Roasted Fall Vegetables

Bowl of roasted vegetables with gold serving spoon.

5 from 1 vote

Seasoned with lemony sumac, colorful Roasted Fall Vegetables feature Brussels sprouts, cauliflower, broccoli, carrots and red onion.

Course Side Dish

Cuisine Mediterranean

Special diet gluten-free, nut-free, soy-free, vegan

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 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

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.

Nutrition