Oven Roasted Autumn Vegetables
Capture the essence of the season with this Oven Roasted Autumn Vegetables recipe, a celebration of hearty fall produce and warm, earthy flavors. This vibrant medley combines butternut squash, carrots, parsnips, Brussels sprouts, and red onion, all roasted to caramelized perfection. Coated in a fragrant blend of olive oil, fresh rosemary, thyme, and garlic, these crisp-tender veggies are elevated with optional touches of balsamic vinegar and honey for a delightful balance of sweetness and tang. Perfect as a side dish for cozy family dinners or festive holiday gatherings, this easy-to-make recipe is ready in under an hour and guaranteed to bring the comforting flavors of autumn to your table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 4 large carrots
- 3 medium-sized parsnips
- 2 cups Brussels sprouts
- 1 large red onion
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 3 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon honey (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Peel and slice the carrots and parsnips into evenly-sized sticks, about 2 inches long.
Trim the ends of the Brussels sprouts and cut them in half.
Peel the red onion and cut it into thick wedges.
In a large mixing bowl, combine all the prepared vegetables.
Drizzle the olive oil over the vegetables and sprinkle with minced garlic, rosemary, thyme, salt, and black pepper. Toss everything together until well coated.
Spread the vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes, stirring halfway through to promote even cooking.
If desired, drizzle balsamic vinegar and honey over the vegetables in the last 5 minutes of roasting for added sweetness and tang.
Remove the vegetables from the oven once they are tender and caramelized around the edges.
Transfer the roasted vegetables to a serving platter and garnish with extra sprigs of rosemary and thyme, if desired.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1607 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
