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–+ servings

Roasted Fall Vegetable Casserole

This casserole is made by roasting a selection of seasonal root vegetables and greens, then layering them with cheese and baking until bubbly and golden. The dish features a mix of parsnips, Delicata squash, and Brussels sprouts, resulting in a hearty, tender, and visually appealing bake with a cheesy crust.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 320kcal
Author: James Taylor
Servings: 6

Equipment

Ingredients

  • 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) for layering and topping
  • to taste salt and pepper for seasoning

Instructions

  • Preheat your oven to 400°F (200°C). Spread the chopped parsnips, sliced Delicata squash, and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and half of the minced garlic. Toss everything together to coat evenly, then roast in the oven for about 20-25 minutes until the vegetables are tender and slightly caramelized.
  • Remove the roasted vegetables from the oven and transfer them to a lightly oiled baking dish. Sprinkle the chopped thyme evenly over the vegetables. Layer half of the shredded cheese over the top, pressing it gently into the vegetables.
  • Repeat with the remaining roasted vegetables, layering them in the dish and adding the rest of the cheese on top. Drizzle with the remaining teaspoon of olive oil for extra flavor and richness. Cover the dish loosely with aluminum foil.
  • Bake the casserole in the oven for about 20 minutes, then remove the foil. Continue baking for another 10-15 minutes until the cheese is bubbly and golden brown with crispy edges. The aroma of roasted vegetables and melting cheese should fill your kitchen.
  • Let the casserole sit for a few minutes before serving, allowing it to set slightly. Slice and enjoy the hearty, cheesy, roasted fall vegetable dish that combines tender vegetables with a crisp, golden cheese crust.

Notes

You can customize this casserole by adding other seasonal vegetables or herbs. For an extra touch, sprinkle some crushed red pepper flakes before baking for heat.

Nutrition

Calories: 320kcal | Carbohydrates: 40g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 450mg | Potassium: 950mg | Sugar: 10g | Vitamin C: 45mg | Calcium: 250mg | Iron: 3mg