The great thing about fall baking is being able to turn on the oven and warm the house with some amazing smells wafting from the kitchen. As much as I love baking sweets, I probably enjoy roasting savory items too. Roasted vegetables are especially wonderful and my favorite recipe as of late is for this Roasted Fall Vegetable Salad. The colorful blend of brussel sprouts, butternut squash, cranberries and toasted pecans is definitely beautiful on the table and even more delicious to eat!
I first made this dish as a vegetable side to accompany our Thanksgiving dinner last year. It was such a hit and a nice way to enjoy sweet and savory flavors together. This recipe is especially easy if you opt to use prepared vegetables in your market’s produce area where brussel sprouts and butternut squash is already prepped and ready to use! Although it incorporates brown sugar, maple syrup and cinnamon, the sweetness is subtle and not overpowering. And above all, the roasted vegetables gives off a wonderful rich flavor all on its own…
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