Oven Roasted Vegetables for Fall
Make these easy oven roasted vegetables with your fall garden harvest: sweet potatoes, cauliflower, acorn squash, brussel sprouts, and carrots combine with onion, garlic, and herbs for a savory delicious and healthy fall side dish!
You’ll also love Sweet Potato Tater Tots, Cream of Broccoli Soup, and Creamy Pasta with Squash.
Oven Roasted Fall Vegetables
Fall is a wonderful time to harvest the last vegetables from your garden or enjoy the last few weeks of the farmers’ market.
Many people don’t realize that some vegetables that are available in the grocery store year round are actually local fall harvest vegetables: cauliflower, carrots, and brussel sprouts, for example.
There are many ways to prepare and preserve fall vegetables, but cooking them fresh gives an amazing flavor!
We like roasting them in the oven to preserve flavor and nutrients. Roasted vegetables are the perfect side dish for a Sunday dinner!
How to Roast Fall Vegetables in the Oven
Start by chopping up your favorite fall vegetables and harvesting some fresh herbs from your herb garden.
Use whichever vegetables you have and love most, but we like:
- sweet potatoes
- cauliflower
- acorn squash
- brussel sprouts
- carrots
- onions
- seasoned with garlic, thyme, parsley, and rosemary.
Spread your chopped vegetables on a cooking sheet.
Then drizzle with a couple tablespoons of olive oil (or the oil of your choice) and sprinkle with your fresh chopped herb mixture and a bit of salt and pepper to taste.
Roast for 30-40 minutes or until the vegetables are tender. Let cool a few minutes before serving your roasted vegetables.
More ways to cook fall vegetables:
- Quinoa and Pumpkin Seed Stuffed Acorn Squash
- Coconut Curry Carrot Soup
- Roasted Brussel Sprout Salad
- Sweet Potato Shepherd’s Pie
Oven Roasted Fall Vegetables
Print Recipe
Ingredients
- 2-3 tablespoons olive oil
- ½ pound about 2 cups sweet potatoes, washed and cut into cubes
- ½ head cauliflower, cut into florets about 2 cups
- 1 medium acorn squash seeds removed and sliced
- 2 cups brussel sprouts cut in half
- 4-6 carrots cleaned and cut into pieces
- 1 red onion cleaned and cut into wedges
- 4 cloves garlic sliced thinly
- 2 tablespoons 3-4 sprigs fresh thyme
- 2 tablespoons 3-4 sprigs fresh parsley
- 2 tablespoons 3-4 sprigs fresh rosemary
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400 F.
- Clean and cut vegetables
- Spread vegetables in a single layer on the baking sheet.
- Drizzle with olive oil
- Add herbs, sliced garlic, 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 allow to cool a bit before serving.
Notes
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Cassity started Remodelaholic with her husband, Justin, to share their love for knocking out walls together. Since then, Remodelaholic has become a great community and resource for all those wanting to know how to make their builder-grade home BEAUTIFUL on a budget!
