Cozy sweaters, cute boots, warm pumpkin spice lattes and delicious roasted fall vegetables. October is here, you guys, which means it’s basically Thanksgiving! 😛
How gorgeous is this?! Introducing the perfect side dish to whip up and impress your guests with on Thanksgiving! 😛 Too soon? Seriously, like where did the time go?!
With a combination of beautiful Autumn colors on a plate, this Roasted Fall Vegetables side dish is bursting with the perfect blend of flavors! From the sweetness of the butternut squash to the smokey mushrooms and buttery garlic, the different tastes compliment each other just so perfectly.
The best part of this recipe is that it requires little effort on your part. Toss these colorful vegetables with balsamic vinegar, olive oil, herbs and roast in your oven until fork tender. The balsamic vinegar adds a touch of tang and fragrant smell while the herbs bring an earthy flavor.
Roasting the veggies brings out their unique flavors and fills the house with a rich Thanksgiving-like aroma.
Did I mention how dreamy and creamy the roasted garlic is!? Let us be grateful for the amazingness of silky roasted garlic.
I hope you enjoy this fancy yet simple dish as much as we do. It’s ridiculously delicious and good for you too!
Print
Roasted Fall Vegetables
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
- 1 large, peeled and cubed – Sweet Potato
- 1/2 lb. peeled and cubed – Butternut Squash
- 10, sliced in half – Baby Potatoes
- 1/2 lb. – Green Beans
- 3 small-medium, peeled and halved – Carrots
- 8 oz package – Baby Bella Mushrooms
- 1/2, cut into wedges – Red Onion
- 1 head, peeled – Garlic
- 2 tbsp. – Extra Virgin Olive Oil
- 2 tbsp. – Balsamic Vinegar
- 2 tbsp – Italian Seasoning
- Fresh Thyme – to taste.
- 2 tsp, or to taste – Salt
- Freshly Cracked Pepper – to taste.
Instructions
- Preheat oven to 425 degrees F.
- Place all ingredients on a large baking sheet.
- Toss well to coat all the veggies with the oil, vinegar and spices.
- Bake for 45-50 minutes or until fork tender (but still crisp, not mushy).
ROASTED FALL VEGETABLES
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Oh my gosh, who needs meat when you have this gorgeous display of Fall’s bounty? Pinned!
Thanks, Susan!!! lol no meat necessary!
I looooove roasted veggies! And I’m loving the rainbow of colors you have! Colorful recipes indeed 🙂
Thanks, Liz! 🙂
Hi Christine,
Where is the print button? I could not see it
Thanks for sharing, can’t wait to make it!!
Sabrina Zaragoza recently posted…Best Water Filter Pitcher – Reviews in 2016
It’s in the recipe box 🙂 Thank you!
Oh yum. This looks absolutely divine. Love adding a splash of vinegar when I roast my veggies too, gives them that extra “oomph!”.
Thanks, Laura!
I’ve made this several times and will prepare it for Thanksgiving. It is so pretty and colorful. I’ve made it in a foil pan on the grill and in my roaster oven as well as the regular oven, making it very versatile as well. The only change I make is to omit the squash and increase the sweet potato, which just makes it cheaper and easier to prepare. Thanks for the great recipe!
Thanks, Deanna! Glad you enjoyed this recipe and hope your family enjoyed it for Thanksgiving! We always have sweet potatoes in the house so agree that it’s easier and cheaper. Happy New Year! 🙂
This recipe is delicious! I’ve made it several times especially when feeding a crowd. I love how colorful it is and feel good about serving it to my family. The only change I make is to leave out the butternut squash and double the sweet potatoes, just because it’s cheaper. Thank you for the wonderful recipe.
Thanks so much Deanna for commenting on this recipe again! I’m so happy this recipe is a keeper for you and hope you keep enjoying with your family ❤️.