Fall Roasted Vegetable Casserole

Fall Roasted Vegetable Casserole (from From My Bowl)

  • 2 shallots, thinly sliced
  • 1 yellow onion, diced
  • 1 cup celery, diced (around 5 stalks)
  • 1 gala apple, cubed
  • 1 cup fresh cranberries
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • 1  tsp fresh thyme, chopped
  • black pepper, to taste
  • 4 cups butternut squash, cut into ½” cubes
  • 16 oz brussels sprouts cut in half
  • ½  cup pecans, chopped
  • 1 ½ cups vegetable broth
  1. Preheat oven to 375F.  Add ⅓ cup of vegetable broth to a large pot along with the shallots, onion, and celery; cook over medium heat until translucent.
  2. Add the gala apple, cranberries, rosemary, sage, thyme, and black pepper to the pot. Cook for an additional 5 minutes, until the apples are tender. Add the butternut squash and brussel sprouts to the pot and mix well
  3. Place a thin layer of vegetable broth in the base of a 9”x13” casserole tray, then add in the vegetable medley from the pot. Pour the remaining vegetable broth on top of the vegetables, then sprinkle the chopped pecans over the top of the mixture.
  4. Bake at 375 for 45 min. For a more crispy top layer broil on HIGH for 5 or so minutes afterward.


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