Simple Fall Vegetable Melody
This simple fall vegetable melody is an easy, healthy, delicious taste of fall recipe that can be on your table in 25 minutes.
Fall is one of my favorite seasons. The weather is usually perfect, the food that acompanies this time of year is delicious and cozy, the decor, and the smells! All the pumpkin and warming cookie smells, are comforting. And this is the time of year that my coffee pot starts working over time.
Tonight for dinner, I am making a simple, healthy sheet pan vegetable melody.
The taste is fantastic, healthy, but cozy, with a blend of vegetables and seasonings.
This side dish can be served alongside any meat like chicken, pork, meatloaf, or even turkey on thanksgiving day.
There is alot of vitamins and minerals in this simple fall vegetable melody. That can be great this time of year because so many fall and winter recipes can 'stick to your bones' so to speak, and be heavy.
I'm using brussell sprouts, acorn squash, carrots, lemon juice, and seasonings.
I wash and chop the veggies, place on a cookie sheet, add olive oil, squeeze on fresh lemon juice, sprinkle with salt, pepper and garlic powder. Place in a 400 degree oven for 25 minutes, or until vegetables are tender.
That's it! Simple right?
There can be alot of variations to this dish, and you can add, or replace any of the ingredients.
I would love to know your favorite thing about fall below in the comments. I would also love to learn about your favorite variation of this dish, or just your most favorite fall recipe! Please share this simple fall vegetable melody on your social media if you loved it!
From my kitchen to yours, have a blessed (and cozy) day!
The taste is fantastic, healthy, but cozy, with a blend of vegetables and seasonings. This side dish can be served along side any meat like chicken, pork, meatloaf, or even turkey on thanksgiving day.
- 10 Brussell Sprouts, cut in half
- 1 Acorn squash, peeled, seeded, and diced
- 3 Carrots, peeled and cut into match sticks
- 2 tbsp Olive oil
- 1 tbsp Freshly squeezed Lemon Juice
- 1/4 tsp Garlic Powder
- 1/4 tsp Sage, dried
- 1/4 tsp Salt
- 1/4 tsp Pepper
Preheat oven to 400 degrees.
Wash vegetables. Cut brussell sprouts in half. Peel and dice squash. Peel and chop carrots lengthwise into match sticks.
Place all vegetables onto a cookie sheet. Squeeze your fresh lemon juice onto vegetables. Drizzle olive oil on top.
Sprinkle on garlic powder, sage, salt and pepper. Using a spatula, or your clean hands, toss mixture to coat evenly.
Bake in oven for 25 minutes, or until vegetables are tender. Serve hot and enjoy!
