Fall Veggies Bake: Pumpkin Sweet Potato Brussel Sprout 6 sweet potato brussel sprout bake

Fall Veggies Bake: Pumpkin Sweet Potato Brussel Sprout

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Ah, autumn. The season of scarves, pumpkin-spiced lattes, and leaves crunching under your boots. But what does autumn mean in the kitchen? For me, it’s all about roasted vegetables. The kind that fills your home with comforting aromas and warms you up from the inside out. Today, I am sharing one of my absolute favorite recipes for the fall season: Fall Veggies Bake featuring Pumpkin, Sweet Potato, and Brussel Sprouts. Trust me, this is the one dish that’ll make you forget all about those fleeting summer salads.

Who This Recipe is For and Why It’s So Amazing

This recipe is for anyone who loves to celebrate the flavors and colors of autumn. It’s perfect for family dinners, meal prepping for the week, or as a show-stopping side dish for Thanksgiving. The blend of pumpkin, sweet potatoes, and brussel sprouts creates a melody of flavors, while the herbs infuse the dish with aromatic depth. Plus, this dish is incredibly healthy, loaded with vitamins and fiber.

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The Ingredients

What You’ll Need

  • 1 red onion, chopped into pieces
  • 2 sweet potatoes, roughly chopped
  • 1 large orange beetroot, roughly chopped
  • 1 sugar pumpkin, chopped
  • 1/4 cup Italian parsley, roughly chopped
  • 2 tablespoons fresh rosemary, roughly chopped
  • 2 tablespoons fresh thyme, roughly chopped
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon apple cider vinegar (optional)

Step-By-Step Guide: How to Make Fall Veggies Bake

What You’ll Need To Know

  1. Preheat the Oven: Preheat your oven to 450F.
  2. Preparation: Place all vegetables in a big bowl and toss with melted coconut oil, rosemary, thyme, salt, and pepper. Make sure all veggies are well-coated.
  3. Layering: Cover a baking sheet with parchment paper or aluminum foil and spread the vegetables out in a single layer.
  4. Roasting: Place the tray in the oven and roast for 30 minutes. Stir the vegetables and add in the parsley. Roast for an additional 10 minutes or until the veggies are golden brown and tender.
  5. Finishing Touch: Remove from oven and optionally pour apple cider vinegar over the veggies to add a tangy flavor. Serve and enjoy!

Recipe Notes

  • Coconut oil can be substituted with olive oil or avocado oil.
  • Apple cider vinegar is optional but recommended for a tangy kick.
  • Fresh herbs are ideal, but you can use dried herbs. Just use half the amount specified for fresh.

Kitchen Equipment Needed

  • Large Mixing Bowl
  • Chopping Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper or Aluminum Foil
  • Oven Mitts

Shortcuts and Tips

  1. Pre-chopped Veggies: If you’re short on time, buy pre-chopped vegetables.
  2. Herb Infused Oils: Use herb-infused oils for extra flavor.
  3. Roasting Time: Adjust roasting time depending on the size of your vegetable pieces.

How to Store Leftovers

Transfer any leftover roasted veggies into an airtight container and store them in the refrigerator for up to 4 days. They can also be frozen for up to a month. Reheat in the oven or microwave before serving.

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FAQ Section

Can I use other vegetables?

Absolutely! Feel free to swap in or add other fall favorites like carrots or parsnips.

Is this recipe vegan?

Yes, this recipe is vegan-friendly as it uses coconut oil instead of butter or animal fats.

Can I make this ahead of time for a dinner party?

Yes, you can prepare the veggies and the herb mixture a day in advance. Just toss them together and bake before serving.

Suggested Pairings

This veggie bake pairs well with a variety of dishes. It’s perfect alongside with baked salmon or roast meats for non-vegetarians, or you can serve it with a vegan nut roast for a fully plant-based meal. As for drinks, a full-bodied white wine like Chardonnay complements the rich flavors of the dish or a mocktail using Ritual Zero Proof.

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Final Bite

If you’ve fallen head over heels for this Fall Veggies Bake as much as I have, I’d love for you to share this recipe with friends and family. Don’t forget to subscribe to the blog for more incredible recipes and tips that’ll make your autumnal culinary adventures truly unforgettable.

So, what are you waiting for? Get roasting and embrace the flavors of fall!

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.