Cozy Harvest Roasted Vegetable Medley
Anti-Inflammatory • Plant-Based • Nutrient-Dense • Fall Comfort Food
Description
This Cozy Harvest Roasted Vegetable Medley is a vibrant, anti-inflammatory dish packed with seasonal vegetables, healthy fats, and powerful antioxidants. Featuring caramelized sweet potatoes, golden squash, roasted Brussels sprouts, red onions, crunchy walnuts, and a rich balsamic glaze, this recipe is designed to support gut health, reduce inflammation, and boost immune function—all while delivering cozy, crave-worthy flavor.
Perfect as a nourishing weeknight dinner, holiday side dish, or meal-prep staple, this recipe aligns beautifully with anti-inflammatory diets, Mediterranean eating, clean eating lifestyles, and plant-forward nutrition plans.
Ingredients
Vegetables
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2 medium sweet potatoes, peeled and cubed
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2 cups Brussels sprouts, halved
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1 large yellow squash or delicata squash, sliced into rounds
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1 large red onion, sliced into thick rounds
Healthy Fats & Flavor
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3 tablespoons extra-virgin olive oil
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1 teaspoon ground turmeric
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1 teaspoon smoked paprika
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½ teaspoon cinnamon
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½ teaspoon garlic powder
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Sea salt and freshly ground black pepper, to taste
Anti-Inflammatory Add-Ins
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½ cup raw walnuts (rich in omega-3 fatty acids)
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3–4 tablespoons balsamic glaze (or reduced balsamic vinegar)
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Fresh parsley or thyme, finely chopped
Instructions
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Preheat oven to 400°F (205°C). Line a large baking sheet or roasting pan with parchment paper.
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Prepare vegetables and arrange them in sections on the pan for even roasting and visual appeal.
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Season vegetables with olive oil, turmeric, smoked paprika, cinnamon, garlic powder, salt, and pepper. Toss gently to coat.
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Roast for 30–35 minutes, flipping once halfway, until vegetables are tender and caramelized.
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Add walnuts during the last 8–10 minutes of roasting to lightly toast them.
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Finish with a drizzle of balsamic glaze and a sprinkle of fresh herbs before serving.
Serving Suggestions
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Serve over quinoa, farro, or brown rice for a complete anti-inflammatory meal
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Pair with grilled salmon, baked tofu, or lentils for added protein
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Add to a Buddha bowl with avocado and leafy greens
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Enjoy as a holiday side dish or cozy fall dinner plate
Variations
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Vegan & Whole30: Skip balsamic glaze or use a compliant version
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Low-Carb: Replace sweet potatoes with cauliflower or turnips
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Spicy Anti-Inflammatory Boost: Add grated ginger or red pepper flakes
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Mediterranean Style: Add olives, roasted garlic, and a squeeze of lemon
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High-Protein: Toss with chickpeas or white beans before roasting
Nutrition Benefits (Approximate per serving)
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Calories: 320
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Protein: 7g
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Fiber: 8g
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Healthy Fats: 18g
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Rich in: antioxidants, polyphenols, vitamin A, vitamin C, magnesium
Anti-Inflammatory Highlights
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Turmeric: Contains curcumin, known for reducing chronic inflammation
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Walnuts: Support heart health and reduce inflammatory markers
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Olive Oil: Anti-inflammatory monounsaturated fats
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Brussels Sprouts: High in sulforaphane for immune support
Related Questions
Is this recipe good for an anti-inflammatory diet?
Yes. It uses whole foods, omega-3 fats, antioxidants, and spices proven to help fight inflammation.
Can I meal prep this recipe?
Absolutely. It stores well in the fridge for up to 4 days and reheats beautifully.
Is this suitable for weight loss?
Yes — it’s fiber-rich, nutrient-dense, and naturally satisfying without refined ingredients.
Can I make this oil-free?
You can roast using vegetable broth or parchment paper, though flavor will be slightly lighter.
Final Thoughts
This Cozy Harvest Roasted Vegetable Medley proves that anti-inflammatory recipes don’t have to be boring. It’s comforting, visually stunning, and loaded with clean eating ingredients that support gut health, reduce inflammation, and nourish your body from the inside out.
Whether you’re following a plant-based diet, Mediterranean lifestyle, or simply looking for healthy fall dinner ideas, this dish belongs on your table again and again.
