Maple Roasted Brussels Sprouts With Pecans
Maple Roasted Brussels Sprouts with Pecans is a delightful autumn dish that delivers a perfect combination of sweet and savory flavors. The Brussels sprouts are caramelized in maple syrup, adding a delicious depth to their earthy taste, while toasted pecans provide a satisfying crunch. This dish makes a wonderful side for any fall dinner, adding both flavor and a pop of color to your table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Pecans, chopped | ½ cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Trim the stems of the Brussels sprouts and cut them in half.
- In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, salt, and black pepper.
- Spread them on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts.
- Once done, remove from the oven and serve warm. Enjoy your delicious Maple Roasted Brussels Sprouts with Pecans!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Honey-Glazed Carrots and Parsnips
Honey-Glazed Carrots and Parsnips is a warm, comforting side dish that highlights the natural sweetness of root vegetables. The carrots and parsnips are roasted until tender and then drizzled with honey, enhancing their caramelized exterior. This dish not only adds sweetness to your fall dinner but also brings vibrant colors and healthy nutrients to the table.
| Ingredients | Quantity |
|---|---|
| Carrots | 1 pound |
| Parsnips | 1 pound |
| Olive oil | 2 tablespoons |
| Honey | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh thyme leaves | 2 teaspoons |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Peel the carrots and parsnips, then cut them into uniform sticks.
- In a large bowl, toss the carrots and parsnips with olive oil, honey, salt, and black pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
- Remove from the oven, sprinkle with fresh thyme, and serve warm. Enjoy your delightful Honey-Glazed Carrots and Parsnips!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Spicy Roasted Cauliflower Steaks
Spicy Roasted Cauliflower Steaks are a bold and flavorful main dish that showcases the versatility of cauliflower. By slicing the cauliflower into thick “steaks” and roasting them to perfection, you enhance their natural nuttiness while infusing them with a kick of spice. This dish is perfect for fall dinners, adding a hearty and satisfying element to your meal.
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 large head |
| Olive oil | 3 tablespoons |
| Smoked paprika | 1 tablespoon |
| Cumin | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Chili powder | ½ teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh cilantro (for garnish) | As needed |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Remove the leaves from the cauliflower and slice it into thick “steaks” (about ¾-inch thick).
- In a small bowl, mix together olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper.
- Brush the spice mixture onto both sides of the cauliflower steaks.
- Arrange the steaks on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
- Garnish with fresh cilantro before serving. Enjoy your Spicy Roasted Cauliflower Steaks!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Balsamic Roasted Beet Salad
Balsamic Roasted Beet Salad is a vibrant and nutritious dish that brings the earthy sweetness of roasted beets to life. Tossed with fresh greens, nuts, and a tangy balsamic vinaigrette, this salad makes for a delightful side or a hearty main course during the fall season. It’s packed with flavor and color, making it not just a feast for the palate but also for the eyes.
| Ingredients | Quantity |
|---|---|
| Fresh beets | 4 medium |
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Mixed salad greens | 4 cups |
| Crumbled feta cheese | ½ cup |
| Walnuts (chopped) | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | As needed |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place them on a baking sheet; roast for about 45-60 minutes until tender (test with a fork).
- Allow the beets to cool, then peel and slice them.
- In a large bowl, mix olive oil, balsamic vinegar, salt, and pepper; toss the salad greens in the dressing.
- Arrange the dressed greens on a serving platter, top with sliced beets, crumbled feta, and chopped walnuts.
- Garnish with fresh parsley and serve immediately. Enjoy your Balsamic Roasted Beet Salad!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Garlic and Herb Roasted Sweet Potatoes
Garlic and Herb Roasted Sweet Potatoes are a deliciously comforting side dish perfect for the fall season. The natural sweetness of the sweet potatoes is enhanced with fragrant garlic and fresh herbs, making this dish not only flavorful but also a beautiful addition to any autumn meal. These roasted sweet potatoes are crispy on the outside and tender on the inside, ensuring that they are a crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 3 cloves |
| Fresh rosemary (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into 1-inch cubes.
- In a large bowl, toss the sweet potatoes with olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and tender.
- Serve warm as a satisfying side dish to complement your fall dinner. Enjoy your Garlic and Herb Roasted Sweet Potatoes!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Mediterranean Roasted Vegetable Medley
Mediterranean Roasted Vegetable Medley is a vibrant and colorful dish that highlights the rich flavors of Mediterranean cuisine. This medley features a delightful combination of seasonal vegetables, all caramelized to perfection, and enhanced by Mediterranean herbs and spices. It makes for a perfect side dish or a light main course that pays homage to the bountiful harvest of the fall season.
| Ingredients | Quantity |
|---|---|
| Zucchini | 2 medium |
| Red bell pepper | 1 large |
| Yellow bell pepper | 1 large |
| Red onion | 1 medium |
| Cherry tomatoes | 1 cup |
| Olive oil | 3 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Feta cheese (crumbled) | 1/2 cup (optional) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Wash and chop the zucchini, bell peppers, and onion into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with cherry tomatoes, olive oil, oregano, basil, garlic powder, salt, and pepper. Toss well to coat.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
- Once done, remove from the oven, sprinkle with crumbled feta cheese if desired, and serve warm. Enjoy your Mediterranean Roasted Vegetable Medley!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Curry Roasted Butternut Squash
Curry Roasted Butternut Squash is a warm, comforting autumn dish that beautifully combines the sweet, nutty flavors of roasted butternut squash with aromatic spices. This dish highlights the essence of fall, making it a perfect side dish or a delightful vegetarian main course. The addition of curry powder elevates the natural sweetness of the squash and adds a subtle warmth that is satisfying and enticing.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large |
| Olive oil | 2 tablespoons |
| Curry powder | 2 teaspoons |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Peel, seed, and cut the butternut squash into 1-inch cubes.
- In a large bowl, toss the squash with olive oil, curry powder, cumin, salt, and pepper until evenly coated.
- Arrange the squash in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden, flipping halfway through for even cooking.
- Remove from the oven and garnish with fresh cilantro if desired. Serve warm and enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Lemon Thyme Roasted Radishes
Lemon Thyme Roasted Radishes is a vibrant and flavorful autumn dish that transforms the humble radish into a delightful side that’s sure to impress. The roasting process mellows the radishes’ sharpness, enhancing their natural sweetness and allowing the invigorating notes of lemon and earthy thyme to shine through. This dish pairs beautifully with a variety of main courses and adds a pop of color to your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Radishes | 1 pound |
| Olive oil | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
| Fresh thyme leaves | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
| Lemon zest | From 1 lemon |
Cooking Instructions:
- Preheat oven to 425°F (220°C).
- Clean and trim the radishes, leaving them whole or halving them if large.
- In a large bowl, toss radishes with olive oil, lemon juice, thyme, salt, and pepper until coated.
- Spread the radishes in a single layer on a baking sheet.
- Roast for 20-25 minutes, shaking the pan halfway through, until the radishes are tender and slightly caramelized.
- Remove from oven, sprinkle with lemon zest, and serve warm. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Parmesan Roasted Zucchini and Tomatoes
Parmesan Roasted Zucchini and Tomatoes is a delightful and comforting side dish that brings together the fresh flavors of late summer vegetables, enhanced by the savory taste of Parmesan cheese. This simple recipe results in tender zucchini and juicy tomatoes, all roasted to perfection. It’s an excellent way to add color and taste to your fall dinner spread, pairing well with grilled meats or pasta.
| Ingredients | Quantity |
|---|---|
| Zucchini | 2 medium |
| Cherry tomatoes | 1 pint |
| Olive oil | 3 tablespoons |
| Grated Parmesan cheese | 1/2 cup |
| Dried Italian herbs | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat oven to 400°F (200°C).
- Slice the zucchini into half-moons and halve the cherry tomatoes.
- In a large bowl, combine zucchini, tomatoes, olive oil, Parmesan, Italian herbs, garlic powder, salt, and pepper. Toss to combine.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast for 20-25 minutes, until the zucchini is tender and the tomatoes are slightly caramelized.
- Remove from the oven, let cool slightly, and serve warm. Enjoy!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Smoky Roasted Eggplant and Bell Peppers
Smoky Roasted Eggplant and Bell Peppers is a hearty and flavorful dish that perfectly embodies autumn’s bounty. This recipe combines the rich, creamy texture of roasted eggplant with the sweetness of bell peppers, all enhanced by a touch of smoked paprika. It makes for a delicious side dish or a fantastic main course when served over rice or quinoa.
| Ingredients | Quantity |
|---|---|
| Eggplant | 1 medium |
| Bell peppers (mixed colors) | 2 large |
| Olive oil | 3 tablespoons |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- Preheat oven to 425°F (220°C).
- Cut the eggplant into cubes and the bell peppers into strips.
- In a large bowl, toss the eggplant, bell peppers, olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is tender and slightly browned.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm. Enjoy!
Autumn Vegetable Hash With Fried Eggs
Autumn Vegetable Hash With Fried Eggs is a comforting and satisfying dish that brings together the vibrant flavors of fall. This hearty hash combines a medley of root vegetables and leafy greens, all topped with perfectly fried eggs for a delicious breakfast or brunch option. It’s a cozy way to celebrate the produce of the season while providing a balanced meal.
| Ingredients | Quantity |
|---|---|
| Potatoes (diced) | 2 medium |
| Sweet potatoes (diced) | 1 medium |
| Kale or spinach (chopped) | 2 cups |
| Red onion (diced) | 1 small |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Eggs | 4 |
| Fresh thyme (for garnish) | Optional |
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the diced potatoes and sweet potatoes, cooking for about 10-15 minutes until they are golden and tender, stirring occasionally.
- Stir in the diced red onion and garlic, cooking for an additional 2-3 minutes until fragrant.
- Add the chopped kale or spinach, cooking until wilted, then season with salt and pepper to taste.
- In a separate pan, fry the eggs to your liking.
- Serve the vegetable hash warm, top with the fried eggs, and garnish with fresh thyme if desired. Enjoy!
