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Roasted Fall Vegetables

A delightful medley of roasted fall vegetables, including sweet potatoes, Brussels sprouts, and carrots, seasoned to perfection for a cozy, comforting dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort food
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Carrots, chopped Choose a variety of colors for visual appeal.
  • 2 cups Brussels sprouts, trimmed and halved Trimmed for optimal roasting.
  • 2 cups Sweet potatoes, peeled and chopped For a creamy texture.
Seasoning and Add-Ins
  • 3 tablespoons Olive oil For caramelization.
  • 1 teaspoon Salt To taste.
  • 1/2 teaspoon Black pepper To taste.
  • 1/2 cup Cranberries, dried Add in the last 5 minutes of roasting.
  • 1/2 cup Pecans, toasted Can substitute with walnuts or almonds.

Method
 

Preparation and Roasting
  1. Preheat your oven to 400°F (200°C).
  2. Chop the fall vegetables into uniform bite-sized pieces.
  3. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
  4. Spread the vegetables on a baking sheet in a single layer.
  5. Roast in the oven for 25-30 minutes until tender and caramelized.
  6. In the last 5 minutes of roasting, add cranberries and pecans to the baking sheet.
  7. Remove from the oven and serve warm.

Notes

Feel free to mix in seasonal veggies like butternut squash or parsnips. For extra flavor, add spices like cinnamon or nutmeg.