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Oven Roasted Autumn Vegetables

Oven Roasted Autumn Vegetables with Acorn Squash and Brussels Sprouts

A comforting plant-based side dish that celebrates the food and flavors of autumn.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 4 cups Brussels sprouts, cut in half
  • 3 cups acorn squash, peeled, diced
  • 1 cup pecans, chopped
  • 1 cup dates, chopped
  • 1/4 cup apple cider vinegar
  • 23 tsp garlic, fresh, minced
  • 2 tbsp mustard, Dijon or stone-ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp red pepper flakes
  • 1/4 tsp nutmeg, ground
  • Black pepper, freshly ground, to taste

Instructions

  1. Set oven to 375°F.
  2. Combine Brussels sprouts, acorn squash, pecans and dates in a large mixing bowl.
  3. In a smaller mixing bowl, combine vinegar, garlic, mustard, cinnamon, red pepper flakes, nutmeg and black pepper, then whisk.
  4. Add sauce to vegetables and mix until well coated.
  5. Line a baking sheet with parchment and transfer the glazed vegetables onto the pan.
  6. Bake for 40-45 minutes or until vegetables are tender.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.