Roasted Fall Vegetables

Bowl of oven roasted vegetables including Brussels sprouts, carrots, onions, cauliflower, and broccoli

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Easy Roasted Fall Vegetables are colorful and delicious featuring the best of seasonal produce including Brussels sprouts and carrots. This vegan side dish is perfect for Thanksgiving or any night of the week.

Course Side Dish

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 124kcal

Author Amy Katz

Equipment

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

US Customary - Metric

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 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

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.

Leftovers can be covered and refrigerated for up to 5 days. They can be reheated in the oven or microwave. Roasted vegetables are also delicious served cold in a salad.

Nutrition