Roasted Fall Vegetables are a perfect side dish for fall and Thanksgiving dinners. Easy to make in less than an hour.
Course Side Dish
Cuisine American
Keyword roasted, vegetable
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6
Ingredients
8ouncesBrussels sproutshalved
4large carrotspeeled and cut into 1” slices
1large sweet potatoeor 2 medium, peeled and cut into 1” pieces
1butternut squashpeeled and cut into 1” cubes
1acorn squashcut into ¼” slices.
3tablespoonsolive oil
1shallotminced
3clovesgarlicminced
2tablespoonsfresh sageminced
1tablespoonfresh rosemaryminced
Salt and pepperto taste
Instructions
Preheat the oven to 425F.
In a large mixing bowl, combine the Brussels sprouts, carrots, potatoes, squash, and olive oil. Mix well.
Divide the vegetables between two large baking sheets, making sure not to overcrowd them. Roast for 20 minutes, then stir and add the shallot, garlic, sage, rosemary, salt and pepper. Roast for an additional 20 minutes.
Remove from the oven and top with dried cranberries.
Serve warm and store any leftovers in an airtight container in the fridge for up to two days.
Notes
I used a mix of the vegetables I had on hand! Feel free to swap for any of your favorite vegetables. Leeks, broccoli, broccolini, delicata squash, red potatoes, etc. would all be great substitutions.
Garlic adds great flavor to the vegetables! Substitute 1 teaspoon of garlic powder if needed.
Olive oil helps the vegetables crisp and brown in the oven.
Rosemary and sage were the herbs I chose to season the vegetables with! Thyme and parsley would also be delicious.
Dried cranberries add a bit of sweetness and great color!