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Simple Fall Veggie Bowl by Meredith Griffin

Simple Fall Veggie Bowl by Meredith Griffin

Brussels, sweet potatoes, winter squash…combine all these to create a nutrient packed fall dish!

As the weather cools, I tend to only feel satisfied with heartier dishes, but I still want it to be nutritional and feel good after eating it. Roasting these veggies will bring out their sweetness and make them more satisfying to bite into.

I usually eat the veggies over some kind of cooked grain and call it a meal, and in that case, this recipe would serve two. However, it can be served with a protein, like salmon or chicken on the side and then it would serve four. Uncork either the Colour Reigns Red Blend or Pivot Merlot and enjoy!


  • 1 large sweet potato, cut into cubes
  • 1 small-medium butternut squash, peeled and cut into cubes
  • 1 lb or so of Brussels Sprouts, stemmed, and halved or quartered depending on their size (try to make them close in size to the cubes of sweet potato and squash)
  • 1 onion halved, and sliced into half circles
  • 1-2tbsp of a combination of fresh herbs (I use thyme, rosemary and sage)
  • Marcona Almonds or regular almonds, toasted and roughly chopped
  • Parmigiano Reggiano, grated or sliced into thin slivers using a vegetable peeler
  • Olive oil
  • Salt & Pepper
  • 1-2 cups of brown rice, Farro or Barley, optional
  • 1/2 cup if chickpeas, optional

How to Prepare

  1. Pre-heat oven to 425° and line a couple baking sheets with non-stick foil or spray with non-stick cooking spray.
  2. Combine squash and sweet potatoes together on one pan and add herbs, about 1 tbsp olive, salt and pepper. Cook for about 15 minutes and then toss.
  3. While those begin cooking, on the second sheet pan add Brussels Sprouts to one side of the pan and sliced onions to the other half. Toss each with olive oil and salt.
  4. After the squash and potatoes have cooked for about 10-15 minutes, add Brussels and onions to oven and continue to cook for about 15-20 minutes.
  5. Once veggies are cooked to tender and just starting to brown, remove from the oven.
  6. Toss all the veggies together in a bowl with cooked grain and add almonds and cheese. You may want to add a drizzle of olive oil and sprinkle of salt and pepper over the top.
  7. Enjoy!

Why these wines

Brussles Sprouts can be hard to pair with wine, but roasting them helps reduce their bitterness and draw out their sweetness. By adding different veggies, cheese and nuts, it creates more complex flavor and texture which opens the door for wines like Merlot, Grenache and Bordeaux style red blends. The other roasted veggies add earthiness, the Parmigiano Reggiano adds umami and saltiness allowing the dish to hold up to medium body red wines like these. If you added some mushrooms, it might be even pair well with a Cab Sauv. Cheers!



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