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Cast Iron Roasted Fall Veggies

My favorite fall veggies roasted and glazed together in one pot.

Course Side Dish
Cuisine American
Keyword fall vegetables, glazed vegetables, roasted vegetables
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients

  • 2 carrots, peeled and chopped use rainbow carrots for pretty colors
  • 1 small butternut squash, peeled seeded, and chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 1 red onion, sliced
  • 2 parsnips, peeled and sliced in chunks remove any tough cores
  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp smoked paprika
  • salt and pepper to taste

Instructions

  1. Preheat oven to 325F

  2. Heat the Dutch oven on medium heat - add butter to melt.

  3. Add in the sugar, maple syrup and spices. Stir well to combine.

  4. Add in the chopped vegetables, stir to coat each piece. Sprinkle with salt and pepper.

  5. Cover and put in the oven for 30-35 minutes.

  6. Remove the lid, stir the vegetables, and bake another 15-20 minutes until all vegetables are tender and the glaze coats each piece.

Recipe Notes

Use any combination of fall vegetables you like - just make sure to use at least 3 kinds for a nice variety.  Pumpkin would work in place of butternut squash, as would a Delicata squash cut in chunks (no peeling!).