Roasted Harvest Medley


Combine fall fruits and vegetables for a delicious and flavorful medley.  This Harvest Medley is great for a side dish alongside your favorite meat or would also be wonderful for a Thanksgiving side dish.


  • 1 medium butternut squash, cut into 1/2-1 inch cubes
  • 3 cups or about a pound of Brussels sprouts, trimmed and halved
  • 1 cup of fresh or frozen cranberries
  • 1 apple, cut into 1 inch pieces or large slices
  • 1 medium yellow onion, cut into 1/2 inch pieces
  • 2 tablespoons of olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Wacky Apple apple juice
  • 1/2 teaspoon curry powder
  • salt and pepper


Preheat oven to 425 degrees. Spread Brussels sprouts, apples, onions, squash and cranberries on a large non-stick baking sheet. Sprinkle generously with salt and pepper. In a mason jar, combine the oil, vinegar, apple juice and curry and shake to combine. Drizzle over the medley and toss to evenly coat.  Bake for 30-40 minutes, checking and tossing half way ensuring that all vegetables are nicely browned and cooked through.

USDA OrganicNatural Food CertifiedColorado Proud