Fall is definitely the time of year to change up your vegetables. No longer are the wispy salads of summer flecked in heirloom tomatoes and cucumbers, but hardier vegetables take over. Root vegetables that are rich in flavor and keep us satisfied when the weather turns just a tad cooler. Brussels sprouts and winter squash always seem to be top of the list during this season, and they issue a new license to cook for all of us.
Roasting squash and Brussels sprouts is a necessity in my book, in order to give them a sweeter taste. A little caramelization wrapped around the exterior brings depth of flavor and reduces bitterness, and allows the vegetables to become the star of the show.
Turkey burgers cooked in a pan with melted cheese over the top are delicious enough, but served over roasted vegetables, makes it a complete meal. The bun isn’t necessary because the fall vegetables become the base of the bowl and each bite of juicy meat with bits of squash and sprouts are an enjoyable opportunity to indulge in a seasonal meal in a new way.
2 1/2 cups butternut squash, diced
3 cups Brussels Sprouts, cut in half
1 white onion, sliced
1 pound ground turkey, dark meat preferably – formed into 4 patties
4 slices pepper jack cheese
1/3 cup Parmesan cheese
salt & pepper
- Preheat oven to 425 degrees. On a sheet pan, drizzle with 1 tablespoon oil and place squash and sprouts on top, toss to coat. Sprinkle vegetables with salt and pepper. Roast in oven for 40-45 minutes, or until caramelized and fork tender.
- While vegetables are cooking, in a skillet add 1 teaspoon oil, onions, 1/2 teaspoon salt, stir. Place over medium heat and cook until lightly caramelized, about 10-12 minutes. Remove and place in a bowl.
- In the same skillet, add turkey patties and place over medium-high heat. Cook for 3 minutes, flip over and place sliced cheese on top. Turn heat to low and place lid on top of pan. Cook for 4 minutes, or until cheese is completely melted. Turn heat off and leave patties in skillet, covered until vegetables are cooked.
- Spoon vegetables into bowls equally and dust with Parmesan cheese. Place turkey patty on top of vegetables and sprinkle with onions, serve. Enjoy!