Simply, healthy, and easy roasted veggies featuring all of Autumn’s beautiful colors and delicious flavors. These roasted vegetables are a must-try this fall and make the perfect side dish all season long!
Let the fall colors begin! If you’ve never roasted veggies before, then this is the perfect time to jump right into it. Roasting veggies is not only a super easy and effortless way to make side dishes or full meals, but it also creates flavors and texture like no other way of cooking.
This pan full of healthy roasted veggies is the perfect side dish this season. It features all the beautiful and delicious vegetables Autumn has to offer and is not only tasty but is also packed with lots of nutrition from these super veggies. I used a variety of fall Autumn veggies that I found at my local fruit market but feel free to add any more if you find any.
To begin simply chop all the veggies, toss them in olive oil, basil, oregano, garlic powder, cinnamon, salt, and pepper.
Pop into a 400-degree oven for about 35 minutes and that’s pretty much it folks! A simple, tasty, and colorful dish that is sure to impress 🙂
Autumn Roasted Veggies
- 2 cups sweet potatoes cut into 1½-inch thick pieces
- 2 cups cauliflower florets
- 2 cups bell pepper cut into 1 inch pieces
- 2 cups zucchini sliced or cubed into 1 inch pieces
- 1 medium acorn squash seeded, cut into 1 inch slice or cubes
- 1 cups brussels sprouts
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Garlic powder
- Preheat oven to 400 degrees.
- Place chopped veggies in an extra large bowl. Pour oil and spices onto veggies. Toss with hands to combine.
- Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 30-40 minutes, flipping halfway through cooking time.
Oh. My. Goodness. Soooo good. This recipe is like Fall doing a happy dance in my mouth. Soooo good!
Karen Norton says
I love, love, love this recipe! I never thought of eating the skin of an acorn squash though… it isn’t tough? Please say no, I’d love to make this for Thanksgiving! 🙂
We love it! It softens as it cooks.
Hi there, just wondering; the photos show yellow squash but I do not see that in the list of ingredients? Would it be just one medium? And as another commenter asked but I did not see a reply to, so I’ll ask the same, the text says toss with all the ingredients listed but also with garlic powder; but that is not listed in the ingredients list on the recipe card. I’m sure it gets crazy with all the different things to and some get forgotten. Just wondering how much garlic powder?
Thanks for your time! And this recipe! Have a great day!
So sorry about that, Aleah! This is an older recipe so it must have gotten lost in the shuffle. You can use zucchini or yellow squash, it’s up to you. As for the garlic, I just added it to the ingredient list 🙂
Is this something that could be made a few hours ahead of tome? Also, I am feeding 16 people. Do you think this would be realistic to cook if I had to multiply it x4?
I was thinking the same two things. My ideas were maybe to double the recipe because there will be so many other sides, someone may take a smaller portion. Also, I though about par-cooking; so bake 2/3 of time early on then pop back in the oven for last 15 min before serving.
In the introduction to the recipe you say toss with basil, oregano, cinnamon and garlic powder , however garlic powder is not listed in the recipe ingredients?
Sarah Weise says
How do I do this if I have one of those small conventional ovens?
My oven broke and I’ve been using a conventional oven until I can get a new oven. How exactly can I alter this in a way where it will fit? I’m going to a party soon and I would really love to bring this as a side dish, thanks!
Hi Sarah, I’m not sure. It would depend on the temp of the oven so I can’t honestly tell you!
Sandra Lea says
I love the addition of cinnamon, that really makes it feel like fall.