In a previous post, I revealed that I already longed for Fall. It’s June! We have a long way to go before Autumn is among us. If I can’t have Fall weather, I can certainly give myself some Fall flavors. You can use any Fall vegetables and flavors in this easy recipe. The flavors intensify when they are roasted in the oven. This recipe will help you savor the flavors of Fall and Winter in anticipation of the holiday season. Serve it with roasted chicken, beef or pork roast. It’s perfect to satisfy a longing for Fall.
Ingredients
1 lb. brussels sprouts
1 bag frozen butternut squash, cubed
2 cups fresh cauliflower, cut in florets
4 Tbsp. garlic, minced
1 Tbsp. rubbed sage
2 red bell peppers, quarters
3 Tbsp. butter
1/2 cup walnuts
3/4 cup extra virgin olive oil
Salt and pepper to taste
Instructions
Spread all the vegetables on a baking sheet.
Sprinkle on the walnuts.
Drizzle with olive oil, melted butter, salt and pepper. Toss until everything is covered well.
Bake in the oven for 30 minutes at 375 degrees.
If you like this recipe, you may also like the following recipes:
Roasted Autumn Vegetables Medley
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 baking sheet
Ingredients
- 1 lb. brussels sprouts halved
- 1 bag frozen butternut squash cubed
- 2 cups fresh cauliflower cut in florets
- 4 Tbsp. garlic minced
- 1 Tbsp. rubbed sage
- 2 red bell peppers quarters
- 3 Tbsp. butter
- 1/2 cup walnuts
- 3/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Spread all the vegetables on a baking sheet.
- Sprinkle on the walnuts.
- Drizzle with olive oil, melted butter, salt and pepper.
- Toss until everything is covered well.
- Bake in the oven for 30 minutes at 375 degrees.
