Harvest Vegetable Medley Recipe

Name: Harvest Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. small Brussels sprouts, trimmed; 1 butternut squash, halved, cut into chunks (1 1/2 lb.); 1 head cauliflower, separated into 2-inch florets (1 lb.); 1 lb. fingerling potatoes, halved; 4 medium leeks, white parts only, trimmed and quartered lengthwise; 1/2 lb. baby carrots, trimmed; 1/2 lb. baby parsnips, peeled and trimmed; 24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided; 4 Tbs. olive oil, divided; 1 Tbs. chopped fresh sage, plus 24 leaves, divided; 1 Tbs. chopped fresh rosemary; 2 small red bell peppers, quartered

Servings: persons

1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1 1/2 lb.)
1 head cauliflower, separated into 2-inch florets (1 lb.)
1 lb. fingerling potatoes, halved
4 medium leeks, white parts only, trimmed and quartered lengthwise
1/2 lb. baby carrots, trimmed
1/2 lb. baby parsnips, peeled and trimmed
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
4 Tbs. olive oil, divided
1 Tbs. chopped fresh sage, plus 24 leaves, divided
1 Tbs. chopped fresh rosemary
2 small red bell peppers, quartered

1
Adjust oven rack to lowest position.
2
Preheat oven to 450F.
3
Bring saucepan of water to a boil.
4
Add Brussels sprouts and cook 3 minutes, or until bright green.
5
Drain, rinse under cold water, then pat dry.
6
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs.
7
olive oil, chopped sage, sage leaves, and rosemary in large roasting pan.
8
Season with salt and pepper, and spread into single layer.
9
Roast 25 minutes, tossing vegetables twice.
10
Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs.
11
oil.
12
Roast 15 minutes more, or until vegetables are browned on edges and tender.
13
Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.

1293

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. small Brussels sprouts, trimmed, 1 butternut squash, halved, cut into chunks (1 1/2 lb.), 1 head cauliflower, separated into 2-inch florets (1 lb.), 1 lb. fingerling potatoes, halved, and more.

Yes, Harvest Vegetable Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Vegetable Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions