If you are looking for an easy yet delicious Fall side dish, these Autumn Roasted Vegetables are exactly what you are looking for.
Thanks to the vegetables being slowly roasted together, the flavors really get a chance to marry together. The taste of the roasted pecans is out of this world.
I’m a huge fan of roasted autumn vegetables. Roasting vegetables is one of my favorite ways to use up my garden veggies.
Autumn Roasted Veggies with Brussels Sprouts and Pecans
This dish is also very colorful and full of amazing textures. Just prep your veggies and place them in the oven. Toss once and continue baking until the potatoes are fork-tender. It’s THAT easy!
Other Recipes You May Enjoy
Roasted Autumn Root Vegetables
This is also a great way to get everyone to eat their vegetables. I’m lucky because my daughter absolutely loves vegetables and she can not get enough of these oven-roasted veggies. Even my husband devours these vegetables. I don’t know what it is about roasting vegetables but it brings out such amazing flavors in any vegetable.
This side dish is very versatile and will work great with a variety of main entrees. This would also be great for Thanksgiving!
Can I leave out or substitute any vegetables?
Yes, you can. If there is a vegetable you don’t have on hand, you can always leave it out. The dish will still be amazing. You may also substitute or add on vegetables that you have available to consume. Feel free to add in a couple of baking potatoes as well. You can also omit the carrots. Another great addition would be dried cranberries! The possibilities are endless with the roasted fall vegetables.
Can I save the leftovers?
Roasted Autumn Vegetable Blend will store for a few days in the fridge in an air-tight container, however, keep in mind that they won’t be holding up as well as they were the first day you made them.
Autumn Roasted Vegetables with Pecans
Equipment
- 18×13 sheet pan
Ingredients
- 1.5 lb baby potatoes washed and cut in half
- 1 small onion quartered
- 3 C butternut squash peeled, seeded, and cut into bite sized pieces
- 16 oz brussels sprouts washed, dried, trimmed, and halved
- 3 large carrots washed, dried, peeled and sliced
- 2/3 C pecans
- 3 T olive oil
- 1/2 tso garlic powder
- 1.2 tsp sea salt
- 1/2 tsp black pepper
- shredded parmesan cheese (optional)
Instructions
- Preheat the oven to 400 degrees. Wash, dry, and cut the potatoes in half. Place them in a largebowl. Peel the onion and cut it into quarters then peel the butternutsquash. Seed as needed, and then cut into bite-sized pieces then add to thebowl. Next, Wash, dry, and trim the Brussels Sprouts. Cut into halvesand then add into the bowl. Prep the carrots and slice them and add them intothe same bowl. Add in the pecans and then the olive oil, garlic granules, seasalt, and black pepper. Toss around with tongs or a large spoon. You can even use yourhands. Pour out onto the sheet pan. Place into the oven and roast for 15minutes. Then remove from the oven and flip all of the vegetables over. Thenplace back into the oven and cook for another 30 – 50 minutes. Once thepotatoes are fork tender, remove from the oven. Top with shredded parmesancheese if you’d like.