Make Ahead: Fall Veggie Roast

This recipe is the perfect combination of flavors and textures. Whether this makes it to the Thanksgiving table, or if it becomes a weeknight staple, this roast will set the mood for any fall meal.

Fall Veggie Roast

Fall Veggie Roast


  • 1 butternut squash
  • 1 pound Brussels sprouts
  • 2 large Honeycrisp apples
  • 1/2 red onion
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon freshly ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary, finely diced
  • 1/4 cup craisins
  • 1/4 cup feta cheese


  1. Wash Brussels sprouts and apples.
  2. Cut squash in half, and remove seeds and skin.
  3. Cut into 1/2-inch cubes, and place in a large bowl.
  4. Quarter the Brussels sprouts, thinly slice the onion and cut the apples into 1/2-inch cubes after coring. Add to the bowl.
  5. Add olive oil, rosemary and lemon juice, along with all spices.
  6. Mix thoroughly. To prepare ahead of time: Follow above instructions, omitting apples (prepare those immediately before baking), and store in refrigerator for up to two days.
  7. When ready to roast, preheat oven to 350.
  8. Evenly spread the mixture on a baking sheet, and drizzle once more with olive oil.
  9. Bake for 25-30 minutes, or until squash and Brussels sprouts are soft.
  10. Serve sprinkled with craisins and feta cheese.
No Comments Yet

Leave a Reply

Your email address will not be published.

Social media & sharing icons powered by UltimatelySocial