Roasted Fall Vegetables with Mediterranean Seasoning

Bowl of roasted vegetables with gold serving spoon.

Roasted Fall Vegetables with Mediterranean Seasoning

A cozy sheet pan of Brussels sprouts, cauliflower, broccoli, carrots, and red onion roasted until tender and lightly browned. The lemony Mediterranean sumac seasoning makes the flavors pop. No sumac on hand? Lemon zest or lemon pepper works too.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Mediterranean

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

Servings:

Calories: 124kcal

Author: Amy Katz

Ingredients

2 cups Brussels sprouts halved
1 cup red onion sliced
1 cup carrots peeled and sliced into coins
1 cup broccoli separated into florets
1 cup cauliflower separated into florets
2 Tablespoons extra virgin 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.
1 cup red onion, 2 cups Brussels sprouts, 1 cup carrots, 1 cup broccoli, 1 cup cauliflower
Add the olive oil, sumac, and salt and pepper, and toss well to combine using your hands or kitchen tongs.
2 Tablespoons extra virgin olive oil, 1 teaspoon sumac, salt and pepper
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 halfway 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