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    Home » Recipes » Vegan Side Dish Recipes

    Roasted Fall Vegetables

    By: Amy Katz · Published: Sep 2, 2019 · Last modified: Oct 21, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, nut-free, soy-free, vegan
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    Sheet pan with vegetables and serving bowl with text overlay Roasted Fall Vegetables.

    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.

    Bowl of roasted Brussels sprouts, carrots, cauliflower, broccoli, and red onions.
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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.

    Jump to:
    • Want to save this recipe?
    • Why you'll love this recipe
    • Ingredients
    • Variations
    • Tips for cutting vegetables
    • Instructions
    • Roasting tips
    • Serving suggestions
    • Storing
    • Recipe FAQs
    • More vegan roasted vegetable recipes
    • 📋 Recipe
    • 💬 Comments

    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 white bean dip and add it to Middle Eastern Balela bean salad.

    Sumac

    • Traditionally sprinkled on hummus for a tart, lemony flavor with notes of sour cherry and cranberry
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    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.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    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

    Collage of 4 numbered images showing how to make this recipe.
    1. Place the cut up vegetables in a large bowl. Toss with olive oil, sumac, and salt and pepper.
    2. Spread them out on a sheet pan.
    3. Roast in the oven until tender and lightly browned, stirring half way through.
    4. 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

    Serving bowl of roasted fall vegetables next to dinner plate.

    Roasted fall vegetables go well with just about everything. I particularly like them with vegan Mediterranean diet recipes like 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.

    Recipe FAQs

    What can I use as a substitute for sumac?

    If you aren't able to purchase sumac for this recipe, you can substitute a little fresh lemon zest or lemon pepper.

    Is sumac the same as poison sumac?

    Don't worry. Poison sumac is related to poison ivy and poison oak, but not the herb we're using in this recipe.

    What should I look for when buying Brussels sprouts?

    Choose ones that are firm and compact with a bright green color. Smaller sprouts tend to be sweeter and less bitter. Store them in the refrigerator and use them within a week of purchasing.

    More vegan roasted vegetable recipes

    • Serving bowl of roasted Brussels sprouts and grapes.
      Balsamic Glazed Brussels Sprouts with Grapes
    • Bowl of roasted Brussels sprouts topped with sun-dried tomato pesto.
      Vegan Pesto Brussels Sprouts
    • Dish of Mustard Roasted Cauliflower garnished with fresh dill.
      Mustard Roasted Cauliflower
    • Roasted cauliflower in a serving bowl with a spoon
      Spicy Roasted Cauliflower with Jalapeño Pepper

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of roasted vegetables with gold serving spoon.

    Roasted Fall Vegetables

    Seasoned with lemony sumac, colorful Roasted Fall Vegetables feature Brussels sprouts, cauliflower, broccoli, carrots and red onion.
    5 from 51 votes
    Print Pin Rate
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 124kcal
    Author: Amy Katz

    Equipment

    • peeler
    • kitchen tongs
    • parchment paper
    • baking sheet pan

    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 olive oil
    • 1 teaspoon sumac
    • salt and pepper, to taste
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    Instructions

    • Preheat the oven to 400°F.
    • Place the vegetables in a large mixing bowl.
    • Add the olive oil, sumac, and salt and pepper, and toss well to combine using your hands or kitchen tongs.
    • 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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    Notes

    Tips for cutting the 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.
    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.
    Storing: Leftovers can be covered and refrigerated for up to 4 days. They can be reheated in the oven or microwave. Roasted vegetables are also delicious served cold in a salad. 
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    Nutrition

    Calories: 124kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 479mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5820IU | Vitamin C: 75mg | Calcium: 55mg | Iron: 1mg

    Nutritional information is an estimation only.

    More Vegan Side Dish Recipes

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      Nut-Free Vegan Mac and Cheese Made with Carrots and Potatoes
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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