Seasoned with lemony sumac, colorful Roasted Fall Vegetables feature Brussels sprouts, cauliflower, broccoli, carrots and red onion. It's the perfect side dish for both weeknights and holidays like Thanksgiving.
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.
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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 Mediterranean-inspired roasted vegetables recipe.
Ingredients
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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 hummus and white bean dip and add it to Balela Salad.
Sumac
- Traditionally sprinkled on hummus for a tart, lemony flavor with notes of sour cherry and cranberry.
- Crafted in small batches in Turkey.
- Flatpacks ship for free.
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.
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, or butternut squash.
Serving suggestions
Roasted fall vegetables go well with just about everything. I particularly like them with these vegan Mediterranean diet recipes:
Storing
Leftovers can be covered and refrigerated 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.
FAQ
If you aren't able to purchase sumac for this recipe, you can substitute a little fresh lemon zest or lemon pepper.
Don't worry. Poison sumac is related to poison ivy and poison oak, but not the herb we're using in this recipe.
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 roasted vegetables recipes
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
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 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.
- 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.
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.
This post was originally called Roasted Fall Vegetables. The recipe has not been changed.
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