Looking for an easy side dish recipe using up all those delicious winter squash and Brussels sprouts? Try making Roasted Fall Vegetables served with a Smoked Paprika Aioli sauce. Perfect to add to your holiday table.
How do you roast fall vegetables?
Something about fall produce is so wholesome and comforting. During the colder months, I love making warm sheet pan recipes like seasonal roasted vegetables.
Fall vegetables like winter squash and Brussels sprouts are a bit more tough and need more time in the oven. In general, you want to cook these tougher vegetables for 25-30 minutes at a high temperature like 425 degrees.
Spread out your sheet pan vegetables
When you lay your vegetables on a baking sheet, make sure to spread them out so they have some space in between. Overcrowding them will give you steamed vegetables rather than roasted vegetables with the beautiful browned bits.
Use any vegetables you have on hand
You can customize this recipe to use any fall vegetables “of your choice”. You can use 4 cups of the same vegetable, but I usually prefer using a mixture. Make sure to cut the vegetables into similar size pieces so they cook evenly. If you are serving a larger group, double the amount of vegetables.
Serve your roasted vegetables with smoked paprika aioli
Aioli is essentially a mayonnaise mixed with garlic and other additional flavorings.
In this recipe, I’m adding a touch of smoked paprika and pure maple syrup. This smoked paprika aioli is lightened up by using a mixture of light mayonnaise and plain Greek yogurt. Light mayonnaise has 60% fewer calories and plain Greek yogurt packs in lean protein. I like to use Greek yogurt in everything from sauces to parfaits to frozen yogurt bark.
The maple flavors and seasonal produce featured in this dish makes it perfect to add to your holiday table. This easy side dish also pairs well with quinoa cakes, grilled meats or tofu, burgers, and salmon.
You might also like these roasted fall vegetable side dishes:
- 4 cups fall vegetables of your choice, cut into 1/2 inch cubes (I use a mixture of halved Brussels sprouts, cubed sweet potato, and cubed butternut squash. You could also use other varieties of winter squash.)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Smoked Paprika Maple Aioli:
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Preheat oven to 425 degrees. Spread vegetables in a single layer on a large baking sheet lined with parchment paper or foil. Drizzle over oil, salt and pepper to taste, and toss to combine.
- Roast vegetables for 25-30 minutes, tossing halfway through.
- While vegetables are cooking, make maple aioli by combining all ingredients together in a medium sized bowl.
- Serve roasted vegetables with maple aioli on the side. Store any leftovers in an airtight container in the fridge for up to 3 days.
If you are using Brussels sprouts, you may have some single leaves that fall off while cutting. Add these single leaves in the last 10 minutes of cooking so they don’t burn.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 344mgCarbohydrates: 31gFiber: 8gSugar: 10gProtein: 7g
This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. For more nutrition information, seek a professional registered dietitian's advice.