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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.

Print Recipe


  • 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


  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.