Seasoned with lemony sumac for a Mediterranean flair, colorful Roasted Fall Vegetables feature Brussels sprouts, cauliflower, broccoli, carrots and red onion. It's the perfect vegan side dish for both weeknight dinners and holiday meals like Thanksgiving.
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Roasting is one of my favorite ways to cook vegetables. It's such a simple technique that yields delicious results without a lot of fuss or hands-on attention.
While different veggies technically have different cooking times, you can combine several together with excellent results. Some of my favorites recipes using this method include roasted butternut squash and Brussels sprouts, white wine roasted vegetables, and roasted Brussels sprouts and carrots.
And no matter how straightforward these roasted fall vegetables are, they're always a hit at family dinners. The combination of colors, textures, and flavors make this the perfect dish for the season.
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Why you'll love this recipe
- You can cook your favorite veggies together at the same time.
- The cooking time is less than 30 minutes.
- A little ground sumac elevates the flavors of this vegan Mediterranean-inspired roasted vegetables recipe.
Ingredients
- Red onion
- Brussels sprouts
- Carrots
- Broccoli
- Cauliflower
- Olive oil
- Ground sumac
- Salt and pepper
Sumac is one of my favorite spices. It's made from crushed sumac berries and has a bright citrusy flavor.
You may have seen it in shaker jars on tables in Persian restaurants. You can sprinkle it on homemade hummus made without store-bought tahini and creamy white bean hummus and add it to Middle Eastern Balela bean salad.
But if you can't find it in stores in your area, you can substitute a little fresh lemon zest or lemon pepper to achieve a similar flavor profile.
Variations
Feel free to leave out any of the veggies in the recipe and use only the ones you like. Or you can add in other seasonal vegetables to the mix such as leeks, sweet potatoes, beets, parsnips, or butternut squash.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Tips for cutting vegetables
- 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.
Instructions
- Place the cut up vegetables in a large bowl. Toss with olive oil, sumac, and salt and pepper.
- Spread them out on a sheet pan.
- Roast in the oven until tender and lightly browned, stirring half way through.
- Transfer to a serving dish and enjoy immediately.
Roasting tips
- 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.
Serving suggestions
Roasted fall vegetables go well with just about everything. I particularly like them with vegan stuffed squash and Mediterranean mashed potatoes.
They also pair nicely with pasta dishes like spaghetti with pumpkin tomato pasta sauce or walnut bolognese.
And you can serve them with pumpkin hummus dip and Mediterranean white bean dip in place of raw veggies.
Storing
Leftovers can be refrigerated in an airtight container for up to 4 days. They can be reheated in the oven or microwave. They are also delicious served cold in a salad. For best results, do not freeze.
More vegan roasted vegetable recipes
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Love and Veggies,
Amy
📋 Recipe
Roasted Fall Vegetables
Ingredients
- 1 cup red onion, sliced
- 2 cups Brussels sprouts, halved
- 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 half way through. Serve immediately.
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I'll email you a link so you can come back to this later.
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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!
Lisa says
Any substitute for Sumac
Amy Katz says
I give some suggestions in the Recipe FAQ section.