Roasted Fall Veggies

A nice batch of roasted vegetables can bring such a cozy and comforting vibe this time of the year. My favorite thing about roasting autumn veggies is the deep color palette and the natural sweetness of a delicious crunch that seems like an acceptable addition this time of the year. The best part is definitely how adaptable roasted vegetables are. Use whatever is in your home. Enjoy as you serve over a bed of rice or simply as a side.


  • 3 cups of winter squash, cubed (provided)
  • 1 medium onion, sliced (provided)
  • 1 cup eggplant, sliced (provided)
  • 1 cup zucchini, sliced (provided)
  • 1 pound of potatoes, cubed (provided)
  • Salt and pepper to taste
  • 1 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 1 cup walnuts, halved
  • 2 tablespoons pure maple syrup
  • 1 ounce goat cheese, crumbled
  • Cranberries


  • 1 Preheat the oven to 400 degrees F.
  • 2 Prepare eggplant, squash, onions, and potatoes. Place in a large mixing bowl and toss with olive oil, salt and pepper.
  • 3 Place on a sheet pan and roast for about 30 minutes or until fork tender. Mix half way through.
  • 4 Prepare zucchini and put in a large mixing bowl.
  • 5 Toss with olive oil, salt and pepper. Mix until coated well.
  • 6 Place on a sheet pan and roast for 10-15 minutes. Mix half way through.
  • 7 While the veggies are roasting, add walnuts and maple syrup to a skillet. Cook for 2-4 minutes on medium heat. Stirring often until the syrup thickens.
  • 8 Remove from heat and cool.
  • 9 Take the pans out of the oven and let veggies cool for a few minutes.
  • 10 Toss all veggies together, add desired amount of cranberries and top with walnuts and goat cheese.
  • 11 Serve.


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