Harvest Veggie Bowls (with a sour cream herb sauce)

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.