Seasonal Roasted Vegetables

Preparation Time: 10 minutes
Cooking Time: 25-30 minutes 

Ingredients

• 1 small butternut squash, peeled and cut into cubes 

• 2 parsnips, peeled and sliced into thick batons 

• 1 small beetroot, peeled and cut into wedges 

• 1 large carrot, peeled and cut into thick batons  

• 1 red onion, quartered 

• 1 clove of garlic, peeled and thinly sliced 

• 2 tbsp extra virgin olive oil 

• 1 tsp ground cinnamon 

• 1 tsp ground cumin 

• 1 tsp dried thyme or rosemary 

• Salt & pepper to taste 

Add-ons (optional, to serve)

• 2 tbsp toasted walnuts or pecans (for protein, healthy fats & fibre) 

• 2 tbsp crumbled feta, goat’s cheese or a plant-based alternative (for protein) 

• 1 tbsp tahini or balsamic glaze (for added flavour) 

• 4 tbsp cooked wild rice or spelt 

• A handful of kale or mixed autumn salad leaves 

Method

1. Preheat the oven to 200°C (fan-assisted) and line a large baking tray with parchment paper. 
2. Prepare the vegetables: Wash, peel and chop the garlic, red onion, then prepare the butternut squash, parsnips, beetroot and carrot into evenly sized pieces. Leave the squash, parsnips and carrot skin on for added fibre but wash well. Some roasted squash skin is edible, some are papery/tough so discard or blend in a soup/sauce. 
3. In a bowl, mix the olive oil, ground cinnamon, cumin, thyme or rosemary, salt, and pepper. Stir well and toss the vegetables making sure all are evenly coated. 
4. Spread the vegetables on the lined baking tray in a single layer, ensuring they don’t overlap and roast for 25-30 minutes, turning halfway through, until they are golden and tender. 
5. While the vegetables are roasting, prepare your add-ons. Toast the walnuts or pecans in a small dry pan over medium heat until fragrant. Cook wild rice or spelt as per packet instructions. 
6. Remove from the oven and cool for a few minutes. Add your healthy fats and proteins – scatter the toasted walnuts or pecans over the roasted vegetables, crumble cheese and drizzle with tahini or balsamic glaze. 

Serve on a bed of wild rice, spelt or autumnal salad leaves like kale or baby spinach for added texture and nutrients. 

Tips

• Autumn swaps: You can use any seasonal veggies like Brussels sprouts or leeks if available. 
• Boosting flavour: A splash of apple cider vinegar or fresh lemon juice can brighten up the dish just before serving. 
• Meal prep: This is a perfect make-ahead meal that you can store in the fridge for up to 3 days and enjoy as lunch or dinner. 

This autumn-inspired recipe is a simple and nutritious way to embrace the season’s bounty, packed with fibre, vibrant colours and warming spices. Perfect for a cosy evening meal or a hearty lunch! 

As we approach October, World Vegetarian Day on the 1st kicks off National Vegetarian Week (1-7th October) in the UK. This year’s theme ‘Mix It Up’ is encouraging everyone to try plant-based swaps in their favourite dishes. 

This Seasonal roasted vegetables recipe is a great way to celebrate, highlighting how easy it is to create tasty and nourishing dishes this Autumn. Why not take this opportunity to try new vegetables and flavours, and enjoy the health benefits of plant-based eating?