Celebrate Autumn’s Bounty with Pan Roasted Fall Vegetables Drizzled in Pomegranate Balsamic

As the leaves turn and the air cools, autumn ushers in a bounty of vibrant vegetables that beg to be transformed into warm, comforting dishes. One of the season’s delights is our Pan Roasted Fall Vegetables, a dish that beautifully showcases the richness of the harvest with a Bodacious twist.

A Symphony of Seasonal Flavors

This recipe is a medley of butternut squash, Brussels sprouts, carrots, and red onions, each bringing its unique texture and taste to the table. The squash offers a sweet, nutty flavor that contrasts perfectly with the earthy bitterness of Brussels sprouts. Carrots add a splash of color and a hint of sweetness, while the red onions become mellow and aromatic upon roasting, tying all the flavors together.

Dressing for Success

What truly sets this dish apart is the drizzle of Bodacious Herbs de Provence Olive Oil and Bodacious Pomegranate Balsamic Vinegar. The olive oil is infused with a blend of herbs that include thyme, fennel, basil, and lavender, which provide a subtle hint of the French countryside. The Pomegranate Balsamic Vinegar introduces a fruity tang that enhances the natural sweetness of the vegetables, creating a glaze that caramelizes beautifully in the oven.

Perfect Pairings

To prepare, the vegetables are tossed in the herb-infused olive oil and vinegar along with seasoned salt, then roasted until they are perfectly tender. This dish not only serves as a wonderful side to your main courses but also shines as a standalone vegetarian option that is both filling and satisfying.

PAN ROASTED FALL VEGETABLES WITH POMEGRANATE BALSAMIC & HERBS DE PROVENCE OLIVE OIL

This Pan Roasted Fall Vegetables recipe combines the rich flavors of Bodacious Herbs de Provence Olive Oil and Bodacious Pomegranate Balsamic Vinegar to create a vibrant and healthy side dish. Seasoned salt enhances the natural sweetness of the butternut squash, Brussels sprouts, carrots, and red onion as they roast to tender perfection. Simple preparation and aromatic ingredients make this dish a delightful addition to any autumn meal, ensuring each vegetable shines with a hint of Provencal herbs and a tangy pomegranate glaze.

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Course Side Dish

Servings 4

Ingredients

  

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• 3 tbsp Bodacious Herbs de Provence Olive Oil
• 3 tbsp Bodacious Pomegranate Balsamic Vinegar
• 1 tsp seasoned salt
• 3 cup butternut squash cubed
• 3 oz Brussels sprouts cut in half and outer yellow leaves removed
• 4-5 medium carrots halved and cut into 2 inch chunks
• ½ large red onion cut into large wedges or chunks

Instructions

 

• Preheat oven to 375°F.
• Chop your vegetables and place them on a large baking sheet lined with parchment paper.
• Whisk together the Bodacious Pomegranate Balsamic Vinegar, Bodacious Herbs de Provence Olive Oil and seasoned salt in a bowl.
• Pour the balsamic mixture all over the veggies and toss to coat.
• Roast to tender perfection for about 35-45 minutes, flipping halfway through cooking. Veggies are done when the squash and carrots are fork tender.

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Serving Suggestions

Serve these roasted vegetables with a garnish of fresh herbs or a sprinkle of feta cheese for an extra layer of flavor. They make a wonderful accompaniment to grilled meats or a hearty fish like salmon, making any meal feel like a festive celebration of fall’s abundance.

The Joy of Eating Well

This Pan Roasted Fall Vegetables recipe is more than just food; it’s a celebration of seasonal changes and the joy of eating well. It embraces the philosophy that food should be both nourishing and delightful to the senses, with bold flavors and vibrant colors that make every meal a special occasion.

At Bodacious, we believe in the power of high-quality ingredients to transform everyday cooking into an extraordinary culinary experience. Try this recipe and let the robust flavors of our specially crafted olive oil and balsamic vinegar inspire your fall cooking adventures.