Fall produce is
abundant and these Harvest Veggie Bowls with a sour cream herb sauce are my new
favorite!
This post is
sponsored by AE Dairy, but all opinions
are my own.
The best time of year is here (in my opinion!) which means
great Fall produce – squash, brussels sprouts, sweet potatoes, pumpkins –
everything orange, brown and green!
My friends at AE Dairy,
along with myself, wanted to showcase these veggies and then put a fun spin on
them with a sauce made from their sour cream.
Can I just say this veggie dish is incredible?
AE
Diary’s sour cream is made from the freshest cream from Iowa family farms. It
is delightfully thick, tangy and creamy.
The sour cream added with a bit of yogurt, fresh herbs,
Dijon mustard, spices, oil and lemon juice makes the BEST creamy herb
sauce to drizzle over the roasted harvest veggies.
Make this a side dish or a meal in itself!
As for the veggies, you can choose anything you enjoy. I
used sweet potatoes, brussels sprouts, and butternut squash, about a cup of
each. Carrots would be great too!
Grab a big, rimmed baking sheet with rimmed edges. The pan I
use is 11x17 inches. With ample room the veggies get the chance to “roast”
without touching each other, verses “steaming” if they are too close together.
A simple drizzle of avocado oil, salt and pepper is all you
need!
This dish is a great one to make on chilly nights, maybe
when you have put a pork or beef roast in the crockpot to cook all day, or
maybe when you are just craving some good veggies!
The tangy, herby cream sauce is just icing on the cake. It
adds a depth of flavor and a punch of fun!
Put this Harvest Veggie Bowl on
your dinner rotation STAT. It’s a terrific addition to any Fall dinner.
Use what vegetables are in season and enjoy the flavors.
Take a photo and tag both myself
(@sweetsavoryeats) and
AE Dairy (@aedairy) when you
make this – we’ll be sure to share your photos!
This post was
sponsored by AE Dairy.
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