Why choose just one vegetable when you can enjoy a colorful, seasonal medley? This roasted fall vegetables recipe brings together Brussels sprouts, cauliflower, broccoli, carrots, and red onion.
What really makes it shine is the lemony Mediterranean sumac seasoning. As with my white wine roasted vegetables, one unexpected ingredient makes the final result greater than the sum of its parts.
If you can't find ground sumac, a little lemon zest or even lemon pepper creates a similar bright finish.
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Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make roasted fall vegetables
Slice the onion and carrots, halve the Brussels sprouts, and separate the broccoli and cauliflower into florets.
- In a large bowl, toss the vegetables with olive oil, sumac, salt, and pepper.
- Spread the veggies on a sheet pan in a single layer.
- Roast until tender and lightly browned, tossing halfway through.
- Serve warm.
Serving suggestions
Roasted fall vegetables play nicely with just about everything. They make a standout holiday side with vegan quinoa stuffed squash and Mediterranean mashed potatoes. Leftovers are fantastic chilled and tossed into salads or served with pumpkin hummus dip.
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Love and Veggies,
Amy
📋 Recipe
Roasted Fall Vegetables with Mediterranean Seasoning
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup red onion, sliced
- 1 cup carrots, peeled and sliced into coins
- 1 cup broccoli, separated into florets
- 1 cup cauliflower, separated into florets
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon sumac
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Place the vegetables in a large mixing bowl.1 cup red onion, 2 cups Brussels sprouts, 1 cup carrots, 1 cup broccoli, 1 cup cauliflower
- Add the olive oil, sumac, and salt and pepper, and toss well to combine using your hands or kitchen tongs.2 Tablespoons extra virgin olive oil, 1 teaspoon sumac, salt and pepper
- Spread the vegetables out in a single layer on a large rimmed sheet pan lined with parchment paper for easier cleanup.
- Roast the vegetables for 25 to 30 minutes until tender when pierced with a fork and lightly browned, stirring halfway through. Serve immediately.
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Notes
- Broccoli, cauliflower, and Brussels sprouts cook at about the same rate when cut the same size.
- Carrots take a little longer, so cut them in quarter-inch coins.
- Onions take even longer to roast than carrots, so cut them in thin slices.
- If you are cooking something else in the oven, you can roast the vegetables at the same time, as long as the oven temperature is between 400° and 450°F. The higher the temperature, the quicker they will take to cook, so keep your eye on them so they don't burn.
- Spread the vegetables out in a single layer and do not overcrowd the pan to ensure they roast instead of steam.
Nutrition
Nutritional information is an estimation only.
Molly says
Try Ras El Hanout (Moroccan spice blend). Different flavor profile but delicious on roasted veggies.
Amy Katz says
Yes, that's also a lovely seasoning for this recipe!