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- 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. - 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. - 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. 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. 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. 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. 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. 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. 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. {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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!

Sheet-Pan Roasted Fall Veggie Bowls

Create a delicious and vibrant Autumn Harvest Sheet-Pan Veggie Bowl with this easy recipe! Discover how to combine roasted butternut squash, Brussels sprouts, and more for a satisfying and healthy meal. This dish is perfect for fall and packed with flavor, making it a great addition to your dinner table. Click through to explore the full recipe and get tips for perfect presentation! Enjoy every colorful bite!
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Ingredients
  

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 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup cooked quinoa or farro

½ cup feta cheese, crumbled (optional)

¼ cup pumpkin seeds, toasted

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, combine diced butternut squash, halved Brussels sprouts, red onion wedges, carrot slices, and cauliflower florets.

      Drizzle the vegetables with olive oil and sprinkle with dried thyme, paprika, salt, and pepper. Toss everything together until evenly coated.

        Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded to ensure even roasting.

          Roast the veggies in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through for even cooking.

            While the vegetables are roasting, prepare your quinoa or farro according to package instructions.

              Once the veggies are done, remove them from the oven and let them cool for a few minutes.

                To assemble the bowls, start with a base of quinoa or farro, then top with the roasted vegetable mixture.

                  If desired, add crumbled feta cheese and sprinkle with toasted pumpkin seeds for added crunch.

                    Garnish with chopped parsley before serving.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                        - Presentation Tips: Serve the veggie bowls in colorful bowls or on plates, arranging the vegetables artfully over the grains, and drizzle a little extra olive oil on top for shine.