Have you ever noticed how certain ingredients just scream fall? There’s something about roasted veggies that brings to mind cozy sweaters, crisp air, and the crunch of leaves underfoot. This recipe for Fall Veggies & Burrata is the perfect way to celebrate the season. Packed with rich, earthy flavors and topped with creamy truffle burrata, it’s like wrapping yourself in a warm blanket on a chilly day.
But wait—did you know that burrata, that luscious, creamy cheese that seems to be popping up on every trendy menu, actually hails from the sunny heel of Italy’s boot, Puglia? While it’s often associated with summer salads, its creamy decadence pairs beautifully with hearty, roasted vegetables for a comforting fall dish.
Why You’ll Love This Recipe
This isn’t just any roasted veggie dish. By combining seasonal vegetables with a hint of truffle burrata, you get a savory, creamy bite that feels indulgent without the guilt. Plus, it’s incredibly easy to prepare, making it perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.
Ingredients You’ll Need
- 1 medium delicata squash
- 2 cups brown mushrooms
- 1 red onion
- 1 cup Brussels sprouts
- 4-6 tablespoons olive oil
- 1-2 teaspoons oregano
- 1.5 teaspoons smoked paprika
- Salt, to taste
- Truffle burrata cheese
- Chili flakes (optional)
- Fresh basil or any fresh herb (optional)
Let’s Get Cooking!
Step 1: Prep Your Oven
Preheat your oven to 400°F. This temperature is perfect for roasting veggies, bringing out their natural sweetness while giving them a lovely, caramelized edge.
Step 2: Choose Your Veggies
For this recipe, I went with a mix of delicata squash, brown mushrooms, red onion, and Brussels sprouts. Feel free to mix it up! Other great options include carrots, sweet potatoes, or even beets.
Step 3: Chop and Season
Roughly chop your veggies into larger chunks. I like a bit of texture, so I don’t cut them too small. In separate bowls, toss the squash, mushrooms, and onion with olive oil, a pinch of salt, oregano, and smoked paprika. Pro tip: Seasoning each type of veggie in its own bowl ensures they’re all evenly coated.
Step 4: Prepare the Brussels Sprouts
Brussels sprouts can be a bit tough, so I like to blanch them first. Bring a pot of water to a boil, add the Brussels sprouts, and boil for about 7 minutes. Then, plunge them into an ice bath to stop the cooking process. Once cool, dry them off, cut them in half, and toss with olive oil, salt, oregano, and smoked paprika.
Step 5: Roast Away!
Spread all the veggies onto a sheet pan in a single layer. Roast in the oven for 25-28 minutes, checking around the 25-minute mark. You’re looking for tender veggies with a bit of a crispy edge.
Step 6: Plate and Elevate
Once your veggies are perfectly roasted, it’s time to plate. Transfer them to a serving dish, and then the magic happens—top with truffle burrata cheese. The heat from the vegetables will slightly melt the burrata, creating a creamy, dreamy topping. Drizzle with a bit more olive oil and sprinkle with chili flakes and oregano for extra flavor.
Step 7: Garnish and Serve
For a burst of freshness, add some chopped fresh basil or any herb of your choice. This little touch takes the dish to the next level, adding a hint of brightness that balances the richness of the cheese and roasted veggies.
Tips & Tricks
- Veggie Alternatives: Not a fan of one of the veggies listed? Swap it out! The beauty of this dish is its versatility. Almost any vegetable tastes amazing when roasted and paired with burrata.
- Make It a Meal: Serve this dish alongside a simple green salad and some crusty bread to soak up all the delicious juices.
- Seasonal Variations: Try this recipe with summer veggies like zucchini and bell peppers, or with spring veggies like asparagus and peas. The possibilities are endless!
Fall Veggies & Burrata Salad
Ingredients
For the Roasted Vegetables:
- 1 medium delicata squash
- 2 cups brown mushrooms
- 1 red onion
- 2 cups Brussels sprouts
- 4-6 tablespoons olive oil divided
- 1-2 teaspoons oregano divided
- 1.5 teaspoons smoked paprika divided
- Salt to taste
For Serving:
- 1 ball of truffle burrata cheese
- Extra virgin olive oil for drizzling
- Chili flakes to taste
- Extra oregano to taste
- Fresh basil or herbs optional
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare the Vegetables:
- Delicata Squash, Mushrooms, and Onion: Roughly chop the squash, mushrooms, and red onion into larger chunks. Place each in a separate bowl. Drizzle with 2-4 tablespoons olive oil, add a pinch of salt, 1-2 teaspoons oregano, and 1.5 teaspoons smoked paprika. Toss well to coat.
- Brussels Sprouts: Bring a pot of water to a boil. Blanch the Brussels sprouts for 7 minutes, then transfer them to an ice bath to cool. Once cooled, dry them, cut them in half, and place in a bowl. Drizzle with 1-2 tablespoons olive oil, a pinch of salt, and 1 teaspoon oregano and smoked paprika. Toss well to coat.
Roast the Vegetables:
- Spread all the seasoned vegetables on a sheet pan and roast in the oven for 25-28 minutes at 400°F, or until they are tender and slightly caramelized. Check around the 25-minute mark to avoid overcooking.
Serve:
- Remove the vegetables from the oven and plate them. Top with truffle burrata cheese, drizzle with extra virgin olive oil, and sprinkle chili flakes and oregano over the top. Garnish with fresh basil or your favorite herbs, if desired.
Notes
- Feel free to customize the vegetables and seasonings to your liking.
- For a dairy-free option, skip the burrata or replace it with your favorite vegan cheese.
Final Thoughts
This Fall Veggies & Burrata dish is more than just a salad—it’s a celebration of autumn flavors in all their roasted glory. So next time you’re looking for a dish that’s comforting, easy, and absolutely delicious, give this recipe a try. Who knows, it might just become your new fall favorite. 🍂
Enjoy and happy cooking! Don’t forget to share your creations with friends and family; they’ll love you even more for it.
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