The days are getting shorter, and the leaves are changing color and we are slowly settling into fall weather. The cool air can be a shock to the system after leaving the long, hot days of summer, so when it comes around to dinnertime we crave those warm comfort foods.
So here’s the thing – sure, that’s all cozy and delightful sounded, but in my life…I’m struggling daily to not just pickup something pre-made on the drive home from work. Dinners can be a hassle! It’s not usually the main dish that takes up the time either, it’s the dang side dishes! Coming home, chopping up some veggies and roasting them all on one pan that serves the entire family a healthy, inexpensive, seasonal dinner is definitely my way of balancing.
This dish is served up nicely with a poultry of choice (not a bad Thanksgiving idea!) or if you’re plant-based, it’s amazing on rice or quinoa for a full plate of savory goodness.
One thing to note with this recipe. YES, THERE’S CINNAMON. Stop scrunching your noses, because it will bring a flavor element to this dish that you’ll be wondering why you didn’t try sooner. Enjoy, friends!
- 1 large Sweet Potato, peeled & diced
- 1 small Acorn Squash, halved, seeded & sliced
- 1 Yellow Pepper, diced
- 1 Red Pepper, diced
- 1 Red Onion, diced
- 1 cup Brussels Sprouts, halved
- 1 Zucchini, sliced
- 2 cups Cauliflower Florets
- Olive Oil
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp Ground Sage
- 1 tbsp Dried Rosemary
- 1 tsp Ground Cinnamon
- Salt & Pepper, to taste
- Sheet Pan
- Parchment Paper, or Aluminum Foil
- Preheat your oven to 400 degrees Fahrenheit.
- On your lined sheet pan, place all your chopped veggies and drizzle with olive oil. Use as much as you feel is necessary from about 2tbsp to a 1/4 cup. Add in all your seasonings, and hand toss.
- Roast in the oven for 35-40 minutes, tossing once mid-way through cooking.
- Let cool for a few minutes, then serve!
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