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Roasted Fall Vegetables

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These Roasted Fall Vegetables are a colorful, wholesome side dish featuring caramelized seasonal vegetables, fragrant herbs, and simple seasonings. They’re easy to prepare and perfect for weeknight dinners, holiday feasts, or vegetarian meals.

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 3 cups Brussels sprouts, halved
  • 3 carrots, sliced
  • 2 sweet potatoes, cubed
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Balsamic glaze (optional)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place the butternut squash, Brussels sprouts, carrots, sweet potatoes, and red onion in a large mixing bowl.
  3. Drizzle with olive oil and add the garlic, rosemary, thyme, paprika, salt, and black pepper.
  4. Toss until all the vegetables are evenly coated with the seasonings.
  5. Spread the vegetables in a single layer on the prepared baking sheet.
  6. Roast for about 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
  7. Drizzle with balsamic glaze, if desired.
  8. Garnish with chopped fresh parsley and serve warm.

Notes

  • Add parsnips or turnips for extra earthy flavor.
  • Mix in fresh cranberries during the last few minutes of roasting for a festive touch.
  • Top with crumbled feta or goat cheese before serving if desired.
  • Toss the vegetables with a little maple syrup for a sweeter glaze.
  • Sprinkle with toasted pecans or walnuts for added crunch.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F (190°C) oven or air fryer to restore crisp edges.
  • Freeze for up to 2 months, although the vegetables are best enjoyed fresh.

Nutrition

Find it online: https://thefamilycooking.com/roasted-fall-vegetables/