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fall roasted vegetable in a white bowl topped with rosemary

Savory Fall Roasted Vegetables

Jenni Cole
Making fall roasted vegetables is an easy way to make a savory side dish to pair with your favorite roast or to serve on your holiday table.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine American
Servings 12
Calories 175 kcal

Ingredients
  

  • 2 lb Brussel sprouts
  • 3 Beets
  • 1 lb Red potatoes
  • 1 ½ lb Carrots
  • 1 Onion
  • ½ cup Olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme

Instructions
 

  • Preheat the oven to 400F.
  • Cut the vegetables into large approximately 1" pieces, if you have very small potatoes or Brussel sprouts you can leave them whole. Depending on the size of the red potatoes you might need to cut them into halves or quarters. Slice the onions into large sections. Trim the Brussel sprouts by removing any browned outer leaves and cut off the very bottom tip (about the bottom ¼"). 
  • In a large bowl add all of the prepped vegetables. Add the olive oil, sea salt, ground black pepper, dried rosemary and thyme and combine all of the veggies together.
  • Spread the vegetables equally between two pans.
  • Place both pans in the oven and bake for 25 minutes. Stir the vegetables, they should already be starting to brown on the bottom.
  • Rotate the pans so what you had on the upper rack before is now on the lower rack and vice versa with the other pan.  Cook the vegetables for 20 more minutes, or until the oven-roasted fall vegetables are tender on the inside and crispy on the outside.
  • Add fresh sprigs of rosemary and thyme to garnish the dish before serving the easy fall roasted vegetables if you have them. Delicious!

Notes

  • Feel free to cut the fall roasted vegetables recipe in half if preferred.
  • Add parchment or foil to the pan makes for easy clean-up.
  • If you're cooking two pans of vegetables at once, when you go to flip the oven-roasted autumn vegetables, be sure to swap the racks the pans were on to ensure even cooking.
  • Purchasing bags of Brussel sprouts save time since they're ready to go and already clean. 
  • When you roast Brussels sprouts, they caramelize and lose the bitterness many of us probably remember from the boiled Brussels sprouts we were served as kids!  After 40 minutes the vegetables will be "done" but not sweet and caramelized. Keep roasting them until nice and brown to bring out the best flavor.
  • When dealing with large amounts of vegetable scraps using a large oversized "garbage" bowl makes it super easy to deal with scraps and toss them into the outside compost.  

Nutrition

Calories: 175kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 275mgPotassium: 730mgFiber: 6gSugar: 7gVitamin A: 10054IUVitamin C: 73mgCalcium: 61mgIron: 2mg
Keyword autumn, best ever, easy, medley, roasted
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