Roasted Veggie Autumn Harvest Bowl
Roast vegetables until blazing brown, then massaged with vinegar dressing until cool and tender. Every bite is home to the sweet earthiness of parsnips bracing the bold depth of Brussels sprouts, all of which arrive on a hearty throne of roasted sweet potatoes and butternut squash. With headphones on and the temperature just below scorching, we almost convinced ourselves we were in a Tuscan kitchen with a glass of red holding court nearby.
Ah, fall vegetables, what's not to love? They're hearty, flavorful, and perfect for roasting. Butternut squash, sweet potatoes, Brussels sprouts, carrots, and parsnips are all in season right now, so I thought I'd put them all together in one delicious bowl.This recipe is inspired by my love of roasted vegetables and my desire to create a dish that is both healthy and satisfying. I've been experimenting with different combinations of vegetables and dressings, and I've finally come up with a recipe that I'm really happy with.
Roasted Veggie Autumn Harvest Bowl Roasted Veggie Autumn Harvest Bowl Roasted Veggie Autumn Harvest Bowl Roasted Veggie Autumn Harvest Bowl
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • Butternut squash, peeled and cubed
  • Sweet potatoes, peeled and chopped
  • Brussels sprouts, trimmed and halved
  • Carrots, peeled and chopped
  • Parsnips, peeled and chopped
  • Olive oil
  • Salt and pepper
  • Apple cider vinegar
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Toss the vegetables with the olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned.
  4. While the vegetables are roasting, whisk together the apple cider vinegar, olive oil, salt, and pepper in a small bowl.
  5. Once the vegetables are roasted, assemble the bowls by dividing the roasted vegetables among bowls.
  6. Drizzle the dressing over the vegetables.
  7. Enjoy!
Why It Works
  • Roasting the vegetables at a high temperature caramelizes their natural sugars, giving them a sweet and slightly smoky flavor.
  • The apple cider vinegar dressing adds a bit of acidity and brightness to the roasted vegetables, which helps to balance out their sweetness.
  • The roasted vegetables are served over a bed of quinoa, which provides a hearty and filling base for the dish.