Roasted Fall Vegetables
These roasted fall vegetables are an easy side dish that only has a 10-minute preparation. Perfect for any occasion including a Thanksgiving dinner!
Servings: 6 - 8
Calories: 144
Ingredients
- 1 pound cauliflower florets (450 grams)
- ½ pound carrots , sliced (225 grams), see note 2
- 1 pound potatoes , cut into chunks (450 grams)
- ½ pound sweet potatoes , cut into chunks (225 grams)
- 12 ounces brussels sprouts (350 grams), see note 3
- 1 onion , quartered
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dried thyme
Instructions
- Preheat oven to 400° Fahrenheit (200° Celsius).
- Transfer the prepped vegetables - cauliflower, carrots, potatoes, and brussels sprouts into a large bowl (at least a 6-quart/6-liter). Separate the onion layers – leaving about 2-3 layers together to avoid drying out. Add them to the bowl.
- Drizzle the veggies with olive oil and sprinkle the seasoning over (sprinkling helps distribute the seasoning more evenly).
- With your hands, mix the veggies well. This way you will prevent having some pieces over-seasoned while others are under-seasoned.
- Transfer the veggies onto a large baking tray (see note 5) lined with baking parchment.
- Bake at 400° Fahrenheit (200° Celsius) for 35 minutes or until the veggies are cooked to your liking. 15 minutes into cooking time use a spoon to stir them around.
- Enjoy warm!
Notes
- You can use any vegetables you like or have on hand.
- For me, carrots usually take the longest to cook from all of these vegetables so if you like them soft rather than crunchier, cut them into thin slices - about a ¼-inch thin (0.5-centimeter).
- I used frozen brussels sprouts (about 12 ounces). You can use fresh sprouts if you have those on hand. I would probably cut them in half, if too large.
- Cooking time may vary slightly. This depends on the veggies and your oven as well. I recommend checking/tasting them before taking them out. Also, you can taste a few and adjust the seasoning, if you feel it is not enough for you.
- If you use a 9x13-inch (22x33-centimeter) baking tray, you might need to roast them in 2 batches. If you decide to use this size of a tray, I would recommend stirring the veggies more than once, to achieve an even cooking as they might be a bit over-crowded there. If you can, use a larger tray than this!
- The post above this recipe card contains more tips, serving suggestions and other dietary information so please have a read through if in doubt.
Nutrition Facts
Roasted Fall Vegetables
Amount per Serving
Calories
144
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
358
mg
16
%
Potassium
790
mg
23
%
Carbohydrates
27
g
9
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
9221
IU
184
%
Vitamin C
78
mg
95
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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