This roasted autumn vegetables is one way to celebrate the season. Switch up your usual veggies with autumnal flavors like delicata squash, brussel sprouts, apples and pears. This is an excellent side dish to a Sunday roast chicken or pork.
The abundance of apples and pears at the market inspired me to add it to the roasted vegetables. These days all of these produce are so cheap and fresh. I thought why not take advantage of the harvest season by grabbing some of these.
To add some autumn flavors, I picked fresh sage and thyme which I grow in my garden. These herbs are perennials so I enjoy them most of the year, except in winter when they die out only to come back to life next spring. With a little sprinkle of fontina cheese at the end, everything gets better. The creaminess of the cheese compliments the flavors of the roasted vegetables. Let me tell you, while this is roasting it smells like Thanksgiving in my house.
When seasoning everything as you prepare to roast, go light on the salt at this point. The fontina cheese will add some more saltiness later. Add as much cheese as you want. Why not? More cheese makes everything better, right?
In my oven it took 30 minutes at 400ºF to cook this roasted autumn vegetables. But, it can be different in other ovens. The best thing to do is increase the time by 5 minutes or so as needed. Just check it, you are aiming for fork tender vegetables and some little brown bits.
If you like more autumn recipes, try this Brown Butter Pumpkin Blondies or Pumpkin Sage Rigatoni with Chicken Sausage and more. Have a great day and stay healthy!
| Prep Time | 15 mins. |
| Cook Time | 30 mins. |
| Servings |
|
- 1 Delicata squash
- 1 lb. brussel sprouts
- 1 Gala apple
- 1 Bartlett pear
- 2 Tbsp olive oil
- 1/3 cup freshly grated fontina cheese
- salt and freshly ground pepper
- 1 Tbsp fresh sage leaves finely chopped
- 1 Tbsp fresh thyme leaves chopped
Ingredients
|
|
- Preheat oven to 400ºF. Wash all vegetables and fruits, then dry them with paper towels. Cut delicata squash vertically in half. Cut the ends and slice each half to about 1/4 inch thick. Remove outer leaves of brussel sprouts and cut off the tip of the stem, leaving part of stem intact. Cut brussel sprouts in half vertically. Cut apple horizontally in slices to about 1/4 inch thick. Cut pear vertically in slices the same thickness as the apple. Transfer each vegetable and fruit into a large baking sheet. Place brussel sprouts with cut side facing down.
- Drizzle olive oil on the vegetables and fruits, toss and make sure everything is well coated. Season lightly with salt and freshly ground pepper. Sprinkle herbs all over the top. Roast in preheated oven at 400ºF in the middlle rack for 30 minutes until fork tender and little brown bits show. When done, take out the baking sheet and immediately grate fontina cheese all over the top. Transfer onto a platter and serve warm.