I don’t know about you, but there’s just something so magical about fall. From the crispness of the air to the warm hues of gold brown leaves, cool nights, and the aroma of roasted vegetables throughout the kitchen that just seems to give you that warm feel. This time of year is all about warmth, simplicity, and flavor, and Easy Roasted Fall Vegetables recipe is sure to put these elements in fall meals to rest.
Easy Roasted Fall Vegetables is a simple recipe for a variety vibrant root vegetables that are roasted to perfection, caramelized with hint of rosemary and olive oil. This dish transcends a side dish, it is seasonal celebration. Whether you are celebrating with food via a dinner party, or you are just wanting to feel good about eating a wholesome meal, this recipe is sure to satisfy.
What a wonderful element of this dish? It is a perfect combination of sweet, savory, and earthy flavors. Imagine soft buttery squash, hearty carrots, and creamy parsnips roasted until they are golden and slightly crispy on the edges. The best part is that it’s so easy, you won’t need to be a chef to please the crowd.
This recipe is also a life-saver for busy weeknights. The prep is simple, and the oven does most of the work. Not to mention it is versatile. Serve as a side dish, toss into a salad, use as a topping for grain bowls – this is a dish that can do it all!
So grab your favorite fall veggies, preheat your oven, and let’s dive into this recipe that is as comforting as it is delicious. I guarantee that once you try these Easy Roasted Fall Vegetables, they’ll become a regular in your home!
Reasons to Try – Easy Roasted Fall Vegetables
This dish will change your whole approach for fall cooking. It’s super easy, so delicious, and packed with seasonal goodness. Here are just a few reasons why you will love it :
- Seasonal : It is the best way to enjoy the best produce of the season.
- Easy Prep : Just chop it, mix it, throw it on a sheet and roast it. A no-brainer.
- Flexible : Serve it with your favorite protein or eat it straight up.
- Great for Groups : Whether for family dinner, holiday feast or to meal prep, it’s great to share.
Tips For Easy Roasted Fall Vegetables
- Chop the vegetables to a similar size to promote even cooking time.
- Do not overcrowd the pan : If you do, you will end up steaming your vegetables. If you have the vegetables, use two baking sheets.
- Fresh herbs : Substitute fresh thyme or sage for the dried rosemary to change the flavor profile.
Substitutions and Variations
- Vegetables : Substitute with sweet potatoes, Brussels sprouts, or beets.
- Seasoning : Try smoked paprika or cumin for a smoky vs healthy alternative.
- Oil : Choose avocado oil or melted coconut oil for a slightly different flavor.
Make a Healthier Version
This is pretty healthy to begin with-Even healthier would be eliminating the 3-4 tablespoons of olive oil and only using 1-2 tablespoons, then giving the vegetables a little spray with a cooking spray. You may also squeeze some fresh lemon juice on top before serving to add flavor without adding fat or calories.
Closing For Easy Roasted Fall Vegetables
That’s it! Simple, delicious, and versatile recipe for Fall! We love to hear your feedback on how you made this your own-please share your experience down below, and in the meantime, check out some of our other recipes:
Easy Roasted Fall Vegetables
Description
Experience the cozy flavors of autumn with this Roasted Fall Vegetables recipe. A delightful mix of seasonal veggies like carrots, Brussels sprouts, and butternut squash, perfectly seasoned and roasted to golden perfection. It's a simple yet delicious side dish that complements any fall meal.
Ingredients
Instructions
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Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare your vegetables. Peel and chop the butternut squash, carrots, parsnips, and red onion into bite-sized pieces.
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In a large bowl, toss the vegetables with olive oil, garlic powder, rosemary, salt, and pepper. Make sure everything is evenly coated.
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Spread the vegetables in a single layer on a baking sheet. This ensures they roast evenly and get that perfect caramelization.
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Pop the tray into the oven and roast for 25-30 minutes, stirring halfway through. You’ll know they’re done when the edges are golden and the vegetables are tender.
Nutrition Facts
Nutrition Facts
Serving Size 1
- Amount Per Serving
- Calories 1084.09kcal
- % Daily Value *
- Total Fat 44.35g69%
- Saturated Fat 6.24g32%
- Sodium 410.92mg18%
- Potassium 4691.51mg135%
- Total Carbohydrate 176.66g59%
- Dietary Fiber 38.42g154%
- Sugars 46.36g
- Protein 14.94g30%
- Vitamin A 115815.29 IU
- Vitamin C 231.18 mg
- Calcium 572.37 mg
- Iron 8.39 mg
- Vitamin E 22.93 mg
- Vitamin K 132.25 mcg
- Thiamin 1.24 mg
- Riboflavin 0.46 mg
- Niacin 13.45 mg
- Vitamin B6 1.92 mg
- Folate 473.86 mcg
- Pantothenic Acid 5.61 mg
- Phosphorus 587.59 mg
- Magnesium 384.36 mg
- Zinc 3.75 mg
- Selenium 10.82 mcg
- Copper 1.07 mg
- Manganese 3.73 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
