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