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Roasted Fall Vegetable Medley

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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

Overhead photo of a vegetable medley in a baking dish.

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.

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Ingredients

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)

A photo with labeled ingredients for fall vegetable medley

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.

Reconstituted cranberries in apple cider tea.

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.

Fall Roasted Vegetables Twitter image

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.

Fall Roasted Vegetables Pinterest Image.

More #FallFlavors Recipes Below:

Beverages

Breakfast and Baked Goods

Side Dishes

Main Dishes

Desserts

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

Millican Pecan Texas Shaped Gift Basket

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a ½ lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Bakeware set

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

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Overhead photo of fall vegetables in a baking dish.

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

  1. 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.
  2. Preheat oven to 400 degrees F.
  3. In a small bowl combine oil, honey, and brown sugar and stir until well combined.
  4. 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.
  5. Pour the honey mixture over the vegetables and toss well to coat.
  6. 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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Did you make this recipe?

I'd love to hear about it! Please leave a comment below!

Christie

Thursday 21st of October 2021

This is fall in a pan! All those flavors and colors look and sound so delicious.

Radha

Thursday 23rd of September 2021

This is a great side! Love the idea of soaking cranberries in tea! Sounds very delicious.

Amy Nash

Thursday 23rd of September 2021

Roasting vegetables is the way to go! It's so easy and they always turn out so delicious!

Lisa Kerhin

Monday 20th of September 2021

This would be perfect for a holiday dinner!

Lynn @ Fresh April Flours

Monday 20th of September 2021

I love that you added crunchy pecans!

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