Name: Roasted Fall Vegetables Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large red onion, peeled and cut into 1 ½ inch chunks; 4 medium carrots, peeled and cut into 1 ½ inch chunks; 1 medium butternut squash, peeled and cut into 1 ½ inch chunks (or 2 small buttercup squash, no need to peel); 12 large Brussels sprouts, trimmed and halved; 3 medium parsnips, peeled and cut into 1 ½ inch chunks; ¼ cup olive oil; 2 tablespoons apple cider vinegar; 3 teaspoons kosher salt; ¾ teaspoon ground black pepper; 1 ½ teaspoons garlic powder; 1 ½ teaspoons dried thyme; 1 teaspoon paprika; ¾ teaspoon ground cinnamon

Description

These Roasted Fall Vegetables are a delicious and healthy side dish that’s perfect for any autumn meal. A medley of colorful vegetables is tossed with olive oil, herbs, and spices, then roasted to perfection in the oven.

Ingredients

Units Scale

1 large red onion, peeled and cut into 1 1/2 inch chunks
4 medium carrots, peeled and cut into 1 1/2 inch chunks
1 medium butternut squash, peeled and cut into 1 1/2 inch chunks (or 2 small buttercup squash, no need to peel)
12 large Brussels sprouts, trimmed and halved
3 medium parsnips, peeled and cut into 1 1/2 inch chunks
1/4 cup olive oil
2 tablespoons apple cider vinegar
3 teaspoons kosher salt
3/4 teaspoon ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried thyme
1 teaspoon paprika
3/4 teaspoon ground cinnamon

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Instructions

Preheat and Prep: Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
Combine Vegetables and Seasonings: In a large bowl, combine all the vegetables. Drizzle with olive oil and vinegar, and sprinkle with salt, pepper, garlic powder, thyme, paprika, and cinnamon. Toss to coat evenly.
Roast: Divide the vegetables between the two prepared baking sheets, spreading them out in a single layer. Roast for 20 minutes, then remove from the oven and turn the vegetables. Roast for another 20 minutes, or until tender and slightly browned.

Notes

Equal-Sized Chunks: Cut vegetables into similar-sized pieces to ensure even cooking.
Parchment Paper: Lining the baking sheets with parchment paper makes cleanup easier.
Spacing: Roast vegetables in a single layer to prevent steaming and ensure proper browning.
Flipping: Turn the vegetables halfway through cooking for even browning.
Prep Ahead: Chop vegetables in advance and store them in water with a squeeze of lemon juice to prevent browning.
Storage: Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best results.

Nutrition

Serving Size: 1 serving
Calories: 200kcal
Sugar: 8g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg