Imagine a chilly autumn evening, the air crisp and fragrant with the scent of fallen leaves.
Picture a warm bowl of roasted autumn veggies in a smoky paprika broth, the vibrant oranges of butternut squash, the deep greens of Brussels sprouts, and the earthy tones of carrots inviting you in.
This dish is comfort incarnate, evoking the coziness of a home-cooked meal. For me, this recipe became a lifesaver during a particularly hectic week when time was scarce, yet the desire for a nourishing meal was paramount.
It’s perfect for both busy weeknights when you crave simplicity and tranquility, or leisurely Sunday suppers, where the focus is on savoring each bite.
The ease of preparation, coupled with its rich flavors, makes it a family favorite.
Ready? Let’s cook and bring a touch of autumn warmth to your table!
Why You’ll Love It
- Delivers bold flavor with smoky paprika and roasted autumn vegetables.
- Uses pantry staples like olive oil, salt, and vegetable broth.
- Offers a healthy, vegetarian-friendly meal option packed with nutrients.
- Requires minimal prep and cook time for a quick, satisfying dish.
- Pairs perfectly with crusty bread for a comforting meal experience.
Ingredients
- 2 tablespoons olive oil — use extra virgin for best flavor.
- 1 teaspoon smoked paprika — opt for Spanish paprika for authenticity.
- 1/2 teaspoon salt — sea salt preferred for a cleaner taste.
- 1/4 teaspoon black pepper — freshly ground recommended.
- 2 cups butternut squash, peeled and cubed — make certain cubes are uniform for even cooking.
- 2 cups Brussels sprouts, halved — trim ends for better roasting.
- 1 cup carrots, sliced — aim for consistent thickness.
- 4 cups vegetable broth — use low-sodium for more control over seasoning.
- 1 onion, diced — yellow onion works well for sweetness.
- 3 cloves garlic, minced — fresh garlic enhances flavor.
- 1 teaspoon thyme, dried — rub between hands to release oils.
- 1/2 teaspoon rosemary, dried — crush slightly for stronger aroma.
Step-by-Step Method
Preheat the oven to 400°F (200°C). This temperature guarantees that the vegetables will roast evenly and develop a golden-brown exterior while maintaining a tender interior. A properly preheated oven is critical for achieving the desired texture and flavor.
Mix the Seasoning
In a large mixing bowl, combine olive oil, smoked paprika, salt, and black pepper. Mix thoroughly to create a well-blended seasoning. This will provide the autumn veggies with a rich, smoky flavor that complements their natural sweetness.
Coat the Vegetables
Add butternut squash, Brussels sprouts, and carrots to the seasoning mixture. Toss until all pieces are evenly coated. Confirming each vegetable is covered in the mixture will help them roast uniformly and absorb the flavors.
Arrange on Baking Sheet
Spread the coated vegetables evenly on a baking sheet. Make sure they’re in a single layer to allow for even roasting. Overcrowding the sheet can lead to steaming instead of roasting, which will affect texture and taste.
Roast the Vegetables
Roast in the preheated oven for 25 minutes or until tender and golden brown. Keep an eye on them to avoid overcooking. Roasting enhances the natural sweetness and brings out the rich flavors of the vegetables.
Sauté Onion and Garlic
In a large pot, heat a small amount of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent. This step adds a depth of flavor to the broth.
Prepare the Broth
Pour in the vegetable broth, then stir in thyme and rosemary. Bring the broth to a gentle simmer. The herbs will infuse the broth with a fragrant aroma, setting the stage for the roasted vegetables.
Combine and Simmer
Once the vegetables are roasted, add them to the simmering broth. Simmer for an additional 10 minutes to blend the flavors. This allows the essence of the vegetables and herbs to meld together.
Rest and Serve
Remove from heat and let the dish rest for 5 minutes. This resting period allows the flavors to settle. Serve hot, garnished with fresh herbs if desired, for an extra burst of flavor. Enjoy with crusty bread for a complete, hearty meal.
Ingredient Swaps
- For a lower-carb option, substitute butternut squash with cauliflower florets.
- If Brussels sprouts are unavailable, broccoli can be used as a regional substitute.
- For dietary preferences, replace vegetable broth with chicken broth or bone broth for added protein.
- To make it more budget-friendly, swap fresh thyme and rosemary with Italian seasoning, which often contains both.
You Must Know
- Cut Vegetables Evenly: Make sure that all vegetables are cut to similar sizes before roasting to guarantee even cooking and a uniform texture in the final dish.
- Preheat Oven: Always preheat your oven to 400°F (200°C) for ideal roasting, which enhances the flavors and caramelizes the natural sugars in the vegetables.
- Use Fresh Spices: For the best flavor, use fresh smoked paprika, thyme, and rosemary. Fresh spices will offer a more robust taste and aromatic experience.
- Roast to Golden Brown: Roast vegetables until they’re tender and golden brown, approximately 25 minutes. This guarantees a rich, roasted flavor that complements the smoky broth.
- Simmer Broth: Once the roasted vegetables are added to the broth, let them simmer for an additional 10 minutes. This step is essential for blending and enhancing the flavors throughout the dish.
Serving Tips
- Serve with crusty bread or garlic toast to soak up the smoky broth.
- Garnish with fresh parsley or cilantro for a pop of color and freshness.
- Pair with a glass of chilled white wine for a balanced meal.
- Top with shaved Parmesan for an extra layer of flavor.
- Serve in rustic bowls for a cozy, autumnal presentation.
Storage & Make-Ahead
Roasted Autumn Veggies in Smoky Paprika Broth can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the roasted veggies and broth separately.
This dish doesn’t freeze well due to texture changes in roasted vegetables.
Reheating
To gently reheat Roasted Autumn Veggies in Smoky Paprika Broth, use a microwave on low.
Alternatively, use an oven at 350°F.
You can also reheat on the stovetop over medium-low heat, stirring occasionally.
Culinary Traditions and Origins
As I explore the origins of this delightful dish, it’s fascinating to see how Mediterranean culinary traditions have shaped its flavors. The use of olive oil and smoked paprika instantly transports us to sun-drenched landscapes, where these ingredients tell tales of rich heritage.
I can almost feel the warmth of a Mediterranean kitchen, bustling with vibrant vegetables and aromatic spices. The combination of roasted butternut squash, Brussels sprouts, and carrots, all steeped in a smoky paprika broth, speaks to a history of simplicity and depth.
This dish celebrates the earth’s bounty, reminding us of the region’s love for fresh, seasonal produce. As I savor each spoonful, I feel a connection to generations who’ve cherished these flavors, bringing comfort and joy to the table.
Final Thoughts
Give this delightful Roasted Autumn Veggies in Smoky Paprika Broth a try for a cozy meal that’s sure to please! Feel free to tweak the spices to suit your taste and enjoy it with some crusty bread for an extra comforting touch.
Frequently Asked Questions
Can This Dish Be Made Gluten-Free?
Absolutely, you can make this dish gluten-free! Just guarantee your vegetable broth is certified gluten-free. I’ve found that sticking to naturally gluten-free ingredients makes this a comforting and delicious meal for everyone to enjoy.
What Can I Substitute for Vegetable Broth?
You can easily swap vegetable broth with homemade stock, chicken broth, or even water. Infuse more depth by adding a touch of soy sauce or miso. Trust your taste buds to guide you to perfection!
How Do I Prevent Vegetables From Becoming Mushy?
To keep veggies from turning mushy, I roast them until they’re just tender and golden. Ensuring uniform cuts helps, while a hot oven seals in flavors. You’ll love the perfect balance of crispness and warmth!
Can I Add Protein to This Recipe?
Absolutely, I’d suggest adding cooked chickpeas or lentils for a delightful protein boost. They blend beautifully with the smoky flavors. Just stir them in with the roasted veggies and savor the heartiness they bring. Enjoy!
Is This Dish Suitable for Freezing?
Yes, you can freeze this dish. I recommend cooling it completely before portioning into airtight containers. It’ll keep its cozy flavors and warmth, making it a perfect meal to enjoy on a chilly day.
Roasted Autumn Veggies in Smoky Paprika Broth
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Chef's knife
- 1 Cutting board
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cup butternut squash peeled and cubed
- 2 cup Brussels sprouts halved
- 1 cup carrots sliced
- 4 cup vegetable broth
- 1 onion diced
- 3 clove garlic minced
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, smoked paprika, salt, and black pepper.
- Add butternut squash, Brussels sprouts, and carrots to the bowl and toss until evenly coated.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 25 minutes, or until tender and golden brown.
- Meanwhile, in a large pot, heat a small amount of olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Pour in the vegetable broth, and stir in thyme and rosemary.
- Bring the broth to a gentle simmer.
- Once the vegetables are roasted, add them to the simmering broth.
- Simmer for an additional 10 minutes to blend the flavors.
- Remove from heat, and let the dish rest for 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
