Seasonal Dishes Recipe
Indulge in our Seasonal Dishes, a delightful celebration of fresh, locally-sourced ingredients that change with the seasons. Each dish is thoughtfully crafted to highlight the vibrant flavors and textures of the season's bounty, ensuring a unique culinary experience that excites the palate. Savor the essence of the season with every bite, and discover new favorites that embrace the artistry of nature's harvest.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Trim and halve the Brussels sprouts. Cut the red onion into wedges.
Season the Vegetables
In a large mixing bowl, combine the butternut squash, Brussels sprouts, and red onion. Drizzle with olive oil, add chopped fresh rosemary, salt, and black pepper. Toss until the vegetables are well coated.
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Add Parmesan
Remove the vegetables from the oven and sprinkle with Parmesan cheese. Return to the oven for an additional 5 minutes or until the cheese is melted and bubbly.
Serve
Transfer the roasted vegetables to a serving platter and enjoy warm as a seasonal side dish.