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Roasted Fall Vegetables with Polenta

Recipe By Melissa Leung - Season & Serve Blog

Get cozy this season with this hearty vegetarian recipe for Roasted Fall Vegetables with Polenta. Seasonal butternut squash, carrots, brussels sprouts, and shallots are roasted until golden brown and are nestled on top of a bed of creamy and cheesy polenta. A garnish of crispy sage leaves, Parmigiano Reggiano cheese, and a glass of Narrative Non-Fiction pull this entire recipe together.

Okanagan Red Wine with Fall Vegetables and Polenta

Roasted Fall Vegetables with Polenta

Serves: 4

Prep Time: 20 minutes  | Cook Time: 40 minutes  Total Time: 1 hour


For the Roasted Vegetables

  • 1 small butternut squash, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium carrot, peeled and cut into 1-inch cubes
  • 1 pound brussels sprouts, trimmed and halved
  • 4 shallots, peeled and halved
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil

For the Polenta:

  • 4 cups water
  • 1 cup polenta (medium ground semolina)
  • ¼ teaspoon seal salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons salted butter
  • ¾ cup Parmigiano Reggiano cheese, grated, plus extra for garnish


For the Crispy Sage:

  • ¼ cup olive oil
  • 8-10 sage leaves, washed and thoroughly dried


  1. Preheat the oven to 400 degrees F. Line two baking trays with parchment paper and set aside.
  2. Place the cubed butternut squash and carrot on one baking tray and the and halved brussels sprouts and shallots on another baking tray. Sprinkle with salt, pepper, and olive oil. Toss to combine. Arrange the vegetables so that they are not touching, and the brussels sprouts and shallots are cut-side down. Roast the butternut squash and carrots for 35-40 minutes, and the brussels sprouts and shallots for 20-25 minutes, flipping all the vegetables halfway through cooking.
  3. While the vegetables are roasting, make the polenta. Bring the water to a gentle boil in a small pot. Once boiling, slowly add the polenta, salt, and pepper. Whisk vigorously to avoid lumps until all the polenta is added to the pot. Bring to a boil, stirring frequently, until the polenta thickens and starts to bubble. Reduce the heat to medium-low heat and continue to cook, stirring frequently with a spoon or silicone spatula until the polenta becomes thick, about 15 minutes.
  4. Add the butter and Parmigiano Reggiano cheese and stir to combine. Reduce the heat to low, taste to adjust seasoning as needed, and cover with a lid to keep warm.
  5. To make the crispy sage leaves, heat a small frying pan over medium-high heat. Once hot, add the sage leaves to the oil and fry for 1 minute until crisp. Remove from the oil and drain on a paper towel. Save the sage oil for garnish.
  6. To serve, scoop the polenta on a plate and top with the roasted vegetables. Garnish with a tablespoon of warm sage oil, extra Parmigiano Reggiano cheese, and the crispy sage leaves. Serve with a glass of Narrative Non-Fiction and enjoy!