Roasted fall vegetables with sage, Parmesan, and balsamic reduction

If you were to ask me about my favourite vegetable, I would say that hands down it is winter squash. The sweetness, the soft creamy texture, the way its sugars get caramelized in the oven… it’s seriously true love.

Roasted fall vegetables are taken up a notch with sage, Parmesan, and balsamic reduction in this healthy side dish!

You would know this if you’ve ever eaten at a restaurant with me because I get really excited whenever I see it on restaurant menus. Once I see squash listed in a dish, I am completely sold on ordering that dish without question.

This weekend I went to Lola’s Kitchen in Toronto and had the most incredible quinoa risotto with leeks, winter squash, kale, Parmesan cheese, and truffle oil with shrimp added on. It was the epitome of fall in one cozy, delicious dish! I also split the starter stuffed squash with my friends, which was quite good as well.

Roasted fall vegetables are taken up a notch with sage, Parmesan, and balsamic reduction in this healthy side dish!

My squash obsession isn’t limited to dining out though. I buy squash at least once a week at the market/grocery store and have no shortage of ideas for cooking it with all the squash recipes on my Pinterest boards. And sometimes I like to get experimental and come up with my own ideas for squash – like these roasted fall vegetables with sage, Parmesan, and balsamic reduction.

This dish was inspired by this Parmesan and sage crusted butternut squash from Ricotta and Radishes‘ blog (doesn’t it look gorgeous?). I had some sage to use up in my fridge, so I decided to make a twist on this recipe by adding Brussels sprouts and shallots. My reason was purely laziness – why make two separate vegetable side dishes for dinner when I could just combine them into one? I also added a balsamic reduction drizzle to tie tie the dish together.

The result is a healthy vegetable side dish with a complex medley of flavours. It’s definitely going to become a regular feature on my dinner table!

Roasted fall vegetables are taken up a notch with sage, Parmesan, and balsamic reduction in this healthy side dish!

Roasted fall vegetables with sage, Parmesan, and balsamic reduction
Prep time
Cook time
Total time
Roasted butternut squash, Brussels sprouts, and shallots in olive oil and sage, topped with Parmesan cheese and a drizzle of balsamic reduction. A great healthy side dish for fall! Gluten free, nut free, and vegetarian with vegan option.
Yield: 4-6 servings
  • 1 lb Brussels sprouts, trimmed and halved
  • ¾ lb butternut squash, cubed
  • 3-4 shallots, peeled and quartered
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh sage
  • ¼ tsp salt
  • 3 tbsp freshly grated Parmesan cheese
  • 1-2 tbsp balsamic reduction
  1. Preheat the oven to 375°F.
  2. While it is heating, prepare your vegetables. Wash, trim, and halve the Brussels sprouts. Peel and cube the butternut squash into 1 to 1.5 cm pieces. Peel the shallots and cut into quarters. Don't cut off the ends of the shallots - this helps the layers stay together.
  3. Then combine the chopped sage and olive oil in a small dish, and pour it over the bowl of vegetables. Toss to combine, then add salt.
  4. Spread out the vegetables on a baking sheet and bake for about 20 minutes. Then flip them over and bake for another 10 minutes before removing.
  5. Let cool slightly, then top with shredded Parmesan cheese and a drizzle of balsamic reduction.
*To make vegan, omit Parmesan cheese.

Roasted fall vegetables are taken up a notch with sage, Parmesan, and balsamic reduction in this healthy side dish!

Looking for more vegetable recipes? You might like:

Broccoli with cheese sauce and toasted pine nuts
Sweet dumpling squash and arugula salad
Zucchini salad with Parmesan and basil


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28 Responses to Roasted fall vegetables with sage, Parmesan, and balsamic reduction

  1. YUMMM!! I also love winter squash (which is a good thing considering I’m currently up to my knees in it from my CSA box!). This recipe looks delicious too! I have a serious lack of brussels sprouts & balsamic reduction in my life (weird? nahhh) so I think I’ll be needing to make this dish soon!

  2. Oh yes, me too! Winter squash WINS at life, especially in meals like this! Thank you Chelsea, it sounds wonderful!

  3. corn! random and i don’t know why, but i’ve been loving corn lately – i even added it to my chili! lol

  4. Yum!!! I love roasted veggies! There are so many great ones in season right now :)

  5. So many of my favorite veggies in one dish! And can I just say, your photos have been looking GORGEOUS lately. So professional!

  6. This sounds super delicious! And, I happen to have balsamic reduction on hand … ;) The recipe plug in looks great too! I have to switch mine out because apparently ziplist is no more.

    • Chelsea

      Yeah I was debating between Easy Recipe and Ziplist, but then I found out Ziplist was being cancelled, so it made my decision an easy one!

  7. Now this is just gorgeous, and I’m absolutely loving the addition of fresh sage. I have literally no self control when it comes to roasted winter squash. None. I can literally eat an entire giant kabocha in one sitting, but I’ve gotten better at pacing myself so that I don’t end up with a huge stomach ache after all is said and done. But they’re just so good!!

  8. Roasted squash is definitely a go to for me too… I love the addition of a balsamic reduction- sounds delicious and fancy!

    • Chelsea

      Thanks Jess! I actually cheated and bought balsamic reduction from the store. ;) So it sounds fancy, but it’s such an easy dish to make!

  9. Urgh, why do you all call it Winter Squash? It’s pumpkin! Wait until you come to australia and I’ll show you. Saying that, this looks delicious and current vegetable obsession is potatoes because for some reason, I really can’t handle vegetables right now. No idea why. I reckon these would taste amazing cold lol.

  10. These roasted veggies look amazing! Lately I’ve been really craving cucumbers, but the ones in the store this time of year taste awful!

    …Potatoes too, like Arman, but they’re a constant in my life haha.

  11. Lola’s Kitchen is my favourite. Next time you go, invite me please ;)

    These veggies look amazing!

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  13. So squash is usually the thing I resort to last in my cooking shenanigans, partially because it will last and partially because I don’t love it. Hearing you talk about it so glowingly, not to be confused with an orange pumpkin glow, makes me rethink my current stance. Anyone who has that much love for veggies makes me happy, and considering your eggplant recommendation was a huge hit, I will happily trust your judgment on this subject as well.

    The pictures came out beautiful too.

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  16. I had this for dinner tonight, alongside a fried egg and a piece of multigrain bread, and it was fantastic. Loved it; would make it again anytime.

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