Roasted Fall Vegetables

A photo of roasted fall vegetables including cauliflower, beets, purple carrots, sweet potato and Brussels sprouts

Let your oven do all the cooking with this very easy to make, healthy, Roasted Fall vegetables dish.

INGREDIENTS

1 large sweet potato
12 medium sized Brussels sprouts
3 purple carrots (regular carrots will also work fine)
2 beets (if you hate beets, leave them out and sub in more of something else)
1/3 of a head of cauliflower (use stems too)
1/2 Teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt
a pinch of ground pepper

DIRECTIONS

Pre-heat your oven to 350. Wash and dry your vegetables. On a cutting board with a good chef’s knife, chop each of the vegetables so that they’re all around the same size. One way I do this is by cutting the Brussels sprouts in half and then chopping all other veg to about that size. With the cauliflower, use your best judgement and just don’t chop this too small. This ensures that everything should roast pretty evenly.

Get a small bowl and mix all of the dry spices together.

Put all the vegetables into a big mixing bowl. Drizzle in the 2 Tablespoons of olive oil. Sprinkle in your seasonings and mix everything together with a spatula. You’re just looking to coat the vegetables with the olive oil and spices.

Get a baking dish (use a lid or cover with foil if you like less crispy vegetables) and put the vegetables in there then put that in the oven.

Baking time may vary per oven but I find this is usually done in about 35 – 45 minutes. If you’ve decided to not cover your baking dish with a lid or foil, I’d check them around 20 minutes and stir them so nothing gets too crispy or over cooked. If you’re using a lid, I’d check around the 30 minute mark. To check, just poke some of the vegetables with a fork. The fork should go in easy when they’re done, but you don’t want the vegetables to get mushy (over done) or burnt.

Makes 2-4 servings.