Oven Roasted Harvest Vegetables
Celebrate the cozy essence of fall with Oven Roasted Harvest Vegetables—a delightful medley of butternut squash, Brussels sprouts, baby potatoes, carrots, and red onion, all roasted to perfection with a blend of olive oil, fresh rosemary, thyme, and a touch of garlic. This vibrant side dish is as versatile as it is flavorful, with golden caramelized edges and an optional splash of balsamic vinegar for a hint of sweetness. Ready in just an hour, this recipe is perfect for holiday feasts, weeknight dinners, or meal prep for flavorful lunches. Easy to prepare and packed with seasonal goodness, this dish turns simple, fresh ingredients into a radiant tribute to autumn’s bounty.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 1 pound Brussels sprouts
- 4 medium carrots
- 1 large red onion
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 4 minced garlic cloves
- 1 tablespoon, finely chopped fresh rosemary
- 1 tablespoon, finely chopped fresh thyme
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them with olive oil.
Peel and remove the seeds from the butternut squash, then cut it into 1-inch cubes. Trim the ends off the Brussels sprouts and cut them in half. Peel and slice the carrots into 1/2-inch thick rounds. Peel and slice the red onion into wedges. Cut the baby potatoes into halves or quarters, ensuring even-sized pieces for consistent roasting.
Place all the vegetables in a large mixing bowl or divide between two bowls if necessary. Drizzle the olive oil over the vegetables, then add the minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables out in a single layer on the prepared baking sheets, ensuring they are not overcrowded. Overcrowding can cause them to steam rather than roast.
Roast the vegetables in the preheated oven for 20 minutes. Remove the baking sheets, toss the vegetables gently with a spatula, and rotate the trays to ensure even cooking.
Return the trays to the oven and roast for an additional 20 minutes, or until the vegetables are golden brown and tender. Remove from the oven and drizzle with balsamic vinegar, if desired, for added flavor.
Transfer the roasted vegetables to a serving platter and garnish with additional fresh herbs, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 54.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6580 mg | 140% | |
*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.
