Roasted Autumn Vegetables
These Roasted Autumn Vegetables are quick, easy, and make a great side dish to just about any meal.
Roasted Autumn Vegetables
If you struggle getting your family to eat their vegetables, these Roasted Autumn Vegetables may be exactly what you need. There is something about roasting vegetables that makes them taste better than any other preparation method. You can also play around with the seasonings to customize the flavors to your family’s likings. And they say you eat with your eyes first. Aren’t these the most beautiful colors? It makes a beautiful presentation, and they are easier to make than you think. Let’s get started!
Ingredients for Roasted Autumn Vegetables
How to make Roasted Autumn Vegetables
Preheat oven to 400 degrees.
Wash and dry the potatoes, carrots, and Brussels sprouts.
Cut the potatoes in half and place into a large bowl.
Peel the onion and cut into quarters. Place into the large bowl.
Peel the butternut squash and remove seeds. Cut into 1/2 inch squares, then add them into the bowl.
Cut the ends off of the Brussels sprouts, then cut them in half and add to the bowl.
Peel and slice carrots into 2-3 inch sticks to about 1/4 inch thickness. Add to bowl.
Add in the pecan halves.
Combine olive oil, garlic powder, salt and pepper in small bowl and mix together.
Pour over cut vegetables.
Toss until everything is well coated.
Spread out evenly onto a large sheet pan.
Roast in the oven for 15 minutes.
Remove from the oven and stir the vegetables around trying to flip most of them over.
Place back in oven for another 30 – 50 minutes or until the potatoes are easily pierced with a fork.
Top with shredded parmesan cheese before serving. (Optional)
Tips & Tricks
- You can make this recipe omitting any of the vegetables if you wish. If your family hates carrots, leave them out!
- Change the flavor of the vegetables by substituting a packet of dry onion soup mix or ranch dressing mix instead of the garlic, salt and pepper. Or create your own flavor combination using spices you have on hand.
- For easy clean up, line your sheet pan with aluminum foil before adding the vegetables.
Roasted Autumn Vegetables
Ingredients
- 1 1/2 lbs Baby potatoes washed, dried, cut in half
- 1 Onion small, quartered
- 3 cups Butternut squash peeled, seeds removed, cut into bite-size pieces
- 16 oz Brussels sprouts washed, dried, trimmed, cut in half
- 3 Carrots large, washed, dried, peeled, sliced
- 2/3 cup Pecans halves
- 3 Tbsp Olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- Shredded Parmesan Cheese optional
Instructions
- Preheat oven to 400 degrees.
- Wash and dry the potatoes, carrots, and Brussels sprouts.
- Cut the potatoes in half and place into a large bowl.
- Peel the onion and cut into quarters. Place into the large bowl
- Peel the butternut squash and remove seeds. Cut into 1/2 inch squares, then add them into the bowl.
- Cut the ends off of the Brussels sprouts, then cut them in half and add to the bowl.
- Peel and slice carrots into 2-3 inch sticks to about 1/4 inch thickness. Add to bowl.
- Add in the pecan halves.
- Combine olive oil, garlic powder, salt and pepper in small bowl and mix together.Â
- Pour over cut vegetables and toss until everything is well coated.Â
- Spread out evenly onto a large sheet pan.Â
- Roast in the oven for 15 minutes.Â
- Remove from the oven and stir the vegetables around trying to flip most of them over.Â
- Place back in oven for another 30 – 50 minutes or until the potatoes are easily pierced with a fork.
- Top with shredded parmesan cheese before serving. (Optional)
Notes
- You can make this recipe omitting any of the vegetables if you wish. If your family hates carrots, leave them out!
- Change the flavor of the vegetables by substituting a packet of dry onion soup mix or ranch dressing mix instead of the garlic, salt and pepper. Or create your own flavor combination using spices you have on hand.
- For easy clean up, line your sheet pan with aluminum foil before adding the vegetables.
- Makes a great side dish for Thanksgiving!
