Roasted Fall Medley

Roasted Fall Medley

The roasted blend of fall vegetables is an easy and colorful complement to any meal.



50 mins

Total cook time

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  • 2 cups fresh Brussel sprouts, halved
  • 1 cup mushrooms, sliced
  • 1 cup golden beet, cubed
  • 2 cups butternut squash or sweet potato, cubed
  • 1 red onion, cubed
  • 1/2 cup walnut or pecan halves
  • 1/4 cup Balsamic vinegar
  • 2 tablespoons Maple syrup
  • 2 tablespoons Olive oil
  • 1 teaspoon Thyme
  • 1/2 teaspoon Rosemary
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Pinch of turmeric

Cooking Instructions

Step 1

Preheat oven to 400 degrees and pre-grease a sheet pan.

Step 2

Whisk dressing together in small bowl by combining vinegar, maple syrup, olive oil with herbs and spices.

Step 3

In large bowl toss vegetables and nuts together. Drizzle dressing over vegetable nut mixture until evenly coated.

Step 4

Spread mixture out on sheet pan and bake 45 - 60 minutes (until vegetables are tender and caramelized).

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.