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 your oven to 200°C (400°F). Line a baking sheet with parchment paper, ready for roasting.
- Toss the diced sweet potatoes with a tablespoon of olive oil, a pinch of salt, and half a teaspoon of thyme. Spread them out on the baking sheet in an even layer.
- Place the sweet potatoes in the oven and roast for 25-30 minutes, until they are tender and caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
- While the sweet potatoes roast, prepare the Brussels sprouts. Toss them with a tablespoon of olive oil, smoked paprika, and a pinch of salt. Spread them out on a separate baking sheet or the same if space allows.
- Roast the Brussels sprouts for about 20 minutes, until they are crispy on the edges and develop a nutty aroma, creating a wonderful contrast to the sweet potatoes.
- In a small skillet, melt the butter over medium heat and toast the panko breadcrumbs with chopped sage until golden and fragrant, about 3 minutes. Keep an eye on them so they don’t burn.
- Once the vegetables are roasted, transfer the sweet potatoes and Brussels sprouts to a large mixing bowl. Add the shredded cheese and sautéed kale if using, then gently mix to combine without mashing.
- Spread the vegetable mixture evenly into a 9x13-inch casserole dish, smoothing the top with the back of a spoon or spatula.
- Sprinkle the toasted breadcrumbs and sage evenly over the top of the casserole, creating a crunchy golden layer.
- Bake the casserole uncovered at 180°C (350°F) for 20-25 minutes, until bubbling around the edges and the topping is golden brown. For extra crispness, broil for 2 minutes, watching carefully so it doesn’t burn.
- Remove from the oven and let it rest for about 5 minutes; this helps the flavors meld and makes serving easier. The dish should be hot, with tender vegetables, melted cheese, and a crispy topping ready to enjoy.
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.