Craving a warm, cozy meal for fall? Try my Sheet-Pan Roasted Fall Veggie Bowls! Packed with tasty butternut squash, Brussels sprouts, and carrots, these bowls are super easy to make. I love how the fresh herbs and spices wake up the flavors. Plus, they’re colorful, healthy, and perfect for dinner. Let’s dive into the simple steps that will fill your kitchen with delicious aromas! Ready to cook?
Ingredients
Main Vegetables
– 1 medium butternut squash, peeled and diced
– 2 cups Brussels sprouts, halved
– 1 red onion, cut into wedges
– 2 medium carrots, sliced
– 1 cup cauliflower florets
These vegetables bring bright colors and rich flavors to your bowl. Butternut squash adds sweetness, while Brussels sprouts give a nice crunch. Red onion adds depth, and carrots and cauliflower round out the mix.
Seasoning & Dressing
– 3 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
The olive oil helps the veggies roast to perfection. Thyme and paprika add warmth and earthiness. Salt and pepper enhance the natural flavors, making each bite delicious.
Optional Toppings
– ½ cup feta cheese, crumbled
– ¼ cup pumpkin seeds, toasted
– Fresh parsley, chopped for garnish
Feta cheese adds creaminess, while pumpkin seeds give a nice crunch. Fresh parsley brightens the dish with its color and flavor. You can mix and match these toppings to suit your taste.
Step-by-Step Instructions
Preparing the Vegetables
1. First, preheat your oven to 425°F (220°C). This step is key for crisp veggies.
2. In a large mixing bowl, combine:
– 1 medium butternut squash, peeled and diced
– 2 cups Brussels sprouts, halved
– 1 red onion, cut into wedges
– 2 medium carrots, sliced
– 1 cup cauliflower florets
3. Drizzle 3 tablespoons of olive oil over the veggies. Add 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and pepper to taste.
4. Toss everything together until each piece is coated. This makes the flavors pop.
Roasting Process
1. Spread the seasoned veggies on a large baking sheet. Make sure they are in a single layer.
2. Roast the veggies in your preheated oven for about 25-30 minutes. Stir the veggies halfway through. This helps them cook evenly. Look for a tender and golden brown finish.
Preparing Grains
1. While the veggies roast, cook 1 cup of quinoa or farro. Follow the package instructions for best results.
2. Once the grains are ready, they will add a nice base for your veggie bowl.
Tips & Tricks
Roasting Techniques
To ensure even cooking, spread your veggies in a single layer. If they touch, they steam instead of roast. This can lead to soggy veggies. Stir them halfway through cooking. This helps them brown all over. Use a large baking sheet for more space.
Flavor Enhancements
For added flavor, consider using spices like garlic powder or cumin. These spices can elevate your dish. You can also mix in a splash of balsamic vinegar for a tangy kick. When serving, try a drizzle of tahini or a squeeze of lemon juice. These dressings can brighten the taste.
Presentation Ideas
Make your bowls look great with artistic plating. Use colorful bowls to add visual appeal. Place grains at the bottom, then artfully arrange the veggies on top. Finish with a sprinkle of feta and pumpkin seeds for crunch. This added texture makes your meal even more enjoyable.
Variations
Different Vegetables
You can switch up the veggies in this dish. Seasonal substitutes add fresh flavor. Consider using sweet potatoes or parsnips. Both provide a sweet taste and creamy texture. You can also try beets or turnips for a colorful twist.
Root vegetables work well too. They roast nicely and add depth. Carrots are great, but you can also use rutabaga or celery root. They bring a unique flavor and heartiness to your meal.
Protein Additions
Adding protein makes the meal heartier. Chickpeas or beans are great choices. They add fiber and help keep you full. Simply toss them in with the veggies before roasting.
If you want more protein, try adding cooked chicken or tofu. Both options blend well with roasted veggies. They also soak up the great flavors from the spices.
Dietary Modifications
For vegan options, skip the feta cheese. Instead, add extra pumpkin seeds for crunch. They provide healthy fats and nutrients.
If you need gluten-free adjustments, use quinoa or rice. Both grains work well with the roasted veggies. They make a satisfying base for your bowl.
Storage Info
Storing Leftovers
To store your leftover veggie bowls, use an airtight container. This helps keep the flavors fresh. Place the bowls in the fridge within two hours of cooking. They stay fresh for up to three days. After that, the veggies may lose their taste and texture.
Reheating Tips
You can reheat your bowls in the microwave or oven. For the microwave, place the bowl inside and heat for about one to two minutes. Stir halfway through for even heating. If you prefer the oven, set it to 350°F (175°C). Place the bowl on a baking sheet and heat for about 10 minutes. This keeps the veggies crisp and tasty.
Freezing Guidelines
If you want to store your veggie bowls for longer, freezing is a great option. Make sure the bowls are fully cool before freezing. Use freezer-safe containers or bags. They can last up to three months in the freezer. To thaw, place them in the fridge overnight. You can also microwave them directly from the freezer, but this may change the texture slightly.
FAQs
Can I make this recipe in advance?
Yes, you can make this recipe in advance. Roast the veggies and grains early in the day. Store them in separate containers in the fridge. When it’s time to eat, reheat them in the oven or microwave. This keeps the veggies crisp and tasty.
What other grains can I use instead of quinoa or farro?
You can use many other grains. Brown rice or barley works well too. Bulgur and couscous are great options too. Each grain adds a different flavor and texture to your meal.
How can I make this dish spicier?
To spice up your dish, add red pepper flakes. You can also try some cayenne pepper. A splash of hot sauce or sriracha can boost the heat. Go easy at first, then taste and adjust to your liking.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep. It fills you up and keeps well. You can portion it out for the week. Just pack the grains and veggies in individual containers. Add toppings like cheese or seeds just before eating.
Can I use frozen vegetables for this recipe?
You can use frozen vegetables, but they may not roast as well. Fresh veggies give the best flavor and texture. If using frozen, thaw them first and pat them dry. This helps avoid sogginess when roasting.
We explored a vibrant roasted vegetable dish using butternut squash, Brussels sprouts, and more. By mixing these with olive oil, thyme, and paprika, you create a tasty base. Optional toppings like feta and pumpkin seeds can enhance flavor and texture.
Overall, making this dish is simple and fun. Remember to experiment with different vegetables or grains for variety. Enjoy your cooking and taste the joy of these colorful meals!
