Name: Recipe - Roasted Fall Vegetable Medley
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup boiling water; 2 Hot Apple Cider Tea bags (I used the Republic of Tea); 1/2 cup dried cranberries; 1 Butternut squash, peeled and cut into large diced pieces (From Melissa's Produce); 2 Sweet potatoes (From Melissa's Produce); Salt and Pepper; 2 tablespoons canola oil; 2 tablespoons honey; 4 tablespoons brown sugar (I used Dixie Crystals); 1/4 cup chopped pecans (I used Millican Pecan)

There are so many wonderful vegetables available in the autumn months, that I just had to create this roasted fall vegetable medley of a side dish.

A little sweetness from the cranberries and crunch from the pecans bring texture and flavor to the dish. It’s a nice choice to add to your holiday side table.

Pin Roasted Fall Vegetable Medley to make later

This post is sponsored by Melissa’s Produce, Millican Pecan, Republic of Tea and Dixie Crystals Sugar in conjunction with #FallFlavors. All opinions are my own.

Ingredients for Roasted Fall Vegetable Medley

Do you have your shopping list handy? You’re going to want to add a few things to it!

Butternut Squash (from Melissa’s Produce)
Sweet Potatoes (from Melissa’s Produce)
Reconstituted Dried Cranberries
Pecans (from Millican Pecan)
Brown Sugar (from Dixie Crystals)
Apple Cider Tea (from Republic of Tea)

How Do You Reconsititute Dried Cranberries?

For this recipe I used Apple Cider Tea to reconstitute them. Reconsititue means rehydrate. Plumping up the berries gives them a better texture when mixed with the other vegetables in this recipe.

You could use plain water but the Apple Cider Tea adds such great flavor that you just can’t get with water.

Recipe Tips

This is not a difficult recipe to make but butternut squash and sweet potatoes can be difficult to cut.

Tip 1: Peel the butternut squash and sweet potatoes. Discard the peelings or safe them for stock or composting.

Tip 2: Using a sharp knife and a lot of elbow grease cut both the butternut squash and sweet potato into a larger size dice but not too big. They should be bite sized.

Tip 3: Don’t use too small of a baking dish. You don’t want the vegetables crowded.

Tip 4: Toss the vegetables well so they are coated before baking.

Tip 5: Toss halfway through baking, don’t do it any sooner. You want some caramelized edges on the vegetables while they bake.

Tip 6: The butternut squash and sweet potatoes should be cooked through. Be sure to test with a fork for doneness.

More Roasted Vegetable Recipes

Roasting vegetables gives them so much flavor. Try my roasted fingerling potatoes, peppers and onions with garlic and thyme or roasted balsamic acorn squash and shallots as a side dish all season long.

More #FallFlavors Recipes Below:

Beverages

Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
Apple Cider Old Fashioned from Books n’ Cooks

Breakfast and Baked Goods

Apple Cider Donut Muffins from Cheese Curd In Paradise
Pear and Apple Cider Scones from A Kitchen Hoor’s Adventures
Spiced Pumpkin Coffee Cake from Hezzi-D’s Books and Cooks

Side Dishes

Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
Fall Roasted Vegetable Medley from Family Around the Table
Glazed Cippolini Onions With Rosemary from Life Love and Good Food
Sweet Potato Latkes from Take Two Tapas

Main Dishes

Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
Butternut Squash Pasta Sauce from Jen around the world

Desserts

Apple Blondies from Eat Move Make
Apple Turnover from Art of Natural Living
Butterscotch Pie from Lemon Blossoms
Gluten-Free Cinnamon Graham Cracker Cupcakes from Frugal & Fit
No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
Oatmeal Scotchies from Palatable Pastime
Pear Bundt Cake from The Fresh Cooky
Pear Cobbler from Fresh April Flours
Pear Crisp Ice Cream from Jolene’s Recipe Journal
Pecan Butter Cookies from An Affair from the Heart
Pecan Pie Bars from Devour Dinner
Pumpkin Cupcakes from House of Nash Eats
Pumpkin Spice Sugar Cookies from SueBee Homemaker
Rosemary Pecan Shortbread With Honey-Ginger Icing from The Spiffy Cookie
Sweet Tea Panna Cotta from Karen’s Kitchen Stories
Turtle Waffle Ice Cream Sandwiches from That Recipe

Recipe - Roasted Fall Vegetable Medley

Yield: 4 - 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Roasted Fall Vegetables are flavorful and make a delicious side dish all season long.

Ingredients

1 cup boiling water
2 Hot Apple Cider Tea bags (I used the Republic of Tea)
½ cup dried cranberries
1 Butternut squash, peeled and cut into large diced pieces (From Melissa's Produce)
2 Sweet potatoes (From Melissa's Produce)
Salt and Pepper
2 tablespoons canola oil
2 tablespoons honey
4 tablespoons brown sugar (I used Dixie Crystals)
¼ cup chopped pecans (I used Millican Pecan)

Instructions

Steep two tea bags in the boiling water for 5 minutes then remover the tea bags. Place dried cranberries into a medium bowl. Reconstitute the dried cranberries by pouring the hot liquid over the cranberries and let sit for 20 minutes. Drain and set aside.
Preheat oven to 400 degrees F.
In a small bowl combine oil, honey, and brown sugar and stir until well combined.
Place the butternut squash and sweet potato pieces along with the reconstituted cranberries and pecans in a baking dish. Sprinkle with salt and pepper and toss.
Pour the honey mixture over the vegetables and toss well to coat.
Roast vegetables in preheated 400 degree F oven for 20 to 30 minutes until the squash and sweet potatoes are fork-tender. Toss before serving. Serve hot.