Roasted Fall Vegetables Recipe

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Roasted Fall Vegetables Recipe

These Roasted Fall Vegetables combine red potatoes, carrots, butternut squash, Brussels sprouts, and red onion with fresh lemon, rosemary, and garlic. Roast everything at high heat until tender and caramelized for an easy fall side dish that's perfect for weeknight dinners, meal prep, Thanksgiving, or the holidays.

Prep Time15

Cook Time40

Total Time55

Course: Side Dishes

Cuisine: American, Gluten-Free, Vegetarian

Keyword: easy recipe, healthy, holiday recipe, Roasted Fall Vegetables, sheet pan

Servings: servings

Ingredients

5 red potatoes cubed
4-5 carrots peeled and cubed
1 red onion chopped
1 ½ cups chopped butternut squash
10-15 Brussels sprouts sliced in half
¼ cup olive oil
2 lemons zested and juiced
2 tablespoons fresh rosemary chopped
2 garlic cloves minced
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

Instructions

Preheat the oven to 425°F. Line a large rimmed baking sheet with nonstick foil or parchment paper.
Place the chopped vegetables into a large bowl.
In a small bowl, whisk together the olive oil, lemon juice and zest, rosemary, and garlic. Pour the mixture over the vegetables and toss until evenly coated.
Arrange the vegetables on the prepared sheet pan. Try to leave some space between the vegetables so they roast evenly. Use two sheet pans if necessary. Sprinkle evenly with salt and pepper.
Roast for 20 minutes. Stir or flip the vegetables, then roast for an additional 15 to 20 minutes or until the vegetables are tender with golden-brown edges. Cooking time may vary depending on the size of your vegetables.
Serve immediately.

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