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Looking down at a slew of colorful roasted fall vegetables on a tray.
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4.75 from 4 votes

Oven Roasted Fall Vegetables

This Roasted Fall Vegetables recipe takes advantage of a slew of vegetables that are already bursting with natural flavor.
Course Side Dish
Cuisine Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 153kcal
Author Ginny McMeans

Ingredients

  • 2 tablespoons Extra virgin olive oil - you can use an extra tablespoon if so desired
  • 2 cups Sweet potatoes - chopped - about ½ pound
  • 2 cups Cauliflower - cut into florets - about ½ head
  • 3 cups Acorn Squash - cut in half, seeds removed and squash sliced
  • 2 cups Brussels sprouts - cut in half
  • 2 cups Carrots - cleaned and cut into pieces
  • 1 cup Red onion - peeled and cut into wedges
  • 4 cloves Garlic - thinly sliced
  • 2 tablespoons Fresh thyme - 3-4 sprigs thyme
  • 2 tablespoons Fresh parsley - 3-4 sprigs thyme
  • 2 tablespoons Fresh rosemary - 3-4 sprigs thyme

Instructions

  • Preheat the oven to 400° F.
  • Clean and cut vegetables according to ingredients instructions.
  • Spread vegetables in a single layer on the baking sheet. Drizzle with olive oil.
  • Add herbs, salt and pepper.
  • Bake for 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes.
  • Remove from the oven and serve.

Notes

You don’t have to use all the veggies listed. You may pick and choose, as well swap in some of your favorites.

Nutrition

Serving: 1Serving | Calories: 153kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 772mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14138IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 2mg