Fall Roasted Vegetable Medley

Clinton Kelly
Servings: 4 - 6
1 to 2 hr

A great Thanksgiving side!

  • Ingredients
  • step-by-step directions
Fall Roasted Vegetable Medley
  • 1 medium butternut squash (peeled, seeded, diced)
  • 3 cups broccoli florets (medium-sized)
  • 6 carrots (peeled, cut into 2-inch pieces on a bias)
  • red pepper flakes (to taste)
  • 1/2 cup olive oil (divided)
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup goat cheese (crumbled)
  • 1/3 cup pomegranate seeds (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 400ºF. Line 3 separate baking sheets with foil.
  • On the first baking sheet, add the butternut squash, 2 tablespoons olive oil, salt and pepper. On the second baking sheet, add the broccoli, 2 tablespoons olive oil, salt, pepper and red chili flakes. On the third sheet tray, add the carrots, final 2 tablespoons of olive oil, thyme, salt and pepper. Toss vegetables evenly on each sheet tray and place in the oven and roast for 40 minutes, or until tender.
  • Remove from the oven, allow to cool slightly and toss the vegetables to combine. Sprinkle with goat cheese and garnish with pomegranate seeds.
  • Serve warm or at room temperature.
  • Tip: Customize it! Substitute your favorite fall produce for a medley that is truly your own!
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