Easy Oven Roasted Vegetables Fall/Winter

Easy Oven Roasted Vegetables Fall/Winter sides These oven roasted vegetables are easy to make and roast up with golden edges and tender in the middle. Hearty sides Easy Oven Roasted Vegetables Fall/Winter carrots, potatoes, brussels sprouts, sweet potatoes

These oven roasted vegetables are easy to make and roast up with golden edges and tender in the middle. This particular medley of vegetables is a great combo for fall and winter. They make a great side dish to a Sunday roast and any kind of protein. They are also great for meal prep - make ahead and enjoy through the week. I like to use a simple blend of seasoning but this recipe is super versatile and one you will be making on repeat.

Easy Oven Roasted Vegetables Fall/Winter

Roasted Vegetables Recipe Ingredients

  • OLIVE OIL: You will need approximately ¼ cup of olive oil. Just enough for this quantity of vegetables.
  • HERBS & SPICES: I like to keep things simple with salt, pepper and Italian seasoning. No Italian seasoning simply blend a ½ teaspoon of each, dried oregano, dried crushed rosemary, dried thyme and dried basil. I also like to flavor the veggies with garlic powder as well. Feel free to use other herbs and spices and seasoning blends like cajun, herbs de Provence, cumin, curry powder, and the list goes on. Season with salt and pepper to taste.
  • VEGETABLES: I always do a blend of carrots, brussels sprouts, baby potatoes, sweet potatoes and onion. If you prefer to use other vegetables please refer to the TIPS section for different options plus more details.
  • ONION: (Red, Yellow, or Sweet). Cut in half and then cut each half lengthwise into about 4 wedges or chunks.

Easy Oven Roasted Vegetables Fall/Winter

Roasted Vegetables Variations

  • For extra flavor whisk the olive oil with 1 teaspoon of dijon mustard, and 1 tablespoon of maple syrup, honey or balsamic vinegar
  • After roasting, dress them with apple cider vinegar dressing, balsamic vinegar dressing or simply with a squeeze of lemon juice. Toss them with fresh herbs like rosemary or sage, parsley and/or sprinkle them with Parmesan cheese, or feta cheese.
  • Before serving, toss roasted vegetables with toasted or candied pecans and cranberries - approx ½ cup each. Or choose other nuts like chopped or sliced almonds, pistachios, walnuts or crunchy seeds like pumpkin seeds. Instead of dry cranberries you could use dried cherries or craisins
  • Feel free to switch up the veggies in this recipe - but if you do make sure to take a look at the information in the TIPS section below for many different options plus details about slicing and roasting.

Easy Oven Roasted Vegetables Fall/Winter

How To Roast Vegetables

  1. PREPARE VEGETABLES: Peel, slice and chop veggies
  2. TOSS VEGETABLES: Toss the prepared veggies with olive oil and the rest of the spices and herbs
  3. ROAST VEGETABLES: Roast veggies for 35-40 min tossing halfway through
  4. SERVE VEGETABLES: Serve them as is garnished with chopped fresh herbs and or grated cheese.

Easy Oven Roasted Vegetables Fall/Winter

Tips On Roasting Vegetables

  • Every roasted vegetable recipe offers suggested quantities of vegetable to roast, designed to fit evenly across a large, sheet pan /baking sheet. If you’re baking less veggies than what the recipe calls for, your vegetables are going to bake more quickly so will require less time to roast. If you are baking more veggies than suggested, don’t overcrowd your roast veggies or they’ll essentially steam one another. Instead, go ahead and double the recipe and use two pans.
  • The size you cut your vegetables matters so that everything cooks evenly and with the same time. Beets, Sweet Potatoes, parsnip, potatoes take longer to roast so cut those smaller approx ¾-inch pieces as they usually take longer to roast. For carrots and parsnips I usually cut them crosswise into 1½-inch pieces or slices. For brussels Sprouts, Cauliflower, Broccoli stems need to be trimmed and florist or pieces should be cut into ½ to ¾-inch thick and 1½ to 2-inches wide pieces.
  • Other vegetables could include bell peppers, butternut squash, green beans, zucchini, eggplant, roasted broccoli, mushrooms, roasted asparagus, grape tomatoes- a note about these vegetables they release alot more liquids than root vegetables so its even more important to avoid crowding them so that the veggies can release their juices yet get nice and golden - if you crowd the pan the veggies will just steam.
  • Other than olive oil you don’t want any excess moisture on your vegetables as they will steam. When washing your vegetables - especially the Brussel sprouts - allow them to either air dry or use a salad spinner to get rid of any excess moisture.
  • Make sure your oven is preheated - use an oven thermometer if needed.

Easy Oven Roasted Vegetables Fall/Winter

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Recipe

Servings: 4-6
Prep Time: 15 mins
Cook Time: 35-40 mins
Total Time: 50-55 mins

Ingredients

  • ¼ cup olive oil
  • 3-4 medium carrots, peeled and cut to 1-1½ inch chunks
  • ½ pound large Brussels sprouts, trimmed with outer leaves removed, then halved
  • 1 pound baby potatoes, halved or quartered
  • 1 large red onion, halved and cut into thick 1-inch pieces or wedges
  • 1 pound sweet potatoes, peeled and cut to 1½-inch thick pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 400°F. Line 1 large baking sheet or 2 medium sized with parchment paper for easy clean up or lightly grease them with non-stick spray.
  2. Place the vegetables in a large bowl (or you can toss them right on the sheet pans). Top with the olive oil. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat.
  3. Transfer vegetables to large sheet pan or divide the vegetables evenly between the two sheet pans, spreading them into a single layer.
  4. Roast the vegetables at 400°F for 35-40 minutes, flipping the veggies and spacing them out again 20 minutes into baking time. Roast time will vary slightly according to your oven but you want your veggies with golden brown crispy edges and tender on the inside.
  5. Remove from oven once done and transfer to serving plate and serve warm. Garnish with your choice of fresh herbs like fresh thyme or chopped parsley or freshly grated Parmesan cheese. (more options in the Variations section of the blog post above).

Recipe Notes

  • Sheet pan sizes: extra-large (15×21 inch sheet pan) or 2 smaller (11×17-inch) sheet pans. If you need to use two pans and plan on roasting them at the same time, toss vegetables, rotate the pans, and switch the pans’ positions on the upper and lower racks halfway through cooking time.
  • For convection option: Bake at 375°F for 20 to 25 minutes.
  • Feel free to switch up the vegetables in this recipe or the spices blends - refer to the blog post above in the Tips & Variations section.
  • Roasted vegetables can typically be kept in the fridge for 3–5 days if stored in an airtight container. Reheat and refresh in the oven or in a skillet stovetop. Microwave works too but veggies will be a bit softer and lose their crispy edges.
  • Leftovers are great warmed in a skillet - pan fried and served as a hash for you eggs and bacon, or great tossed in pasta, in omelettes or frittata and in grain bowls.

Easy Oven Roasted Vegetables Fall/Winter