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Crispy Cornucopia Cone Recipe Filled with Roasted Fall Vegetables

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A quick and easy festive dish featuring crispy wonton wrapper cones filled with sweet, caramelized roasted fall vegetables, perfect for Thanksgiving and cozy fall gatherings.

Ingredients

Scale
  • 12 wonton wrappers (round preferred, square works fine)
  • 2 tablespoons extra virgin olive oil, for brushing wrappers
  • 2 medium carrots, peeled and cut into sticks
  • 1 small butternut squash, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 small red onion, sliced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons chopped fresh parsley or thyme (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: Peel and chop carrots and butternut squash into 1-inch sticks and cubes. Trim and halve Brussels sprouts. Slice the red onion thinly.
  3. Toss all vegetables in a large bowl with 2 tablespoons olive oil, smoked paprika, cinnamon, salt, and pepper. Drizzle honey or maple syrup and toss again until evenly coated.
  4. Spread the veggies in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized around the edges.
  5. While veggies roast, lightly brush wonton wrappers with olive oil on both sides. Wrap each around a greased cone mold, sealing the edge with a little water. Place cones on a separate baking sheet lined with parchment.
  6. Bake the wrapped cones for 8-10 minutes or until golden and crisp. Watch closely to avoid burning.
  7. Let cones cool slightly before gently sliding molds out. If they stick, wiggle carefully or use a butter knife to nudge them free.
  8. Fill each crispy cone generously with the roasted fall vegetables. Garnish with fresh parsley or thyme if desired.
  9. Serve immediately while warm to preserve crunch and highlight roasted flavors.

Notes

For gluten-free, use gluten-free wonton wrappers or phyllo dough sheets shaped into cones. Brush cones with melted butter instead of olive oil for richer flavor. Avoid overcrowding veggies when roasting to ensure caramelization. Bake cones just before serving for best crispiness. Older wonton wrappers may crack; keep covered with a damp towel while working. Aluminum foil cones are a budget-friendly alternative to molds but grease well.

Nutrition

Keywords: Thanksgiving, fall vegetables, crispy cones, roasted vegetables, wonton wrappers, easy appetizer, holiday recipe, vegetarian, vegan option

Find it online: https://bitefuljoy.com/crispy-cornucopia-cone-recipe-filled-with-roasted-fall-vegetables-easy-and-perfect-for-thanksgiving/