Go Back
Print

Roasted Fall Vegetable Casserole

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A hearty and cheesy roasted vegetable casserole perfect for fall, combining tender parsnips, squash, and Brussels sprouts with melted cheese.

Ingredients

Vegetables

  • 2 cups parsnips, peeled and chopped (roughly 1-inch pieces)
  • 2 cups Delicata squash, sliced (about 1/2 inch thick)
  • 2 cups Brussels sprouts, halved
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (for roasting and drizzling)
  • 1 teaspoon fresh thyme, chopped
  • 1 cup shredded cheese (cheddar or Gruyère)
  • to taste salt and pepper seasoning

Instructions 

  • Preheat oven to 400°F (200°C). Toss vegetables with 1 tbsp olive oil, salt, pepper, and half the garlic. Roast for 20-25 minutes.
  • Transfer roasted vegetables to a baking dish. Sprinkle with thyme and half the cheese.
  • Layer remaining vegetables, top with remaining cheese, drizzle with olive oil, and cover with foil.
  • Bake for 20 minutes, then remove foil and bake 10-15 minutes until cheese is bubbly and golden.
  • Let sit for a few minutes before slicing and serving.

Notes

Use a sharp cheese for best flavor and meltiness.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Cheese, roasting, Vegetables