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4.75
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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
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Servings
Calories
153
kcal
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:
1
Serving
|
Calories:
153
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
77
mg
|
Potassium:
772
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
14138
IU
|
Vitamin C:
59
mg
|
Calcium:
87
mg
|
Iron:
2
mg