Roasted fall vegetables are very special! Their mouthwatering aroma, rustic taste, and beautiful colors are welcoming signs of the autumn season. This easy recipe is cozy, satisfying and deeply delicious.
- 1 pound brussels sprouts (about 15), halved
- 4 large carrots, peeled and cut into 1-inch slices
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1 acorn squash, cut into 1/4-inch slices
- 3 tablespoons olive oil (plus more for drizzling)
- 2 shallots, minced
- 4 garlic cloves, minced or pressed
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- Sea salt, to taste
- Freshly-ground black pepper, to taste
- OPTIONAL: melted butter and flaky sea salt for garnishing
RECIPE PREP: Adjust 2 oven racks so that neither is near the broiler. Preheat oven to 425°F. Pull out 2 (large) rimmed baking trays.
- In a large bowl, add squash, carrots, sweet potatoes, and brussels sprouts. Drizzle olive oil over the top. Mix well to combine.
- Divide veggies between 2 large baking trays. Spread everything out so the veggies are not overcrowded.
- Roast veggies in the oven for 20 minutes. Toss and stir them with a long spoon or spatula. If needed, drizzle with more olive oil. Sprinkle veggies with shallot, pressed garlic, sage, rosemary, salt and freshly-ground pepper.
- Roast an additional 20 minutes, or until veggies are fork tender. Adjust salt and pepper, if needed. OPTIONAL: Drizzle with melted butter and garnish with flaky sea salt. Serve warm.
WAYS TO MAKE ROASTED VEGGIES TASTE EVEN BETTER: Roast veggies with chopped bacon. Or garnish roasted veggies with crispy bacon bits and chili flakes. Sprinkle hot roasted veggies with cheddar cheese or parmesan cheese and let it melt in the oven. Or toss the warm veggies with feta cheese just before serving.
BEST SAUCE TO DRIZZLE ON ROASTED VEGGIES: Melted butter is the easiest. It’ll give the veggies a rich savory flavor. But another option is an herby mustard sauce: Whisk together 3 teaspoons coarse-grained mustard, 3 teaspoons olive oil, 2 tablespoons melted butter, and fresh or dried herbs like parsley, oregano, dill, and tarragon. Finish with salt and pepper to taste.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: Roasted Fall Vegetables, Roasted Fall Veggies, Roasted Vegetables for Thanksgiving