Roasted Vegetables With Sweet & Smoky Pepitas & Cranberries
One of the main reasons I love gardening and growing our own vegetables is being able to make farm-to-table recipes. The joy and satisfaction of eating organically grown vegetables are unbeatable!
We know exactly how our produce has been treated, the soil it is grown in, and that everything in season has the highest nutritional value.
When I make this fall-inspired roasted vegetable dish for my family, it feels like we are eating pure goodness!
A mix of roasted vegetables is the perfect way to get a variety of much-needed vitamins and nutrients, ensuring we get a good dose of everything our body needs.
Scroll down to get this delicious roasted vegetables with pepitas and cranberries recipe!
READ MORE: 13 Vegetables to plant for a fall harvest
ROASTED VEGETABLES WITH SWEET & SMOKY PEPITAS & CRANBERRIES RECIPE
This recipe is a favorite in fall and winter as it has tons of heart-warming flavor and goodness. It is quick, easy, and the perfect side dish to any main dish or simply enjoyed on its own! Topping it with crunchy, smoky pepitas and cranberries takes an ordinary dish to extraordinary deliciousness!
Prep Time: 20 min.
Cook Time: 40 min.
Total Time: 60 min.
Servings: 6
INGREDIENTS:
1 Pound butternut squash, cut and peeled
1 Pound Brussel Sprouts, trimmed
3 Large carrots chopped
2 Medium Beets, peeled and cut into 1-inch wedges
1 Head of broccoli, trimmed
5 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Teaspoon dried thyme or 2 fresh sprigs
1 Teaspoon dried rosemary or 2 fresh sprigs
1 Teaspoon dried oregano
2 Teaspoons kosher salt
Pepper to taste
1/2 Cup dried and sweetened cranberries
1 Cup of sweet and smoky pepitas (recipe below!) or crunch topping of your choice
DIRECTIONS:
Heat the oven to 425 degrees F. Assemble the raw vegetables on a baking sheet or oven-safe dish.
Mix balsamic and olive oil and pour over the vegetables.
Add thyme, rosemary, oregano, salt, and pepper to the vegetables and stir to combine.
Place the vegetables in the oven to roast.
Once the vegetables are cooked through and begin to brown, remove them from the oven.
Transfer the vegetables to a serving dish. Add the roasted pepitas and finish with the dried cranberries.
Add more salt and pepper to taste if needed.
Enjoy!
Note - You can use any fall veggies you have on hand!
GARDENING TIP!
If you plant pumpkins from heirloom or open-pollinated variety seeds, you can save your seeds to replant next year! Save the seeds from your best-looking pumpkins. Remove the seeds and rinse the pulp. Thoroughly clean and lay in a single layer on a paper towel to dry in a cool, dark place for about 3 - 4 weeks. Once fully dry, place in a paper envelope or brown paper bag. Label it and store it until the next planting season.
READ MORE: How to save, dry, and store garden seeds for next year
SWEET & SMOKY PEPITAS RECIPE
Add a delicious crunch to salads or side dishes with this yummy crunchy topping!
INGREDIENTS:
2 Tablespoons pure maple syrup
1 Tablespoon unsalted butter
1 Cup pepitas
1/2 Teaspoon chili powder
1/2 Teaspoon smoked paprika
1/4 Teaspoon cayenne pepper
1/2 Teaspoon salt
DIRECTIONS:
Melt butter and maple syrup in a small saucepan.
Add the spices and the pepitas.
Stir and cook for about 10 minutes until the pepitas start to brown.
Remove and place on parchment paper in a single layer.
Allow to cool and store in an airtight container for a couple of weeks.
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roasted vegetables with smoky pepitas & cranberries
Prep Time: 20 min.
Cook Time: 40 min.
Total Time: 60 min.
Servings: 6
INGREDIENTS:
1 Pound butternut squash, cut and peeled
1 Pound Brussel Sprouts, trimmed
3 Large carrots chopped
2 Medium Beets, peeled and cut into 1-inch wedges
1 Head of broccoli, trimmed
5 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Teaspoon dried thyme or 2 fresh sprigs
1 Teaspoon dried rosemary or 2 fresh sprigs
1 Teaspoon dried oregano
2 Teaspoons kosher salt
Pepper to taste
1/2 Cup dried and sweetened cranberries
1 Cup of sweet and smoky pepitas (recipe below!) or crunch topping of your choice
DIRECTIONS:
1. Heat the oven to 425 degrees F. Assemble the raw vegetables on a baking sheet or oven-safe dish.
2. Mix balsamic and olive oil and pour over the vegetables.
3. Add thyme, rosemary, oregano, salt, and pepper to the vegetables and stir to combine.
4. Place the vegetables in the oven to roast.
5. Once the vegetables are cooked through and begin to brown, remove them from the oven.
6. Transfer the vegetables to a serving dish. Add the roasted pepitas and finish with the dried cranberries.
7. Add more salt and pepper to taste if needed.
8. Enjoy!
Note - You can use any fall veggies you have on hand!
SWEET & SMOKY PEPITAS
INGREDIENTS:
2 Tablespoons pure maple syrup
1 Tablespoon unsalted butter
1 Cup pepitas
1/2 Teaspoon chili powder
1/2 Teaspoon smoked paprika
1/4 Teaspoon cayenne pepper
1/2 Teaspoon salt
DIRECTIONS:
1. Melt butter and maple syrup in a small saucepan.
2. Add the spices and the pepitas.
3. Stir and cook for about 10 minutes until the pepitas start to brown.
4. Remove and place on parchment paper in a single layer.
5. Allow to cool and store in an airtight container for a couple of weeks.
I hope you enjoy this fall-inspired dish just as much as we do! It’s heart-warming, packed with goodness and so tasty!
I think you may like these dishes too :-)
Love, Annette xx
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