Roasted Fall Vegetables
A cozy, vibrant medley of roasted fall vegetables, perfect for autumn gatherings and healthy meals.
Ingredients
Vegetables
- 4 cups assorted fall vegetables (carrots, sweet potatoes, Brussels sprouts, butternut squash) Cut into similar sizes for even cooking.
Flavorings
- 3 tablespoons extra virgin olive oil Use high-quality oil for best flavor.
- 1 teaspoon salt Season generously.
- 1/2 teaspoon black pepper Adjust to taste.
Add-ins
- 1 cup fresh cranberries Adds tartness and color.
- 1/2 cup pecans Toasty and nutty.
Herbs
- 2 tablespoons fresh rosemary or thyme Enhances flavor—use according to preference.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the vegetables into uniform pieces and place on a baking sheet.
- Drizzle olive oil over the vegetables and season with salt and pepper. Mix well.
Roasting
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- In the last 5 minutes of roasting, add the cranberries and pecans.
Serving
- Remove from oven and garnish with fresh herbs before serving.
Notes
Cut uniform pieces for even cooking, avoid overcrowding the pan, and feel free to experiment with spices.