French Fall Veggies
Embrace the flavors of autumn with this delightful French Fall Veggies recipe, a medley of vibrant, seasonal vegetables roasted to caramelized perfection. Featuring earthy butternut squash, sweet carrots and parsnips, tender Brussels sprouts, and aromatic red onion, all tossed in olive oil and herbes de Provence, this dish delivers a classic French-inspired flair. Finished with a drizzle of optional honey for a hint of sweetness, and fresh thyme for a fragrant touch, it’s the perfect side dish or vegetarian main course for cozy fall dinners. Ready in under an hour, this one-pan wonder combines simplicity and elegance, making it an irresistible addition to any table.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 4 large carrots
- 3 medium parsnips
- 2 cups Brussels sprouts
- 1 large red onion
- 4 large garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons herbes de Provence
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons honey (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and seed the butternut squash, then cut it into bite-sized cubes. Transfer to a large mixing bowl.
Peel the carrots and parsnips, then slice them into thin rounds or small chunks. Add to the mixing bowl.
Trim the ends of the Brussels sprouts and cut them in half. Add them to the same bowl.
Peel and cut the red onion into wedges. Add it to the vegetable mixture.
Smash the garlic cloves with the flat side of a knife and add them whole to the bowl for a mildly roasted flavor.
Drizzle the olive oil over the vegetables and sprinkle with herbes de Provence, salt, and black pepper. Add honey for a touch of sweetness, if desired.
Gently toss everything together using your hands or a large spoon, ensuring the vegetables are evenly coated with oil and seasoning.
Spread the vegetables out in an even layer on the prepared baking sheet. Place the sprigs of fresh thyme across the top.
Roast in the preheated oven for 30-35 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
Remove from the oven, discard the thyme sprigs, and transfer the roasted veggies to a serving platter. Serve warm as a savory side dish or light main course.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 65.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5512 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
