Roasted Fall Vegetables with Dijon Vinaigrette
Roasted Fall Vegetables are an easy holiday side dish, especially with the combination of butternut squash, cranberries, and Brussels sprouts. They’re a snap to make and will bring festive flavor to your holiday table.
My friend, Kate, and I were “celebrity” chefs at a recent fundraiser. Besides serving up our dishes, we were allowed to sample the party fare after our guests had their fill. We both tasted some perfectly cooked Oven-Roasted Vegetables and immediately wanted the recipe. This is my version!
Why You Must Make
- Using a combination of vegetables makes this a more memorable side dish.
- You can shake it up by adding another favorite vegetable, some onions, or even some pecans for crunch.
- Instead of just simply roasting with a drizzle of olive oil with a sprinkle of salt and pepper, these were kicked up a notch with a Dijon Mustard Balsamic Vinaigrette!!
How to Roast Vegetables
- Preheat the oven.
- Cut the vegetables into similar-sized pieces so they’ll be done cooking at the same time.
- If using a combination of hard, slower cooking vegetables and soft quicker cooking vegetables, start with the hard vegetables and add the softer vegetables part way through the roasting time.
- Place the vegetables on a rimmed sheet pan with enough room between the veggies so they roast instead of steam.
- Toss the vegetables with a drizzle of olive oil and sprinkle with kosher salt and freshly ground pepper. Roast for about 20-25 minutes, but don’t let the vegetables get too soft.
- Add the dried cranberries, toss with the vinaigrette, and return to the oven for just a few more minutes.
- Serve hot!
Recipe Tips
- Cut your hard vegetables into similar-sized pieces so they will be done cooking at the same time.
- Softer or thinner ingredients like onions, garlic, and asparagus will cook more quickly so can be added later in the roasting time so they don’t burn.
- Make sure all the vegetables are lightly coated in oil before you season them. This helps the salt, pepper and/or herbs stick to the veggies.
- Add your favorite fresh or dried herbs for additional flavor. I love adding thyme or rosemary.
- To check for doneness, pierce a few of the vegetables with a sharp knife near the end of the roasting time. The knife will insert easily when they’re done.
- Make sure to stir the vegetables once or twice while they are roasting so the bottoms don’t burn.
- To make sure your vinaigrette emulsifies (or thickens into a homogeneous mixture), first whisk together all the ingredients except for the oil. Then slowly add the oil in a thin stream while whisking constantly.
Frequently Asked Questions
The oven should be hot enough so that the vegetables get a touch of color. For this recipe, 400 degrees works well, but 425 degrees is commonly used, too.
It will vary depending on the size and type of vegetables. Dense vegetables like Brussels sprouts and squash will take longer than bell peppers, onions, and asparagus. Use the time in the recipe as a guide, and if this is the first time roasting veggies, check by piercing with a sharp knife at the 15-minute mark. If there’s little resistance, they’re done. If they’re still hard, add more time and recheck.
You can roast almost any vegetable. There are some that taste best roasted like cauliflower and Brussels sprouts. These cruciferous vegetables can give off a sulfuric odor when boiled, but roasting brings out their natural sweetness. Other delicious vegetables to roast include asparagus, broccoli, green beans, potatoes, carrots, peppers, beets, squash, and more!
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Roasted Autumn Vegetables Recipe
A medley of vegetables roasted with a balsamic vinaigrette.
Ingredients
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 Butternut squash (1½-2 pounds), peeled, seeds removed and cut into 1 -1½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Vinaigrette:
- 1 tablespoon aged fig, currant or standard balsamic vinegar (should be thick and syrupy)
- ⅛ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¼ teaspoon Dijon mustard
- 2 tablespoons olive oil
- 3 tablespoons dried cranberries
Instructions
- Preheat the oven to 400º.
- In a bowl, toss together the Brussels sprouts and squash. Add the olive oil, salt, and pepper and spread over a baking sheet.
- Roast for 20-25 minutes until tender, but not mushy. Toss once in the middle of the roasting time.
- While vegetables are roasting, make the vinaigrette.
- Whisk together the vinegar, salt, pepper, and mustard. Slowly add the olive oil while whisking constantly. Taste and adjust seasonings (see note).
- Drizzle over the cooked vegetables and sprinkle with the dried cranberries. Toss gently and return to oven for about 5 minutes. Serve hot.
Notes
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 245mgCarbohydrates: 32gFiber: 5gSugar: 23gProtein: 3g
29 Comments on “Roasted Fall Vegetables with Dijon Vinaigrette”
What a great recipe! The perfect side dish for fall meals especially with that dijon vinaigrette!
This is right up my alley ~ two of my favorite veggies!
How cool that you got to cook at an event! I bet everyone loved your food. Roasted vegetables are always an awesome side dish!
My family tends to be a bit finicky also about veggies. Perhaps if I subbed yams for the butternut squash they’d try it. Then again, I could also have it all to myself.
This looks amazing. Different also. Never thought of combining roasted veggies and cranberries. I might suggest this to Melissa for Christmas. Emma, our little vegetarian, would love it also. (Their Dad, like Bill, not so much.)
David would LOVE these veggies…He puts mustard on everything…It is allegedly a curative, a fighter of memory issues =)
beautifully roasted veggies and I love the addition of cranberries . Happy Thanksgiving Liz 🙂
Deelish! Hope you had a good Thanksgiving! 🙂
Happy Thanksgiving, Liz! This is the perfect holiday side!
My mouth is watering – this looks so delicious. We love roasted butternut squash and the addition of the sprouts and yummy vinaigrette sound fantastic. I will make this. Happy Thanksgiving to you and yours!
Mmm! These veggies put me in a Thanksgiving mood!
I can’t wait to try this one, Liz! That was one of my favorite recipes at the ARC!!! Thank you so much for creating the recipe 🙂
Love these autumn vegetables are amazing and I love the vinaigrette. Your recipe is perfect for Thanksgiving! Happy Thanksgiving my friend! xx
I love the use of brussels sprouts in here; a different way to serve it up. Sounds great. Have a wonderful Thanksgiving.
This is such a perfect dish! I’ve roasted both of these veggies separately, but never together. Hope you have a great Thanksgiving, Liz 🙂
Roasted vegetables are my favorite! Happy Thanksgiving Liz!
I just love roasted veggies — any and all. Have never met one I didn’t like. Even better when there’s a mix of them! Whats really neat about your recipe is the vinaigrette — this looks SO good! Thanks! And Happy Thanksgiving!
Yum. I love Brussels sprouts.
Amalia
xo
I could eat an entire plateful of those amazing looking roasted veggies! I wish you and your family a blessed and delicious Thanksgiving!!
Roasted vegetables are always so tasty. The recipe sounds delicious. Liz, I hope you have a wonderful Thanksgiving!
I love the sound of that vinaigrette! No sprout lover here except me, so I wouldn’t have to share either…Win! 🙂
This is my dream dish. The vinaigrette sounds like the perfect contrast and zing-iness to the earthy veggies.
They look so good. The Vinaigrette sounds flavorful, thanks for sharing
Yum! I could easily make dinner out of this. Nothing else needed! Well, pecans would be nice!
Yum! Those roasted veggies look great!
Wow those sweet potatoes look fabulous glazed from roasting very nice
This is my kind of side dish:@)
Mouthwatering! I would happily eat this as the main!
I do love Dijon mustard and you vinaigrette is perfect with roasted vegetables.
Love