Glazed Autumn Bake

During the Autumn season, the process of baking seems to take on additional elements of warmth, goodness, and celebration.  Maybe because I relate it to meals shared with loved ones during the upcoming holidays.  Do you think of Autumn baking (or roasting, as the case may be) in a similar fashion?

I shared a picture of this dish on last week’s post, and had a couple friends comment on it, so I didn’t want to delay the recipe.  This is one of those super-flavorful meals that I could devour directly from the pan.  It’s filled with Mother Nature’s love designed specifically for this season.  It also gets high marks on nutrition scales.

Brussels sprouts are loaded with vitamins C and K, and have a wealth of antioxidants, according to Healthline. They contain Omega-3 fatty acids, and may reduce inflammation and help control blood sugar.  From other sources, I’ve read that cruciferous veggies, the group to which the little cabbages belong, are different in that the more you eat, the more your body benefits. Most other groups have a ceiling, meaning once you eat a certain amount, the nutritional benefits level off.

If you’re unfamiliar with Delicata squash, they don’t need to be peeled, and they are easier to chop than other gourd squash. They are also more subtly flavored.  For these reasons, they have become my favorite winter squash.  Delicatas are rich in vitamins A and C, and have a good bit of iron, according to Nutrition and You.  

New potatoes have bioactive compounds including antioxidants that are found primarily in their skins, per this Potatoes 101 article.  They supply good amounts of potassium which contributes to cardiovascular health, and vitamin C, which is important for tissue growth and repair, as well as immunity.

For this Fall recipe, I owe a debt of gratitude to the creators of 2 other recipes, one from Simply Recipes and one from Deliciously Ella.  Elements of each are included here, along with the changes that suit my taste. Please let me know if you try it!

Yield: 4 – 5 servings

Ingredients (use organic and/or non-GMO when possible)
A bit of avocado (or olive) oil spray for pan
2 tbsp avocado or olive oil
1 tbsp apple cider vinegar
3 tbsp maple syrup
1 1/2 tsp Himalayan salt
1/4 – 1/2 tsp crushed red pepper (to your preferred heat level)
1 clove garlic, chopped
1/2 lb Brussels sprouts, stems and outer leaves removed, halved
1 medium delicata squash, unpeeled, seeded, quartered lengthwise &
cut into 1/4” crosswise slices
1/2 lb small new red potatoes, unpeeled & halved
3 large shallots, peeled & cut into thirds
1/2 cup hazelnuts (optional)

Directions
Preheat oven to 400 degrees F. Lightly spray a large baking pan with oil. Spin the next 6 ingredients (2 tbsp oil – garlic) in a small blender cup until uniformly smooth. Place all of the prepped veggies in a pile in the middle of the pan and pour about 3/4 of the combined liquid on top, & use your (clean!) hands to mix well. Spread into a single layer and bake for 20 minutes. Remove from the oven to turn the veggies, and add the hazelnuts if using. Bake another 10 minutes, or until the veggies are soft with a bit of firmness, and the hazelnuts are lightly browned. Remove from the oven and add the remaining glaze, stirring gently to coat. Taste for salt, adding more if needed.

Serve on brown rice, couscous, or small pasta such as orzo. Enjoy!

The content of this article is for educational and informational purposes only, and is not intended as medical advice. Please consult with a qualified health care professional before acting on any information presented herein. Any statements about the possible health benefits of any subject discussed have not been evaluated by medical professionals or the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease or illness.

67 thoughts on “Glazed Autumn Bake

  1. Thanks, Lisa, for passing on this wonderful recipe! It’s that time of year: soups, stews, casseroles and for breakfast, it’s back on the porridge! Today my wife made root vegetable soup, to kick off the new season! It was delicious! Happy weekend 😋😋😋🙋‍♂️

    Liked by 1 person

  2. This dish looks delicious. Thank you for sharing it with us. I have never seen squash like that before. I would love to share this recipe on my food blog. I wanted to have your permission first though. God bless you, and stay safe.

    Liked by 2 people

      1. I really enjoy it. I always try to keep things fresh. Thanks for making me smile. I didn’t know how it was going to turn out when I first started it. I have a schedule that I use on what days I post so, that way I can come up with new ideas and topics to write about.

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  3. I remember the day that I roasted vegetables for the first time and I was shocked at how delicious they were. They took on a sweetness that I didn’t expect. Such a wonderful discovery.

    Liked by 1 person

  4. Ah, I’m so glad you shared this recipe Lisa! I was particularly interested in those Brussels sprouts … I’m not a huge fan (my husband is and he’s always looking at new ways to make this veggie interesting for me 😉) … I’m sure your recipe will blow new life into the Brussels sprouts! Thank you my friend – I’m on my way to the market!!

    Liked by 2 people

    1. Hi, Corna, funny, my life partner doesn’t like Brussels sprouts & I love them! I cook them every time he’s out of town, which is pretty often, lucky for my addiction! Here’s hoping you & Berto will enjoy this dish! Hope your weekend is filled with smiles & relaxation! 🌞

      Liked by 1 person

  5. This looks packed with health Lisa. Unfortunately I don’t have access (at least easy which means even if I can procure they might not be very fresh) to the Brussels sprouts and the other variety of squash here where i stay. But maybe we can use the nearest alternatives and give it a shot🙂
    And it looks just yummy, too much so… I hope you are having a colourful autumn in your beautiful country 🍁🍁🍁

    Liked by 1 person

    1. Deb! You’re back! Great to see you, my friend. This dish is indeed super healthful, and I’d think you could sub chunks of regular cabbage and another mildly sweet veggie to replace the Delicata without changing the flavor too much. And, yes, our Autumn here in the Southwest is lovely, thank you. Hoping you and your family are enjoying an exquisite Fall, as well. 🌞

      Like

  6. Simply divine, and delicious, Lisa. I just bought some brussels sprouts yesterday and will roast them today. Squash soon. I do think of the fall as a time of roasting vegetables more, even though I do that throughout the year. It’s something about the temperatures, shorter days, etc. I will also do more soups and stews in the fall/winter. Lovely post, as always. Happy Sunday! 😊🍁🍂

    Liked by 2 people

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