Roasted vegetables, but make them fancy! This takes all your favorite fall vegetables and kicks them up a notch with olive oil, apple cider vinegar and a seriously delicious mix of spices. These are simple enough to make on a weeknight but special enough for any holiday table.
I'd be lying if I said that roasted veggies can get boring. What a way to start a post about them! So naturally, I had to make a recipe of my own.
So naturally, I went with some killer fall flavors and perfectly cooked combo of fall roasted vegetables that are just the right texture with a bit of brown to them.
Tips for how to roast vegetables
- Be sure to cut the veggies into equal-size chunks so they cook evenly.
- Line the sheet pans with parchment for easy clean up.
- I split the veggies between two sheet pans so they can spread out in a single layer. If they're piled on top of each other, they will steam and soften up too much.
- Flip them once halfway through cooking so they have a chance to start to brown.
Helpful ingredient information:
- Vegetables: My veggies of choice for this are red onion, Brussels sprouts, carrots, parsnips, and buttercup squash (which is a smaller, sweeter version of butternut squash- it doesn't even need to be peeled. You can always substitute butternut squash, just be sure to peel it if you do.
- Seasonings: The combination of salt, black pepper, garlic powder, dried thyme, sweet paprika and ground cinnamon gives these a great flavor. You can totally use fresh chopped thyme if you prefer (double the amount for fresh thyme) I used dried to keep things as simple as possible.
- Liquids: My fat of choice for this is olive oil. I also use apple cider vinegar- don't skip the vinegar, it balances everything out!
What temperature is best for roasting vegetables?
I wrote this recipe for 400 degrees- definitely don't go below that! Higher heats tend to yield the best texture for oven roasted veggies, but 400 is manageable so you don't overcook them.
Do you roast vegetables in the oven covered or uncovered?
Roast them uncovered- covering them will cause them to steam and they'll soften too quickly.
Can I make these ahead?
Yes! If you want to make these ahead, remove from the oven 10 minutes early and bring to room temperature before reheating until warmed through.
Should I salt the vegetables before roasting?
Yes, I encourage you to season them well before roasting.
These will last covered in the fridge up to 4 days. They reheat best in the oven.
Ingredients that can be prepped ahead:
- Cut onion
- Peel and cut carrots
- Clean and cut squash (peel if using butternut squash)
- Clean, trim and cut Brussels sprouts
- Peel and cut parsnips- store in water with a squeeze of lemon to keep them from oxidizing and turning brown
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Fall Oven Roasted Vegetables
- 1 large red onion, peeled and cut into 1 ½ inch chunks
- 4 medium carrots, peeled and cut into 1 ½ inch chunks
- 1 medium butternut squash peeled and cut into 1 ½ inch chunks (or 2 small buttercup squash- if using buttercup squash, no need to peel)
- 12 large brussels sprouts, trimmed and halved
- 3 medium parsnips peeled and cut into 1 ½ inch chunks
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 3 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dried thyme
- 1 teaspoon paprika
- ¾ teaspoon ground cinnamon
- Preheat the oven to 400 degrees and line 2 sheet pans with parchment.
- Place all vegetables onto one of the sheet pans.
- Drizzle vegetables with oil, vinegar and all spices and seasonings.
- Use your hands to gently toss vegetables until evenly coated.
- Place half the vegetables on the other sheet pan and spread veggies out into a single layer on each pan.
- Bake for 20 minutes uncovered. Remove from oven and turn vegetables.
- Bake for 20 more minutes. Serve immediately.