Roasted Fall Vegetables are a colorful and flavorful way to enjoy the best of the season’s produce. This easy recipe combines a variety of autumn vegetables like sweet potatoes, butternut squash, Brussels sprouts, and carrots, roasted to perfection with a touch of olive oil, garlic, and herbs. The high heat caramelizes the natural sugars in the vegetables, giving them a rich, golden-brown exterior and a tender inside. Perfect as a side dish for any meal or as a centerpiece for a vegetarian spread, these roasted veggies capture the essence of fall with their warm, earthy flavors and vibrant colors.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 large carrots, peeled and sliced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the vegetables: In a large bowl, toss the diced sweet potato, butternut squash, Brussels sprouts, carrots, and red onion with the olive oil, minced garlic, thyme, rosemary, salt, and pepper. Make sure the vegetables are evenly coated.
- Roast the vegetables: Spread the vegetables in an even layer on the prepared baking sheet, making sure they are not overcrowded. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Garnish and serve: Remove the roasted vegetables from the oven and garnish with fresh parsley, if desired. Serve warm as a side dish or as part of a main meal.
These Roasted Fall Vegetables are a simple yet delicious way to enjoy the rich, earthy flavors of the season, perfect for any fall gathering or cozy dinner!
