Roasted Fall Vegetables
Welcome the autumn season with our Roasted Fall Vegetables recipe. This dish combines the earthy flavors of cauliflower and sweet potato with the tanginess of cranberries, all beautifully seasoned with fresh herbs. It's a perfect representation of autumn's bounty on your plate.
Why Roasted Fall Vegetables?
My Roasted Fall Vegetables are not just a feast for your eyes; they're a treasure trove of nutrition. This recipe brings together a variety of vegetables, each contributing essential vitamins and fiber. The addition of chickpeas adds a protein punch, while cranberries provide a burst of antioxidant-rich sweetness. Plus, it's an easy dish to prepare, making it ideal for a wholesome family dinner or a festive side dish.
Serves 4
Total time: 60 minutes
Ingredients
1 head Cauliflower (small, cut into florets)
1 Sweet Potato (medium, cubed)
1 Yellow Onion (medium, chopped)
1 1/2 cups Chickpeas (cooked, rinsed)
3 tbsps Fresh Sage (finely chopped)
1/4 cup Rosemary (fresh)
2 tbsps Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1 cup Frozen Cranberries (defrosted)
Assemble It
Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
Add the cauliflower, sweet potato, onion, chickpeas, sage, rosemary, oil, salt, and pepper to the baking sheet. Toss to combine then spread everything out into an even layer. Roast for 20 minutes then toss the vegetables.
Add the cranberries and roast for another 25 to 30 minutes or until the vegetables are tender and caramelized. Divide between plates and enjoy!
My Roasted Fall Vegetables recipe is a healthy, nutrient-rich dish. It's packed with fiber, vitamins, and antioxidants, making it an excellent choice for those seeking a flavorful yet health-conscious meal.
Celebrate the flavors of fall with my Roasted Fall Vegetables recipe. It's an easy, delicious way to enjoy seasonal produce and bring a touch of autumn warmth to your table. Try it today and enjoy a colorful, nutritious meal!