Fall Roasted Vegetables

A Medley of Oven-Roasted Veggies 

Fall is the harvest season and on a cold night, a rainbow assortment of fresh vegetables is quite comforting. Before I tried this dish, was not a fan of Brussels sprouts, but now I eat them like it’s my only business. Fall vegetables include roots (carrots, parsnip, turnip, beets), tubers (potatoes and yams), and members of the Brassica oleracea family (Brussels sprouts, cauliflower, broccoli). 

Visit your local farmer’s market or grocery store and buy the freshest and most colorful of the vegetables listed above. For this mix I used 3 carrots, 2 red potatoes, 1 zucchini (not a winter vegetable, just happened to have one in the fridge), 1 head of cauliflower, and 3 medium golden beats. This made 2 pans of vegetables. Try experimenting with hybrid varieties like pinwheel or golden beets, purple cauliflower, and rainbow carrots.

To roast your vegetables, preheat your oven to 400 degrees Fahrenheit. Cut the vegetables into 1 inch chunks. If you decide to use beats, make sure they are a little bit smaller because they take a longer time to cook. Brussels sprouts can be halved. Drizzle some olive oil over the vegetables and toss them like a salad. Then sprinkle some salt and pepper over the vegetables. Put the vegetables in single layer in one or two pans. Place one pan in the oven for 25-30 minutes or until they feel tender when pricked with a toothpick. Serve immediately and enjoy! 

Serving Suggestion: Mix the vegetables with some tomato sauce to add some variety.  


  • 3 Carrots 
  • 3 Golden Beets
  • 1 Head of Cauliflower
  • 1 Zucchini
  • 2 Red Potatoes
  • Salt and Pepper to sprinkle
  • Olive oil to drizzle


  1. Preheat the oven to 400 degrees Fahrenheit
  2. Cut the vegetables into 1 inch pieces. 
  3. Toss with olive oil and salt and pepper. 
  4. Layer in a pan and bake for 25-30 minutes.
  5. Serve immediately. 

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