Christy Rost
celebrating home and family

Bring On Fall's Harvest!

Christy Rost |
2 min read

A friend once proclaimed my Roasted Glazed Autumn Vegetables as "one of the tastiest things to ever pass her lips". With a review like that, the arrival of cooler temperatures, and farmer's markets bursting with just-harvested squash and root vegetables, I could hardly wait to share this recipe.

One of the reasons I love this veggie side dish is because it easily adapts to whatever ingredients I have in the pantry and my refrigerator crisper drawer. Butternut squash, sweet potatoes, red onions, and last-of-the-season purple top white turnips from my mountain garden – when stirred together with whole garlic cloves in a large roasting pan, these are the colors and flavors of fall. No sweet potatoes? No worries! I almost always have little red new potatoes in the pantry, and they're super tasty when roasted with other root vegetables. Plus, this dish is versatile enough to go from dinner for two, to dinner for a large family by increasing the number of ingredients.

Once you taste it, you'll know this is one side dish you'll want to hang onto for Thanksgiving and the holiday season. To make it even easier to prepare on busy days, I like to prep the butternut squash, sweet potatoes, and red onions one day ahead. Simply peel and cut the veggies, place each into separate plastic zipper bags, add one tablespoon of water to keep the squash and potatoes moist; then seal the bags and store them in the refrigerator overnight.

As soon as there's a chill in the air, the sweet aroma of these caramelized autumn vegetables roasting in the oven will make you feel cozy inside. Use your favorite root vegetables, add garlic, maple syrup and a little brown sugar, and get ready for the accolades this fall and winter!

Take Care. Stay Safe. Find the Joy!

Roasted Glazed Autumn Vegetables

  • 1 small butternut squash, rinsed, peeled, seeded, cut into 1-inch cubes
  • 1 red onion, peeled and cut into wedges
  • 2 medium turnips, rinsed, peeled, and cut into 1-inch cubes
  • 3 medium sweet potatoes, rinsed, peeled, and cut into 1-inch cubes
  • 5 carrots, rinsed, peeled and cut into 2-inch pieces
  • 1 head garlic, separated into cloves and peeled
  • 2 tablespoons olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons brown sugar, packed
  • 3 tablespoons maple syrup

Preheat the oven to 450 degrees. In a large roasting pan, combine butternut squash, red onion, turnips, sweet potatoes, carrots, and garlic. Toss the vegetables with your hands to mix. Drizzle them with olive oil and toss well to coat.

Roast the vegetables, uncovered, in the oven 30 to 35 minutes until they are caramelized and almost knife tender. Remove them from the oven, sprinkle with brown sugar, and drizzle with maple syrup. Stir gently and roast an additional 10 minutes until the vegetables are fully cooked.

Transfer the vegetables to a serving bowl or platter and serve immediately.

Chef's Note: This recipe is designed to use what's on hand in the crisper drawer and pantry, so you can substitute veggies such as other firm squash, parsnips, small red new potatoes, and Yukon Gold potatoes.

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