Autumn Meadow Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.In a large bowl, toss together the butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper.
• STEP 3.Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 4.Meanwhile, heat a large skillet over medium heat and add the mushrooms. Cook until they release their moisture and start to brown, about 5-7 minutes.
• STEP 5.Add the garlic and thyme to the skillet and cook for an additional minute.
• STEP 6.In a small bowl, whisk together the vegetable broth, soy sauce, and cornstarch. Pour the mixture into the skillet with the mushrooms and cook until the sauce thickens.
• STEP 7.Once the vegetables are done roasting, transfer them to the skillet with the mushrooms and sauce. Stir to coat the vegetables evenly.
• STEP 8.Serve the Autumn Meadow warm, garnished with fresh parsley or thyme leaves.
• STEP 9.Enjoy!

Cooking Tips

• Feel free to customize the vegetables in this recipe based on your preferences and what's in season.
• For added flavor, you can sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, simply warm the Autumn Meadow in a skillet over medium heat until heated through.
• Serve as a main dish or as a side dish alongside roasted chicken or grilled steak.