Fall Roasted Vegetable Medley

Posted on Posted in Blog, Recipes

There’s something so lovely about popping some veggies in the oven to roast. Roasted veggies make a perfect no-fuss meal or side dish. They look SO pretty, and can be topped with all sorts of dressings and garnishes. Since it’s finally starting to feel like Autumn around here, I wanted to take advantage of some seasonal produce. I recently discovered the Delicata squash and it has become my Favorite vegetable. When it’s roasted, it has a flavor reminiscent of potato chips. It’s incredibly versatile and can be roasted or stuffed. In this dish, I core the inside of the squash and chop the squash into hollow rings, which provides the dish with interesting shape and texture.

This dish also uses Brussel sprouts and cauliflower. I grew up disliking these vegetables, but I think it was due to the smell that permeated the house as my mother boiled the (sorry mom). Sulfur-rich veggies like these are perfect for roasting because it brings out their natural sweetness instead. Almonds and raisins can be used in this dish in lieu of the cranberries and pecans. I’ve also made the dish with other types of greens, different winter squash, and a variety of fresh herbs.


Autumn Roasted Vegetable Medley

*Vegetarian, Vegan, Paleo, Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free
(This recipe also appears on Edible East End.)


  • ½ lb Brussel Sprouts
  • 1-2 Delicata Squash
  • 1 head Cauliflower
  • 1 bunch Kale (I used Lacinato), shredded thinly
  • ¼ cup Pecans
  • ¼ cup dried Cranberries
  • 2 cloves Garlic, minced
  • 2 Tbsp. Balsamic Vinegar
  • ½ Tbsp. Honey (or Agave for vegan)
  • 1/3 cup Olive Oil (you may not need all of it)
  • Salt and Pepper, to taste
  • Garlic Powder
  • Fresh Thyme, Rosemary, or Parsley, chopped (optional)


Preheat the oven to 375 degrees. Slice the brussel sprouts in half and toss with balsamic vinegar, honey, 1 tablespoon of olive oil, and salt and pepper. Lay on a parchment covered sheet pan cut side down and roast for 20 minutes. Flip the brussel sprouts over and cook until the tops are golden.

Slice the ends off of the delicata squash. Use a spoon to core out the insides of the squash so all of the seeds are removed and the squash is hollow. Slice the squash thinly into ⅛-¼ inch slices. Toss with 1-2 tablespoons olive oil and lay in a single layer on a parchment covered pan. Sprinkle the squash rounds with salt and roast for 20-30 minutes (depending on thickness), then flip and roast for another 10-15 minutes, or until squash rounds are toasted.

Chop cauliflower into florets. In a large bowl, mix 2 tablespoons olive oil, a sprinkle of garlic powder, and salt and pepper. Toss cauliflower in mixture and lay on a parchment covered pan. Roast for 30 minutes, then flip cauliflower and roast for another 15-20 minutes.

Add 1-2 tablespoons olive oil to a stainless pan at medium-high heat. Add minced garlic and quickly move the garlic across the pan with a spoon or spatula for a few seconds, until garlic is fragrant, but not browned. Quickly add in the kale, a few dashes of salt, and saute in the pan, stirring often until the kale is just wilted. Add in half of the cranberries, pecans, the brussel sprouts, and cauliflower. If you want to add in fresh herbs, this would be the time to add them. Toss together and salt to taste. Last, add the delicata squash, stirring gently so the rounds don’t get broken apart. Plate the veggies and top with fresh cracked black pepper, and the remaining cranberries and pecans. Enjoy this dish hot or cold.