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Oven Roasted Fall Vegetables

Serves 4-6
Prep Time 10 min
Cook Time: 30-40 min
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 2-3 tablespoons olive oil
  • ½ pound about 2 cups sweet potatoes, washed and cut into cubes
  • ½ head cauliflower, cut into florets about 2 cups
  • 1 medium acorn squash seeds removed and sliced
  • 2 cups brussel sprouts cut in half
  • 4-6 carrots cleaned and cut into pieces
  • 1 red onion cleaned and cut into wedges
  • 4 cloves garlic sliced thinly
  • 2 tablespoons 3-4 sprigs fresh thyme
  • 2 tablespoons 3-4 sprigs fresh parsley
  • 2 tablespoons 3-4 sprigs fresh rosemary
  • Salt and Pepper to taste

Instructions

  • Preheat the oven to 400 F.
  • Clean and cut vegetables
  • Spread vegetables in a single layer on the baking sheet.
  • Drizzle with olive oil
  • Add herbs, sliced garlic, salt and pepper
  • Bake for 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes.
  • Remove from the oven and allow to cool a bit before serving.

Notes

You don’t have to use all the veggies listed. You may pick and choose, as well swap in some of your favorites.