Fall Vegetable Casserole
This fall vegetable casserole features layers of caramelized parsnips, squash, and other seasonal vegetables baked until tender and bubbling with a golden crust on top. The dish combines sweet, savory, and herbal flavors, culminating in a hearty, visually appealing baked casserole with a crispy topping and soft, flavorful vegetables inside.
Equipment
- Knife
- Cutting board
- Mixing bowls
- Baking dish
- Parchment paper
Ingredients
- 2 large parsnips peeled and sliced into thin rounds
- 1 medium butternut squash peeled and cubed
- 1 large sweet potato peeled and sliced
- 2 tablespoons olive oil for roasting vegetables
- 1 teaspoon fresh sage chopped
- to taste salt and pepper for seasoning
- 1/4 cup balsamic vinegar for drizzle
- 1 cup grated cheese your choice, optional topping
- 1/2 cup bread crumbs for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and toss sliced parsnips, squash, and sweet potato with olive oil, chopped sage, salt, and pepper. Spread the vegetables in a single layer and roast for about 20-25 minutes until they start to caramelize and are tender around the edges.
- Remove the roasted vegetables from the oven and drizzle with balsamic vinegar, tossing gently to coat evenly. This adds a tangy sweetness that complements the caramelization.
- Transfer the vegetables to a prepared baking dish, spreading them out evenly. Sprinkle grated cheese and bread crumbs over the top to add a golden, crispy crust during baking.
- Bake the casserole in the oven at 400°F (200°C) for another 15-20 minutes, or until the top is bubbling and golden brown. Listen for a gentle bubbling sound indicating it’s ready.
- Remove the casserole from the oven and let it rest for 5 minutes. This helps the layers settle and makes serving easier.
- Slice and serve the casserole warm, garnished with fresh herbs if desired. The dish should have a crispy top with tender, flavorful vegetables inside, showcasing a vibrant autumnal presentation.
