If you’re in need of a fantastic side dish recipe for the upcoming holidays, I HIGHLY recommend you give this tasty dish a try! These Roasted Fall Vegetables feature four different delicious veggies that not only provide fantastic nutrition, but also make for a gorgeous table presentation! You’ll love the bright colors and incredible taste this easy side dish has to offer!
When it comes to serving vegetables, roasting them is just about the easiest and most delicious way to do it. All you have to do is chop up some veggies, coat them in a bit of oil and some seasoning, and throw them in the oven until the vegetables are perfectly roasted with soft, tender insides and crispy, browned outsides. The flavor you get with roasting is unlike any other! The first vegetable I ever tried roasting was broccoli, and after discovering the incredibly flavorful magic that roasting can do, this is my favorite way to eat my veggies! Trust me, you’ll love how easy and delicious this recipe is!
This particular recipe calls for a variety of fresh, seasonal vegetables including carrots, brussel sprouts, red new potatoes, and sweet potatoes. They give the dish a beautiful array of colors and taste amazing seasoned with the dried herbs. I find that in this case, dried herbs tend to work better than fresh so they don’t burn in the oven.
This recipe comes in handy especially during the holidays when so much is going on all at once in the kitchen. Just stick these veggies in the oven while you’re preparing the rest of the meal, and let your oven work its magic! You’ll want to keep this easy side dish idea around for holidays for years to come!
Roasted Fall Vegetables
PREP TIME
COOK TIME
TOTAL TIME
These Roasted Fall Vegetables are the perfect, easy side dish! Super flavorful and healthy too!
Author: Liz Fourez
Recipe type: Side
INGREDIENTS
- ⅓ cup olive oil
- 4 medium carrots, cut into 1-inch thick pieces
- 1½ cups brussel sprouts, halved
- 4 cups red new potatoes, cut into 1½-inch thick pieces
- 1 cup sweet potatoes, cut into 1½-inch thick pieces
- 2 teaspoons black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.
- Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat.
- Spread vegetables into an even layer on baking sheets and bake at 400 degrees for 45-50 minutes, flipping halfway through cooking time.
These look fabulous! I LOVE roasted vegetables, I love how sweet and soft they get! I’ve never roasted brussel sprouts before, I’ll have to try that next time! Have a great weekend 🙂
This looks ah-mazing! A perfect fall side dish. xo
These photos are gorgeous Liz! OMG I want these veggies – now!
What a delicious looking veggies, Liz! It’s a great addition to our dinner!
I love brussel sprouts!! This totally caught my eye because of them! And all these veggies look so gorgeous and well-seasoned. YUMMY!!
I love roasting vegetables….it’s the one way my WHOLE family loves them! And with all these herbs, I’m sure they are fantastic!
I too am a roasted veggie fan! Yum!
Where is the print button?
We’re actually in the process of redesigning our site so you’re able to print out recipes! Thanks so much for your patience in the mean time! I’m glad you enjoy the recipe : )
Yum – these look incredibly delicious! I’ll definitely being giving these a try.
I love brussel sprouts but have never added them to my roast vegetables ! Pinned to remember and your recipe looks delicious, Liz 🙂
Roasted veggies are the best!! That’s pretty much how we cook them all these days!
This looks so good! Thanks for sharing, can’t wait to make it!!
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You are so welcome, Janet! I hope you love these tasty veggies as much we we do! Thanks for stopping by 🙂
Add paprika, that helps the browning. I also toss all in a bowl first to help coat veggies with oil and spices.
Great idea! Thanks Karen!
I think I’ll have to make this as a main dish with Sausage in it. yum!!
That sounds amazing, Gina! Great idea! I bet that would taste incredible! Thanks so much for stopping by 🙂
Thank you for my Thanksgiving vegetable dish! Fabulous pictures, simple recipe, can’t wait to cook up
Thanks for sharing.
You are so very welcome! I hope you enjoy this dish as much as we do!
Hi! 🙂
Just curious if this might be for 4-6 servings? I definitely want to make this! We are having about 20 adults for Thanksgiving. Should I double or triple the recipe?
Thank you!
Julie
Hi Julie! This recipe makes quite a bit of vegetables, and even though they do shrink a bit while cooking, I’d still say this equals about 8 servings. Doubling the recipe will give you 4 baking sheets of roasted vegetables, so I think that would probably be plenty for 20 adults, especially considering some may not grab any. Let me know how it turns out! Have a wonderful Thanksgiving!
This dish looks delish! Thank you for sharing and also for adding the printable format! So many recipe blogs do not put the recipe into a printable format to save. 😀
You are so welcome, Stephanie! Isn’t it handy to have the printable format for recipes? It’s a new feature here, so I’m slowing adding it to all my recipe posts, but I’m very glad to hear you’re a fan of it! Have a great day!
Just made this for dinner and it was fantastic! I even went back for thirds!
Cheers,
Stephanie
That’s wonderful, Stephanie! I’m so glad you enjoyed the recipe! It’s amazing how simply roasting some veggies can taste so good. Thanks so much for stopping by to let me know!
I often make this but must add broccoli, .its easy and delish
Yum! I agree, roasted broccoli is delish!
I also roast garlic cloves and beetroot. love roast parsnip..and also do turnip
So many good options! Yum!
I have made these veggies three times since you posted this! Every single time, they’ve been a huge hit. They are so great for dinner parties and everyone always gobbles them up. Thank you for this inspiration!
This makes me so happy, Elizabeth! These vegetables are such a great side dish for almost any meal, and I’m so pleased to hear that you’re enjoying them! Thank you for stopping by to share your thoughts!
I think I’ve found my dinner for today. Fortunately I have all the ingredients at home. 🙂
Enjoy, Alex! 🙂
if i wanted to do say brussels sprouts instead of carrots or in addition to, would heating times remain the same?
oops – i mean zucchini 🙂
Hey Meghan! I don’t think I’ve tried adding zucchini to this mix before (but YUM though… great idea!), but I would stick with the same heating time and just check it every so often. You’ll have to let me know how it turns out! 🙂
ccan we add cloves of garlic to this recipe?
You might have to check on the garlic frequently to make sure it doesn’t burn… burned garlic does not have a very pleasant taste! I speak from experience. 🙂 You’ll have to let me know how this turns out!
Was wondering if you had any other ideas for seasoning? Have you ever tried rudabaka ? I think I am going to bring this for our potluck at work for Thanksgiving:) Thank you