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 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!
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 making, 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!
More Autumn Side Dishes:
Praline Topped Sweet Potato Casserole
Spinach Souffle
Apple, Cherry and Walnut Salad
Arugula Salad with Roasted Butternut Squash
Roasted Autumn Vegetables
A medley of vegetables roasted with a balsamic vinaigrette.
Ingredients
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 Butternut squash (1 1/2-2 pounds), peeled, seeds removed and cut into 1 -1 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Vinaigrette:
- 1 tablespoon aged fig, currant or standard balsamic vinegar (should be thick and syrupy)
- 1/8 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/4 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
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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!