hopefully) lucky little pizzas. Baked up on pita breads, the “crusts” for these pizzas couldn’t be any easier if they tried. And with just a handful of ingredients, they come together in a flash. From fridge to oven in under 10 minutes.

I love Brussels sprouts, so when I realized I didn’t have any recipes with Brussels yet on Kitchen Treaty, I was stunned. And I possibly even wanted to cry a little. But I’m thrilled that this recipe is the first featuring them, as they’re actually one of my favorite veggies – and I’ve gotta say, I am actually a little bit in love with these pizzas.

And so, some lucky – and delicious – green pizzas for Near Year’s – with a little bacon love for the meat-eaters, to boot.

Happy 2014!

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Easy Brussels Sprouts Pita Pizzas with Optional Bacon

Assemble these delectable little pita pizzas in under 10 minutes. The shredded Brussels sprouts roast to perfection, and they're the perfect partner for a light sprinkling of melty mozzarella, sweet onions, and the touch of heat from crushed red pepper flakes.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 pizzas

Author Kare

Ingredients

• 4 pita breads
• 1/4 cup olive oil + a little more for drizzling
• 3 medium cloves garlic minced (about 1 tablespoon)
• 1 cup shredded mozzarella cheese can sub vegan cheese
• 1/2 small sweet onion sliced
• 1/2 pound Brussels sprouts
• 1/8 - 1/4 teaspoon crushed red pepper flakes to taste
• Kosher salt and freshly ground pepper to taste

If adding bacon:

• 1 slice bacon cooked, drained, and crumbled, per pita pizza

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl, mix the 1/4 cup olive oil with the minced garlic.
• Place pitas on a baking sheet. Brush the top of each pita with a little of the olive oil garlic mixture.
• Lay onions on pitas, then sprinkle each with 1/4 cup shredded mozzarella.
• Slice the stem end off of the Brussels sprouts and peel off the outer layer or two of leaves. Rinse and dry. Thinly slice sprouts from end to top. Add to bowl with remaining olive oil and garlic, and toss well.
• Divide Brussels sprouts between each pizza. Pile loosely to about 1/2 inch of the edge of the pitas.
• Top individual pizzas with crumbled bacon, if using.
• Sprinkle with red pepper flakes, along with a generous pinch of kosher salt (use a light hand with the salt on those with bacon), and freshly ground black pepper.
• Drizzle each lightly with about another teaspoon of olive oil.
• Bake for 8 - 10 minutes until pitas are golden brown and getting crisp around the edges, the cheese is melted, and the shredded Brussels are tender.
• Cut into quarters and serve.

Notes

Assemble these delectable little pita pizzas in under 10 minutes. The shredded Brussels sprouts roast to perfection, and they're the perfect partner for a light sprinkling of melty mozzarella, sweet onions, and the touch of heat from crushed red pepper flakes.

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