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This dish shines with a mix of fall veggies. You will need: - 2 cups butternut squash, diced - 2 cups Brussels sprouts, halved - 2 cups carrots, sliced - 1 red onion, cut into wedges - 1 cup baby kale These vegetables bring color and flavor to your plate. The butternut squash gives sweetness. Brussels sprouts add a nice crunch. Carrots provide earthiness, while red onion adds zest. The baby kale will wilt just right when you mix it in at the end. To make your veggies pop, you need the right seasonings. Use: - 3 tablespoons olive oil - 2 teaspoons dried thyme - 2 teaspoons smoked paprika - Salt and pepper to taste - ¼ cup pomegranate seeds (for garnish) - ¼ cup feta cheese, crumbled (optional) The olive oil helps the veggies roast well. Thyme and smoked paprika add depth and warmth. Salt and pepper enhance every flavor. The pomegranate seeds give a lovely burst of sweetness and color. Feta cheese, if you choose to add it, brings creaminess. I recommend using olive oil for this recipe. It works well with all the flavors. You can also try avocado oil for a different taste. Both oils will help your veggies roast perfectly. Just remember, a good oil makes a big difference in taste! Start by washing all the vegetables. Clean the butternut squash, Brussels sprouts, carrots, and red onion. Cut the squash into small cubes. Halve the Brussels sprouts. Slice the carrots into thin rounds. Cut the red onion into wedges. Make sure all pieces are about the same size. This helps them cook evenly. In a large bowl, add the diced butternut squash, halved Brussels sprouts, sliced carrots, and onion wedges. Pour in three tablespoons of olive oil. Then, sprinkle on two teaspoons of dried thyme and two teaspoons of smoked paprika. Add salt and pepper to taste. Mix everything well with your hands or a spoon. You want each piece to be coated with oil and spices. Preheat your oven to 425°F (220°C). Spread the veggie mix in a single layer on a baking sheet lined with parchment paper. Make sure there is space between the veggies. This helps them roast better. Place the baking sheet in the oven. Roast for 25 to 30 minutes. Stir the veggies halfway through to ensure even cooking. When the veggies are golden brown and tender, take them out. Add one cup of baby kale and fold it in gently. The heat will wilt the kale. Plate the veggies and top with pomegranate seeds and feta cheese if you like. Enjoy your colorful and tasty dish! To get the best flavor, cut your veggies into even sizes. This helps them cook at the same rate. Use a large baking sheet. This gives the veggies room to roast without steaming. Always preheat your oven to 425°F (220°C). A hot oven gives that nice, crispy texture. Stir the veggies halfway through cooking. This helps them brown evenly. Add a splash of balsamic vinegar for a sweet touch. You can mix in garlic for extra aroma. Fresh herbs like rosemary or sage can boost the flavor. If you like heat, sprinkle some red pepper flakes. For a sweet contrast, pomegranate seeds add a nice pop. If you enjoy cheese, crumbled feta brings creaminess to the dish. Serve the veggies in a shallow bowl for a nice look. You can arrange them by color for a vibrant display. Drizzle a little olive oil on top for shine. A sprinkle of extra salt just before serving adds flavor. Garnish with fresh pomegranate seeds for a festive touch. This will make your dish eye-catching and tasty. {{image_2}} You can swap out the butternut squash for sweet potatoes. They add a nice sweetness. If you don’t like Brussels sprouts, try green beans or broccoli. Carrots can be replaced with parsnips for a different taste. A yellow onion works well if you can’t find red onions. This dish is easy to make vegan. Just skip the feta cheese, and you’re set. For gluten-free, this recipe is already safe. You won’t need to change any ingredients. If you want to add protein, try chickpeas or lentils. They mix well with the veggies and add fiber. For a meaty option, add diced chicken or turkey. You can also sprinkle some nuts or seeds for crunch. A splash of balsamic vinegar can bring extra flavor to the mix. To store leftovers, let the veggies cool first. Place them in an airtight container. Keep them in the fridge for up to four days. Make sure to label the container with the date. This helps you remember when you made them. To reheat, use an oven for best results. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10 to 15 minutes. Stir them halfway through for even heating. You can also use a microwave. Heat in short bursts until warm. Add a little olive oil for extra flavor. You can freeze the veggie medley too. First, let it cool completely. Then, pack it in freezer-safe bags. Remove as much air as possible. This helps prevent freezer burn. Store in the freezer for up to three months. When you're ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above. Enjoy your tasty medley later! Roast the veggies for 25-30 minutes. Check them halfway through. Stirring helps them cook evenly. Look for a golden brown color and tender texture. This timing works best at 425°F. Yes, you can use different vegetables. Try sweet potatoes, peppers, or zucchini. Just cut them into similar sizes. Make sure they have about the same cooking time. This way, they all cook evenly and taste great. This veggie medley goes well with many dishes. You can serve it with grilled chicken or fish. It also pairs nicely with quinoa or rice. Consider adding it to a salad for extra flavor. A nice crusty bread on the side is also a good choice. This blog post covered how to make a delicious sheet pan fall veggie medley. We talked about choosing fresh vegetables and the right seasonings. You learned the steps to prep, season, and roast the veggies perfectly. I shared tips for great flavor and stunning presentation. I also included variations for dietary needs and how to store leftovers. Roasting veggies can be easy and fun. Enjoy your cooking and experimenting with these ideas!

Sheet Pan Fall Veggie Medley

Elevate your fall meals with this delicious Sheet Pan Fall Veggie Medley! This easy recipe features a colorful mix of butternut squash, Brussels sprouts, carrots, and red onion, all perfectly roasted and topped with baby kale, pomegranate seeds, and optional feta. Discover how to create a wholesome and flavorful dish that’s perfect for meal prep or a cozy family dinner. Click through to explore the full recipe and make it tonight!
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Ingredients
  

2 cups butternut squash, diced

2 cups Brussels sprouts, halved

2 cups carrots, sliced

1 red onion, cut into wedges

1 cup baby kale

3 tablespoons olive oil

2 teaspoons dried thyme

2 teaspoons smoked paprika

Salt and pepper to taste

¼ cup pomegranate seeds (for garnish)

¼ cup feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the diced butternut squash, halved Brussels sprouts, sliced carrots, and red onion wedges.

      Drizzle the olive oil over the veggies and sprinkle with dried thyme, smoked paprika, salt, and pepper. Mix well until all the vegetables are evenly coated.

        Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Ensure there’s space between the veggies for even roasting.

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

            Remove the sheet pan from the oven and fold in the baby kale, letting it wilt slightly from the heat of the veggies.

              Once plated, garnish with fresh pomegranate seeds and crumbled feta cheese, if using.

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

                  - Presentation Tips: Serve the colorful veggies in a shallow bowl, arranging them artfully. Drizzle a little extra olive oil and a pinch of salt before serving for an added touch.