Roasted Fall Vegetables - easy to make and always delicious! Cut up carrots, butternut squash, shallots, baby potatoes, parsnips, whole garlic cloves, and fresh chopped rosemary all tossed in olive oil and roasted to perfection. These roasted veggies are so simple, and a cornucopia of autumn colors!
The colors of these Roasted Fall Vegetables are so gorgeous I literally want to wear them: deep amber, bright orange, snowy white, marsala red, and brilliant aubergine. Wow – who knew root vegetables were so on trend with their colorful and vivid little sweaters?
Seriously though, these seasonal veggies really do dress up the table with all their rustic hues. It’s like you put out fall decorations and then you get to eat them. Bonus!!
The easiest roasted root vegetables ever:
Not only are they a cornucopia of autumn colors but they are also way easy to make any kind of foolproof. Peel, chop, mix and throw them in the oven and you'll have roasted root vegetables "Barefoot Contessa" style in no time!
Then go read a book, take a nap or watch half of an episode of POLDARK…well, don’t do that 'cause NO ONE can watch just half of an episode of POLDARK!!
It is so enchanting, magical and completely undeterrable…think Pride and Prejudice meet Downton Abbey. It truly makes me “completely, perfectly, and incandescently happy" (big swoon).
All of that to say, throw those veggies in the oven, set a timer, and take a load off.
Moving on.
I truly love quick and easy recipes that are lighter and taste delicious. This one happens to be full of Vitamin A & C, dietary fiber, folate, potassium, antioxidants, and much more. I’m pretty sure you could skip your vitamins for the day and just indulge in these hearty, roasted packets of goodness.
It all sounds like the making of a perfect fall Sunday evening – right?…yummy roasted veggies, a fire crackling in the fireplace, and Poldark on the flatscreen keeping you company.
Disclaimer: I would like to apologize for adding one more show to your DVR lineup… In my defense, I can promise it will be full of wit, honor, humor, adventure and lots and lots of horse back riding. Oh, Poldark (more swooning).
These roasted fall vegetables with rosemary will become a favorite go-to side dish all winter long! Enjoy my friend!
Roasted Fall Vegetables
A cornucopia of autumn colors ... way easy to make and kind of fool-proof.
Ingredients
- 1 pound peeled carrots, cut into 2 inch pieces
- 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
- 1 ½ pounds multicolor baby potatoes, washed and dryed, cut in half if some are on the larger side
- 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
- 5 shallots, outer skin removed, cut length wise
- 1 head of garlic, skin removed and cloves separated
- 3 Tablespoons olive oil
- 1 ½ teaspoon Pepper
- 2 teaspoons salt
- 2 Tablespoons chopped fresh rosemary, or thyme if preferred
Instructions
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don't all fit use two baking sheets.
- Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
- Transfer roasted vegetables to a large serving platter and serve warm.
Notes
*You want your veggies to be about the same size so they all cook evenly. With the exception of the parsnips and butternut squash. The squash cooks more quickly and the parsnips take the longest to cook.
Nutrition Information
Yield
6Serving Size
6-8 ouncesAmount Per Serving Calories 288Total Fat 7gSaturated Fat 1gUnsaturated Fat 0gSodium 854mgCarbohydrates 53gFiber 11gSugar 11gProtein 6g
PS: If you need a faster, simpler option be sure to try our amazing, delicious Parmesan Broccoli!
Patrice Beittel
This recipe was delicious and a hit with my family. The rosemary not only smelled wonderful while the vegetables were roasting, but it also added a lovely complexity to the recipe. I even loved the carrots which is not my typical reaction. Thanks for developing and sharing this!
holly
Hello Patrice, Thank you for your comment I'm so happy your family enjoyed the recipe! I'm glad it was a hit hopefully you continue to make it!
AZ@...And A Dash of Cinnamon
YUMMMM I LOVE roasted veggies!
holly
Me too, AZ! Thanks so much!
Karen
Looks like a delicious dish.
I watch my salt intake-- there's only 2 tsps of salt in recipe yet over a whopping 800 mg salt per serving.
Is this correct?
holly
Hi Karen yes that would be correct unfortunately, 2 teaspoons of salt has 4600 Mg of sodium so splitting that between 6 servings would bring you around 800 mg of sodium give or take! Feel free to alter this recipe however you need to make it perfect a delicious for you!
Huguette
We are already having fingerling potatoes, which veggie could we sub for the small potatoes in this recipe?
holly
Hi Huguette, depending on your taste your could add in beets, turnips, rutabaga, fennel or even some sweet potatoes, or another type of squash like delicata or acorn. I hope that helps - enjoy!
Christine
I can't wait to prepare the fall veggies! (Truth be told, I was the fortunate recipient of the above recipe at a recent dinner engagement.) I adore parsnips...what a fantastic idea to combine a delicious fall meal with one of my favorite PBS Masterpiece series. Poldark will become a favorite after just one viewing...much like this site!
holly
I must say you have excellent taste! Poldark is truly enrapturing.? Thanks for stopping by and sharing the love.
Cj
Nice pics
holly
Thank you!??