Fall Vegetable Bowl with Roasted Seasonal Vegetables (Print)

A warming bowl of roasted seasonal vegetables and grains, perfect for crisp autumn evenings.

# Components:

→ Vegetables & Fruits

01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 2 cups kale, stems removed and leaves chopped
04 - 1 large apple, cored and sliced

→ Grains

05 - 1 cup farro
06 - 2 cups vegetable broth

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cinnamon

→ Toppings

12 - 1/4 cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta cheese, optional

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a bowl, combine butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and smoked paprika. Spread in a single layer on one baking sheet.
03 - Place apple slices on the second baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cinnamon.
04 - Roast squash and Brussels sprouts for 25-30 minutes, stirring once halfway through, until golden and tender. Roast apples for 15 minutes until just soft and caramelized.
05 - Rinse farro and bring vegetable broth to a boil in a medium saucepan. Add farro, reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain excess liquid if necessary.
06 - In a skillet over medium heat, wilt kale for 2-3 minutes with a splash of water, stirring until just tender.
07 - Divide cooked grains among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.
08 - Garnish with pumpkin seeds, dried cranberries, and feta cheese if desired. Serve warm.

# Chef Secrets:

01 -
  • It makes your kitchen smell like a farmers market booth and a warm bakery at the same time.
  • You can prep the grains and vegetables ahead, then roast everything fresh when youre ready to eat.
  • Every bite brings different textures: crispy edges, tender grains, chewy cranberries, and creamy squash.
  • It holds up beautifully as leftovers and actually tastes better the next day once the flavors meld.
02 -
  • Dont skip the parchment paper, the sugars in the squash and apples will stick and burn on bare metal.
  • Stir the vegetables halfway through roasting or the bottoms will char while the tops stay pale.
  • If your farro seems too chewy after the timer goes off, add a splash more water and simmer another 5 minutes.
  • Kale can go from tender to mushy fast, so watch it closely in the skillet.
03 -
  • Toast your pumpkin seeds in a dry skillet for a few minutes before adding them, it wakes up their flavor and makes them extra crunchy.
  • If your oven runs hot, start checking the vegetables at 20 minutes to avoid burning the edges.
  • Use a sharp knife to peel the butternut squash, it makes the job faster and safer than struggling with a dull blade.
  • Let the grains rest off the heat for 5 minutes after cooking, they finish steaming and become fluffier.
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