[ OPEN FOR FULL RECIPE ] This oil free roasted vegetable medley is absolutely delicious and so good for you! It combined all of my favorite Fall veggies, including brussels sprouts, butternut squash, cranberries, and shallots. Let me know if you give it a try!
[ ROASTED FALL VEGETABLE MEDLEY]
2 Shallots, thinly sliced
1 Yellow Onion, diced
1 cup Celery, diced (around 5 stalks)
1 Gala Apple, diced
4 c Butternut Squash, cubed
1 lb bag Brussels Sprouts, cut in half
⅓ cup Dried Cranberries
⅓ cup Chopped Pecans
½ tablespoon Fresh Rosemary
1 teaspoon Dried Thyme
Black Pepper to taste
2 cups Veggie Broth
1. Chop all of your veggies. Preheat oven to 375F
2. In a medium to large pot, add around ⅓ cup of water and cook your onion, shallots, and celery over medium-low heat, until translucent
3. Add in the gala apple, cranberries, rosemary, thyme, and black pepper to taste and cook for another 5 minutes, or until the apples are tender
4. Add the butternut squash and brussel sprouts to the pot and mix well
5. Place a thin layer of vegetable broth in the base of a baking tray, then add in the vegetable medley from the pot
6. Pour the remaining vegetable broth on top of the vegetables, then sprinkle with chopped pecans
7. Bake at 375 for 45 min.
Notes:
* If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterwards, but carefully watch them so they do not burn!
* If you are watching your sodium intake, be sure to use a low sodium (or salt free) vegetable broth, or simply dilute your broth with water
* If you have any leftovers, this is great on top of some mixed greens as a salad 🙂
* This recipe is adapted from a Vegan Stuffing recipe, which you can find here: https://food52.com/recipes/19730-butternut-squash-brussels-sprout-and-bread-stuffing-with-apples
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