There are so many reasons I love Fall and one of them is for the bounty of seasonal fruits and vegetables that arrive in the season. Some of my favorite vegetables happen to be fall vegetables- Brussel sprouts, sweet potatoes and butternut squash.
In the summer I make roasted vegetables with zucchini and yellow squash and wanted to try a fall version. For this dish I have paired Brussel sprouts, sweet potatoes, red pepper and red onion for the color combination and different flavor profiles. They go wonderfully well together with different flavors and textures.
You can serve and use these roasted vegetables a number of different ways- as a side dish for your Thanksgiving or Christmas dinner or even make a meal of it with a nice piece of toasted bread on the side. You can even add the roasted vegetables to a pasta dish or make quesadillas with them. The possibilities are endless!
The cooking time of the roasted vegetables is dependent on the combination of vegetables you are using. 25-30 minutes works best for the combination of vegetables I have chosen here.
The vegetables here are paired with chimichurri sauce. Chimichurri is a condiment or marinade similar to pesto but instead of basil it is made with parsley and is a bit spicy. It’s a common condiment that you’ll find in South American countries such as Argentina. I love it as a sauce on grilled cauliflower steaks!
Fall Roasted Vegetables with Chimichurri Sauce
Perfect side dish of fall vegetables with a zesty sauce for your Thanksgiving or Christmas dinner
6
servings20
minutes30
minutesIngredients
- For the Vegetables
1 large Sweet Potato
3/4 lb Brussel Sprouts
1 large Red Pepper
1 small Red Onion
2 tablespoons Olive Oil
Salt and pepper to taste
- For the Chimichurri Sauce
1 cup packed Flat leaf parsley
1 tablespoon Oregano leaves
2 garlic cloves
1/2 teaspoon Red pepper flakes
1 tablespoon Red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
Method
- Roasting the vegetables
- Pre-heat the oven to 450 degrees.
Peel and cut the sweet potatoes in 1 inch dice. Remove the hard ends of the Brussel sprouts and cut the medium size Brussel sprouts in half and larger ones in quarters. You will have a few leaves the fall off but that will be great for the crunchy texture once they are roasted. Remove seeds and cut the red pepper in 1 inch square dice. Peel and cut the red onion in 1 inch dice. - Lay all the vegetables on a large cookie sheet. Drizzle with olive oil, salt and pepper. With clean hands, coat all the vegetables and layer them in a single layer on the cookie sheet.
- Roast in the pre-heated oven for 25-30 minutes, flipping the vegetables with a spatula and rotating the pan halfway through the cooking process.
- To make Chimichurri Sauce
- To make the chimichurri sauce, add all the ingredients to a mini food processor and pulse a few times till the parsley leaves break down to small pieces. Taste and adjust any seasonings as required.
- To serve
- Serve warm or at room temperature with chimichurri sauce on the side.
Tips
- To make chimichurri sauce, you can either finely chop all the herb and mix the ingredients or just blitz everything in the food processor.
