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Autumn Carmelized Vegetables

November 5, 2023 5 Comments

5 Nov
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autumn-carmelizedvegetables

Some recipe post are just too delicious and perfect for the season to not repost. This year we are headed to Hailey and Will’s house this year. Bet we have this dish!! It’s a new tradition.

consider autumn and thanksgiving

Fires take the chill out of the evening air.  Display bins in the markets overflow with colorful squashes and vibrant greens.

Who loves the autumn season? Me!

Love it when the weather turns cooler, finally!  Love when the Thanksgiving season comes.  

remembering Thanksgiving past

It was 2016. We had Thanksgiving Day feast with friends. We took  a ham loaf, a Lancaster speciality and coconut custard pie by Meg. Check out that recipe here. Robert and Jessica came up for the weekend. So did Will and his girlfriend, Hailey. They are married now. It was Amy’s 18th birthday.  

Adding a new favorite

What can I add to our usual meals to perk them up, make them more appetizing and appealing?  Usually, it starts looking on-line at favorite blogs with recipes I like and being a visual kind of gal, at the vegetable section of the grocery store.  

That year, Hailey brought us a new recipe. She and Will made to together. It was the first of many delicious offerings we have enjoyed from them! 

And it was delicious!!  

A new favorite.

Autumn Caramelized Vegetables

bushel and a pickle
Burst of flavor with balsamic vinegar on autumn vegetables
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Side Dish
Cuisine American Fresh
Servings 6 people

Equipment

  • sheet pan
  • knife
  • cutting board
  • measuring cups and spoons

Ingredients
  

  • 1 butternut squash, peeled and cubed
  • 1 pound brussel sprouts cut in half
  • dried cranberries

Balsamic Glaze

  • 2 Tbls balsamic vinegar
  • 2 Tbls honey
  • 2 Tbls Djion mustard
  • dash soy sauce
  • garlic and onion powder, salt and pepper to taste
  • 4 Tbls olive oil to lghtly coat vegetables
  • Optional crispy pieces of bacon (about 5 slices) Optional

Instructions
 

  • Prep vegetables. Peel butternut squash and chop into cubes. Cut brussel sprouts in half.
  • Whisk all Balsamic sauce ingredients together in small mixing bowl. Set aside.
  • Preheat over to 450 degrees
  • Line baking dish (or sheet pan) with parchment paper or foil.
  • Spread evenly in pan.
  • Bake for about 30-35 minutes until vegetables are slightly crispy
  • Add 1/3 of balsamic sauce to the vegetables and toss to coat
  • Toss in all the cranberries. Optional: crispy bacon pieces
  • Continue to bake for 5-10 minutes more until vegetables are caramelized
  • Gently mix into the vegetables without smashing them. Transfer to pretty serving bowl or serve from sheet pan.
Keyword autumn vegetables, roasted, sheep pan, balsimic vinegar, mustard, honey, side dish, fall holidays

flavor burst for the seasonof thanks

This mix of seasonal vegetables seasoned with balsamic mustard vinaigrette. The added dried cranberries are a pop of even more flavor.

Plus it is a pretty dish!

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Praying you have a blessed Thanksgiving! 

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This site contains affiliate links to products. I may receive a commission for purchases made through these links at no extra cost to you. Thank you!

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Previous Post: « Pie Tyranny Breaks Tradition
Next Post: Seasons of Life #1…Offically Empty Nesters! »

Reader Interactions

linda

Comments

  1. Donna says

    November 6, 2022 at 6:28 pm

    I’ve wanted to find a way to cook brussel sprouts and your recipe for the balsamic glaze sounds terrific! I can’t wait to try it out!! Thank you!

    Reply
    • bushel and a pickle says

      November 8, 2022 at 2:36 pm

      Hopefully, it will be a dish everyone enjoys!

      Reply
  2. Cara says

    November 5, 2022 at 5:19 pm

    Thank you so much for sharing this recipe on Whimsy Home Wednesday Linda! I love brussel sprouts so I think I need to try this one. I would not have thought to put cranberries with them! My go to for them is usually garlic, but cranberries would offer a bit of sweet. Thank you for sharing. I love learning new recipes through blogs too.

    Reply

Trackbacks

  1. Delicious Autumn Menu for Cooler Days - Bushel & a Pickle says:
    October 8, 2020 at 5:00 pm

    […] making the dish! Cooking the potatoes, zucchini, onion, yellow peppers, tomatoes in phases is key! Check out this other excellent recipe for roasted vegetables with an extra pop of fall flavor with cranberries […]

    Reply
  2. Al Fresco Harvest Table - Bushel & a Pickle says:
    September 27, 2020 at 12:28 am

    […] rather inelegant vegetables were to be the basis of my autumn al fresco […]

    Reply

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Welcome Friends !

Welcome! I’m Linda and I’m so glad you stopped by.
I live a rich and full life in Lancaster, Pennsylvania in a very, very old farmhouse. Bushel & a Pickle (named for my daughter’s childhood saying) is my story of life experiences, family, travels and faith.

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