Go Back

Fall Veggie Savory Casserole

This casserole features roasted seasonal vegetables, such as sweet potatoes, carrots, and root vegetables, layered with herbs and cheese. The dish develops a golden-brown crust on top with a tender, flavorful interior, showcasing a cozy autumn-inspired texture and appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 3 carrots large carrots peeled and sliced
  • 1 red onion red onion sliced thinly
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 cup shredded cheese cheddar or Gruyère
  • 1/2 cup bread crumbs for topping
  • Salt and pepper to taste

Equipment

  • Baking dish
  • mixing bowls
  • Chef’s knife
  • Cutting board
  • Aluminum foil

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes, sliced carrots, and sliced red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer and roast for 25-30 minutes until tender and slightly caramelized.
  2. Remove the roasted vegetables from the oven and let them cool slightly. Meanwhile, in a mixing bowl, combine the chopped sage and thyme with the remaining 1 tablespoon of olive oil. Mix well to create an herb-infused oil.
  3. Gently fold the roasted vegetables into the herb mixture, ensuring each piece is coated with the aromatic oil. Taste and adjust seasoning with salt and pepper if needed.
  4. Transfer the coated vegetables into a greased baking dish, spreading them out evenly to form a layer. Sprinkle the shredded cheese evenly over the top.
  5. Sprinkle the bread crumbs over the cheese layer to add crunch and golden color during baking.
  6. Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-12 minutes until the top is golden brown and bubbly.
  7. Let the casserole rest for a few minutes to set before serving. Then, scoop portions onto plates, revealing the tender roasted vegetables with a cheesy, crispy topping.
  8. Enjoy the warm, hearty flavors of this autumn-inspired vegetable casserole, perfect for cozy fall dinners.

Notes

For added depth, try mixing in a splash of maple syrup before roasting, or substitute in mushrooms for extra umami.