Roasted Fall Vegetables

Roasted Fall Vegetables

from happyfoodstube.com

These roasted fall vegetables are an easy side dish that only has a 10-minute preparation. Perfect for any occasion including a Thanksgiving dinner!

Ingredients

  • 1 pound cauliflower florets ((450 grams))
  • ½ pound carrots (, sliced (225 grams), see note 2)
  • 1 pound potatoes (, cut into chunks (450 grams))
  • ½ pound sweet potatoes (, cut into chunks (225 grams))
  • 12 ounces brussels sprouts ((350 grams), see note 3)
  • 1 onion (, quartered)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon dried thyme

Directions

  1. 1

    Preheat oven to 400° Fahrenheit (200° Celsius).

  2. 2

    Transfer the prepped vegetables - cauliflower, carrots, potatoes, and brussels sprouts into a large bowl (at least a 6-quart/6-liter). Separate the onion layers – leaving about 2-3 layers together to avoid drying out. Add them to the bowl.

  3. 3

    Drizzle the veggies with olive oil and sprinkle the seasoning over (sprinkling helps distribute the seasoning more evenly).

  4. 4

    With your hands, mix the veggies well. This way you will prevent having some pieces over-seasoned while others are under-seasoned.

  5. 5

    Transfer the veggies onto a large baking tray (see note 5) lined with baking parchment.

  6. 6

    Bake at 400° Fahrenheit (200° Celsius) for 35 minutes or until the veggies are cooked to your liking. 15 minutes into cooking time use a spoon to stir them around.

  7. 7

    Enjoy warm!