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    The Life Jolie » Sides » Fall Oven Roasted Vegetables

    Fall Oven Roasted Vegetables

    Published: Oct 25, 2021 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe

    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.

    Try these great veggies recipes: Sautéed Veggies, Roasted Garlic Parmesan Broccoli and Sautéed Brussels Sprouts.

    A close up side angle shot of roasted vegetables focusing on a piece of Brussels sprout.

    Roasted Vegetables

    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.
    An overhead image of a sheet pan of this roasted veggies recipe with a teal towel next to it.

    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!
    A close up overhead image of roasted root vegetables focusing on squash, carrots, parsnips, onion and Brussels sprouts.

    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.

    Leftovers:

    These will last covered in the fridge up to 4 days. They reheat best in the oven.

    A close up image of roasted veggies piled into a bowl.

    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

    Helpful tools:

    1. Measuring spoons
    2. Measuring cups
    3. Chef's knife
    4. Cutting board
    5. Sheet pan

    Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. And follow @thelifejolie on Instagram and TikTok!

    side angle shot of roasted veggies on a pan with a teal towel in the background.
    A close up overhead image of roasted root vegetables focusing on squash, carrots, parsnips, onion and Brussels sprouts.

    Fall Oven Roasted Vegetables

    Jessy Freimann
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    If you want to make these ahead, remove from the oven 10 minutes early and bring to room temperature before reheating until warmed through.
    Tried this recipe?Let us know how it was!

    « Apple Cider Glazed Roast Turkey Recipe
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