Happy Thanksgiving week! Today, we’re bringing you another of our Disney Dishes favorite recipes that we think you’ll want to add to your family meal. Now, we know it’s very popular to serve Yams topped with Marshmallows at many of your celebration tables. While these can be delicious we wanted to make something that may be a little complex and healthier while still bringing that sweeter flavor profile to your celebration table. So, here’s the recipe for our Roasted Fall Vegetable Medley!
Let’s get cooking!
Our Ingredients
This delicious Thanksgiving side dish doesn’t actually consist of a lot of components. Our Roasted Fall Vegetable Medley is, simply, made up of Butternut Squash, Sweet Potatoes, Yams, Carrots, Brussels Sprouts and some seasonings.
- Side Note: What most restaurants serve as “Sweet Potatoes” are actually Yams. As a matter of fact, if you ordered a side of “Sweet Potato Fries”, for example, you might be confused if they served you the accurate item. Sweet Potatoes are usually tend to be more white in color while Yams are the orange-ish, red we’ve all come to expect. Sweet Potatoes also tend to have a little more natural sweetness while Yams need a little more “help” in that regard. Not that any of this is truly important. I just like to pass on interesting (or not so interesting) food facts!
You may notice I use packaged Baby Carrots for this dish. I do that because we almost always have them around our house just in case we’re looking for a healthy snack. They also happen to be the perfect size for this recipe. Okay, okay. You got me! I also use them because I’m seriously lazy. I don’t have to peel or cut them. Just open the package and they’re ready to go!
Roasting; Part 1
You read that right. Because some of the components of our Roasted Fall Vegetable Medley cook at different rates, we’ll be cooking them in two, different segments. We’ll start with our Butternut Squash, Sweet Potatoes, Yams and Carrots.
Begin by preheating your oven to 400ºF.
Next, cut the Butternut Squash, Sweet Potatoes and Yams into, somewhat, large 2′ to 3″ pieces. Just like you see in the photo above.
Place all of the cut vegetables into a large bowl with the Salt, Pepper, Sugar and Vegetable Oil. Toss until well coated.
Now, add a sheets of Parchment Paper to two Baking Sheets and lightly coat with Cooking Spray. Evenly spread the Fall Vegetables across each pan, being sure to not overcrowd them.
Place in the oven and roast for approximately 35 – 40 mins at 400ºF.
Roasting; Part 2
Once we’ve started roasting the other Fall Vegetables, it’s time to get to work on the Brussels Sprouts. Begin by splitting each Sprout in half.
Next, I’m going to show you a little trick I’ve learned to cut some of the bitterness usually associated with these little heads of Cabbage.
Using a sharp knife, cut a “V” into the stem of each Brussels Sprout half.
Removing most of the stem significantly cuts the amount of bitterness that turns a lot of people off from eating Brussels Sprouts. By trimming them in a “V” shape (like you see above), however, allows the stem to maintain hold of the leaves of the Sprout. Oh, sure, you can skip this part. But I find it well worth the extra effort.
Add the trimmed Brussels Sprouts to a medium-sized bowl with the Salt, Pepper, Sugar and Vegetable Oil and toss lightly while being careful to keep the Sprouts intact.
Add a sheet of Parchment Paper to another Baking Sheet and coat lightly with Cooking Spray. Spread the Seasoned Brussels Sprouts evenly on the Baking Sheet and place in the preheated, 400ºF oven. Roast for approximately 20 – 25 minutes; until the Sprouts are cooked through and have lightly caramelized.
Serving
Once both parts of our Roasted Fall Vegetable Medley have completed cooking, remove them from each baking sheet and place them in a large Serving Dish. Lightly stir until well combined. Keep warm until ready to serve.
Our Conclusion
This recipe for our Roasted Fall Vegetable Medley is the perfect sweet, but slightly healthier, addition to your party. The Butternut Squash, Sweet Potatoes and Carrots all bring a different level of sweetness while also providing all the comfort you expect from a Thanksgiving side dish. Meanwhile, the sugar level is balanced excellently by the light bitter and earthiness from the Brussels Sprouts. The caramelized leaves even add a wonderful little texture change.
It’s a beautiful dish that accompanies all of your Harvest Time Feast, perfectly.
Make it for your family this Thanksgiving and we think it will become a permanent addition to your family’s celebration!
If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.
Roasted Fall Vegetable Medley
Makes approximately 6 – 8 Servings
For the Roasted Vegetables; Part 1
- 1½ lbs – Sweet Potatoes – Peeled and cut into large 2″ – 3″ pieces
- 1 medium – Butternut Squash – Peeled, seeded and cut into large 2″ – 3″ pieces
- 1½ lbs – Garnet Yams – Peeled and cut into large 2″ – 3″ pieces
- ½ lb – Peeled Baby Carrots
- 2 tsp – Salt
- 1 tsp – Freshly Ground Pepper
- 2 tsp – Granulated Sugar
- 1 tbls – Vegetable Oil
- Cooking Spray
Roasted Vegetables; Part 2
- ½ lb – Brussels Sprouts – Halved and trimmed
- 1 tsp – Salt
- ½ tsp – Freshly Ground Pepper
- 1 tsp – Granulated Sugar
- 1½ tsp – Vegetable Oil
- Cooking Spray
For the Roasted Vegetables; Part 1
- Preheat the oven to 400ºF
- Add the cut Butternut Squash, Sweet Potatoes, Yams and Carrots to a large bowl with the Salt, Pepper, Sugar and Vegetable Oil
- Toss to combine until the Vegetables are well coated
- Add 2 sheets of Parchment to 2 Baking Sheet and coat lightly with Cooking Spray
- Spread the Seasoned and Coated Vegetables evenly across the Baking Sheets; being careful not to overcrowd the pans
- Place in the oven and roast at 400ºF for approximately 35 – 40 minutes or until the Vegetables are cooked through and lightly caramelized
- Keep warm until ready to use
For the Roasted Vegetables; Part 2
- Place the halved and trimmed Brussels Sprouts in a medium-sized bowl with the Salt, Pepper, Sugar and Vegetable Oil
- Toss to combine until the Brussels Sprouts are well coated
- Add a sheet of Parchment to a Baking Sheet and coat lightly with Cooking Spray
- Spread the Seasoned and Coated Brussels Sprouts evenly across the Baking Sheet; being careful not to overcrowd the pan
- Place in the oven and roast at 400ºF for approximately 20 – 25 minutes or until the Brussels Sprouts are cooked through and lightly caramelized
- Keep warm until ready to use
For the Roasted Fall Vegetable Medley
- Add the Roasted Butternut Squash, Sweet Potatoes, Yams, Carrots and Brussels Sprouts to a large Serving Dish
- Toss lightly until well combined
- Keep warm until ready to serve
If you liked this recipe, be sure to check out our other Thanksgiving Disney Dishes
Apple-Cinnamon Cranberry Sauce
If you’re a Disney Fan, be sure to check out our Disney Podcast, as well.
