Roasted Fall Vegetable Casserole
This hearty casserole combines seasonal roasted vegetables like sweet potatoes and Brussels sprouts, layered with melted cheese and topped with crispy, toasted breadcrumbs. The dish features caramelized, tender vegetables with a golden, crunchy topping, creating a comforting yet light meal perfect for cool evenings. The roasting process enhances natural sweetness and depth of flavor, making it both flavorful and visually appealing.
Equipment
- Baking sheet
- Large mixing bowl
Ingredients
- 2 large sweet potatoes peeled and diced into 1-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil divided between vegetables
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 2 tablespoons unsalted butter melted
- 1 cup panko breadcrumbs
- 1 teaspoon fresh sage chopped
- 1 cup shredded cheese cheddar or Gruyère
- 1 handful kale optional, sautéed until wilted
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss the sweet potatoes and Brussels sprouts with 2 tablespoons olive oil, salt, and smoked paprika until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- While the vegetables roast, combine the melted butter, remaining 1 tablespoon olive oil, panko breadcrumbs, and chopped sage in a small bowl. Mix until the breadcrumbs are evenly coated.
- If using kale, sauté it in a skillet over medium heat for 2–3 minutes until wilted. Set aside.
- Transfer the roasted vegetables to a lightly greased casserole dish. Stir in the sautéed kale, then sprinkle the shredded cheese evenly over the top.
- Scatter the breadcrumb mixture over the cheese layer. Bake for 15–20 minutes, or until the topping is golden brown and crisp and the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5 minutes before serving warm.
Notes
Feel free to customize with seasonal vegetables and cheeses. Keep an eye on the breadcrumbs during baking to prevent burning. For a vegetarian version, omit any meat and add extra greens or herbs.