Roasted fall vegetables are an easy way to enjoy a colorful mix of Brussels sprouts, cauliflower, broccoli, carrots, and red onion. Everything cooks together on one sheet pan until tender and lightly browned, making this a delicious side dish for weeknight dinners and Thanksgiving.
The Mediterranean-inspired twist is ground sumac, which adds a tangy, lemony flavor. If you enjoy unexpected flavors with your vegetables, you'll also love my white wine roasted vegetables.
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Ingredient notes
- Vegetables: Cut the broccoli and cauliflower into florets about the same size as the halved Brussels sprouts. Slice the carrots into ¼-inch coins and the red onion thinly so everything roasts evenly.
- Sumac: This Mediterranean spice adds a pleasantly tart, lemony flavor. If you don't have it, substitute a little lemon zest or lemon pepper. Since lemon pepper often contains salt, adjust the added salt to taste.
Please see the recipe card 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. Toss everything in a large bowl with olive oil, sumac, salt, and pepper.
- Spread the vegetables in a single layer on a large rimmed sheet pan. Avoid overcrowding so they roast instead of steam.
- Roast, stirring halfway through, until tender and lightly browned.
- Serve warm.
Serving suggestions
These roasted fall vegetables make a colorful addition to a holiday meal. Serve them with vegan quinoa stuffed acorn squash for a festive fall dinner.
Leftovers are also delicious chilled and added to grain bowls or salads.
For another seasonal side dish, try my roasted butternut squash and Brussels sprouts next.
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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.
- Thinly slice the red onion so it softens as the other vegetables roast.
- 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.
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!