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Introduction: As the crisp autumn air sweeps through the trees and the harvest season is in full swing, it's the perfect time to prepare a side dish that embodies the warm, rich flavors of fall. This autumn side dish combines the sweetness of seasonal vegetables with a medley of herbs and spices that will bring comfort and joy to your table. Whether you're hosting a holiday dinner or simply celebrating the season, this dish is sure to be a crowd-pleaser that elevates any meal.
Ingredients:
2 medium sweet potatoes, peeled and diced
1 cup butternut squash, peeled and cubed
1 cup Brussels sprouts, trimmed and halved
1/2 cup red onions, thinly sliced
1/4 cup olive oil
1 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 cup pomegranate seeds (optional, for garnish)
1/4 cup chopped pecans (optional, for garnish)
Instructions:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the diced sweet potatoes, butternut squash, Brussels sprouts, and red onions with olive oil, maple syrup, cinnamon, nutmeg, smoked paprika, salt, and pepper. Make sure the vegetables are evenly coated with the mixture.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through to ensure even cooking.
Once roasted, remove the vegetables from the oven and transfer them to a serving platter.
Garnish with pomegranate seeds and chopped pecans, if desired, for a festive touch and added texture.
Serving and Storage Tips:
Serve this dish as a warm side with roasted meats, salads, or grain bowls.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply warm the dish in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Variations:
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