Description
A comforting and wholesome Fall Harvest Veggie Bake packed with seasonal veggies and melted cheese.
Ingredients
Scale
- 1 medium Butternut squash (choose firm, bright orange pieces)
- 2 cups Brussels sprouts (halved)
- 2 medium Carrots (peeled and cut into chunks)
- 1 medium Red onion (thick slices)
- 2 medium Parsnips
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced or sliced)
- 2 teaspoons Fresh thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Shredded sharp cheddar
- 1/2 cup Toasted pecans (optional)
Instructions
- Preheat your oven to 400°F.
- In a large bowl, combine butternut squash, Brussels sprouts, carrots, red onion, and parsnips. Drizzle olive oil, minced garlic, thyme, smoked paprika, salt, and pepper, tossing to coat evenly.
- Spread the seasoned veggies in a single layer on a rimmed baking sheet. Roast at 400°F for 25–30 minutes, stirring halfway, until edges are crisp and centers tender.
- Sprinkle shredded sharp cheddar over the hot vegetables. Return to oven for 4–5 minutes until cheese is melted, bubbly, and golden-brown on top.
- Scatter the toasted pecans and fresh thyme leaves over the bake. Let it rest for 2 minutes before serving warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetable Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 25 mg