Oven Roasted Autumn Vegetables

With each season comes a new array of fresh fruits, vegetables and nuts. This plant-based dish celebrates the food and flavors of autumn. Acorn squash and Brussels sprouts take starring roles, complemented by other seasonal favorites like dates and pecans, then brought to life with fall flavors of cinnamon and nutmeg. This recipe is simple to prepare and will be a comforting side dish for your next family get-together.


  • 4 cups Brussels sprouts, cut in half
  • 3 cups acorn squash, peeled and diced
  • 1 cup pecans, chopped
  • 1 cup dates, chopped
  • 1/4 cup apple cider vinegar
  • 2-3 cloves garlic, minced
  • 2 tablespoons stone ground or Dijon mustard
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground chili flakes
  • 1/4 teaspoon nutmeg
  • PREP TIME 10
  • COOK TIME 45
  • Serves 6


  1. Set oven to 375°F.
  2. Combine Brussels sprouts, acorn squash, pecans and dates in a large mixing bowl.
  3. In a smaller mixing bowl, combine vinegar, mustard, black pepper, cinnamon, chili flakes and nutmeg, then whisk.
  4. Add content from smaller bowl into the larger bowl of vegetables and mix until well coated.
  5. Line a baking sheet with parchment and transfer the glazed vegetables onto the pan.
  6. Bake for 40-45 minutes or until vegetables are tender.