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As the leaves change color and the air turns crisp, autumn invites a delightful array of flavors into our kitchens. This season is a celebration of hearty, warming dishes that bring comfort and joy. The use of seasonal vegetables not only enhances the taste but also ensures that we are nourishing our bodies with the best nature has to offer.

Cozy One-Pan Autumn Veggie Bake

Embrace the flavors of fall with this Cozy One-Pan Autumn Veggie Bake. This easy recipe combines sweet potatoes, Brussels sprouts, butternut squash, and seasonal spices, delivering warmth and comfort in every bite. Perfect for family gatherings or a simple weeknight dinner, it features ingredients that nourish your body while celebrating the essence of autumn. Enjoy nutty, roasted veggies drizzled with balsamic vinegar, and create lasting memories around the table.
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 large red onion, sliced

2 cups Brussels sprouts, halved

2 cups butternut squash, peeled and diced

1 red bell pepper, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

3 tablespoons olive oil

Salt and pepper to taste

1/4 cup balsamic vinegar

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the sweet potatoes, red onion, Brussels sprouts, butternut squash, and red bell pepper.

      Flavor the Veggies: In a separate small bowl, mix together the garlic, dried thyme, dried rosemary, smoked paprika, olive oil, salt, and pepper. Pour this mixture over the chopped vegetables and toss well to ensure everything is well coated.

        Spread on Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it with olive oil. Spread the seasoned veggies in a single layer on the baking sheet.

          Roast in the Oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are golden and tender, stirring halfway through for even cooking.

            Add Balsamic Vinegar: After roasting, remove the pan from the oven and drizzle the balsamic vinegar over the veggies. Toss gently to combine.

              Optional Cheese Topping: If you're using Parmesan cheese, sprinkle it over the veggies and return the pan to the oven for an additional 5 minutes, just until the cheese begins to melt.

                Serve: Remove from the oven, garnish with fresh parsley, and serve warm as a side dish or a hearty vegetarian main. Enjoy this comforting autumn delight!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4