Roasted Fall Vegetables Recipe
Colorful Roasted Fall Vegetables are tossed with olive oil, herbs, and simple seasonings and roasted until tender and caramelized. This easy seasonal side dish is perfect for cozy fall dinners and holiday meals.
Servings: 6 servings
Calories: 282kcal
Equipment
Ingredients
- 1/4 cup olive oil or as much as needed
- 3 medium carrots about 3/4 of a pound cut into 1/2-inch-thick circles
- 1 1/2 cups Brussels sprouts 1/2 pound cut in half
- 4 medium parsnips about 1 pound cut into 1/2-inch-thick circles
- 2 cups sweet potatoes about 1 pound cut into 1-inch cubes
- 1 tbsp fresh rosemary chopped
- 1/2 tsp Kosher salt
- 1 tsp fresh ground pepper
- 1/2 cup roasted walnuts
- Drizzle of balsamic glaze to finish
Instructions
- Preheat your oven to 425 degrees F.
- Grease a 11 x 17 rimmed baking sheet with the olive oil. Place all the vegetables on the baking sheet and add the chopped rosemary, Kosher salt and fresh ground pepper.
- Toss well, making sure that everything is evenly coated, adding more olive oil if the vegetables look dry.
- Spread the vegetables evenly out on the baking sheet and place on the middle rack of the oven.
- Bake for 35 to 40 minutes, or until the vegetables are soft and slightly crispy.
- Place on a serving platter or bowl, sprinkle with walnuts and drizzle with balsamic vinegar.
- Serve immediately.
Video
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 282kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 256mg | Potassium: 770mg | Fiber: 9g | Sugar: 9g | Vitamin A: 11564IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 2mg