Welcome to the cozy embrace of fall flavors with our Autumn Harvest Roasted Vegetables. This recipe brings together the best of the season's produce, offering a comforting mix of sweet and savory aromas that will warm your kitchen and your heart.
Assorted root vegetables like carrots, parsnips, and sweet potatoes provide a sturdy base for roasting, each adding its unique layer of flavor and texture. Butternut squash adds a creamy sweetness that complements the earthiness of the roots. Olive oil helps everything roast to perfection, creating that irresistible caramelization. Maple syrup introduces a natural sweetness that enhances the vegetables' flavors without overpowering them. A touch of salt and black pepper brings balance, while dried thyme leaves and garlic powder add aromatic depth. Finally, a hint of cinnamon rounds it all off with a subtle warmth.
These roasted vegetables make a fantastic side dish for roast chicken or pork. For a vegetarian meal, serve them over a bed of quinoa or couscous with a sprinkle of feta cheese. They also pair wonderfully with a simple green salad dressed in a lemon vinaigrette.
First, preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper. This step ensures easy cleanup and prevents sticking. While the oven heats, peel and chop your root vegetables and butternut squash into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
In a large mixing bowl, combine your chopped vegetables with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme leaves, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cinnamon. Toss everything together until the vegetables are well-coated. This is where you can get hands-on — it's the best way to ensure each piece is properly seasoned.
Spread the coated vegetables in a single layer on the prepared baking sheet. Overcrowding will lead to steaming rather than roasting, so if necessary, use two sheets. Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through. Stirring helps with even browning and ensures each piece gets that lovely roasted texture.
Once they're tender and golden brown, remove the sheet from the oven. Let them cool just slightly before serving — you want them warm but not too hot to enjoy all the flavors fully.
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