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Oven Roasted Fall Vegetables
Course
Side Dish
Keyword
Vegetables
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Servings
4
-6 people
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
You don’t have to use all the veggies listed. You may pick and choose, as well swap in some of your favorites.