Seasoned with lemony sumac, colorful Roasted Fall Vegetables feature Brussels sprouts, cauliflower, broccoli, carrots and red onion. The perfect side dish for both weeknights and holidays.

You may be tempted to skip the sumac, but this seasoning makes these roasted fall vegetables extra special.

Toss the vegetables with olive oil, sumac, and salt and pepper and spread out in a single layer on a rimmed baking sheet.

Roasted until tender and lightly browned.

This colorful side dish is a feast for the eyes as well as the palate.

Try it with Stuffed Acorn Squash and Olive Oil Mashed Potatoes for a Mediterranean-inspired meatless meal.