Transform your autumn harvest into a vibrant, flavorful side dish that’s as easy to make as it is delicious. This Roasted Fall Vegetable Medley is a perfect way to enjoy the season’s bounty, bringing warmth and comfort to any meal. It’s simple enough for weeknights but elegant enough for special occasions.
Key Ingredients & Substitutions
- Hearty Root Vegetables: Think carrots, parsnips, sweet potatoes. You can swap in butternut squash, red potatoes, or even turnips.
- Cruciferous Vegetables: Broccoli florets are great, but Brussels sprouts or cauliflower also work wonderfully.
- Onion: Red onion adds a touch of sweetness and color. Yellow or white onion are fine alternatives.
- Herbs: Fresh rosemary and thyme elevate the flavors. Dried herbs can be used, but reduce the amount.
- Olive Oil: Essential for roasting and flavor. Any neutral cooking oil like avocado oil can be used.
Ingredients
- 2 medium carrots, peeled and chopped into 1-inch pieces
- 2 medium parsnips, peeled and chopped into 1-inch pieces
- 1 large sweet potato, peeled and chopped into 1-inch pieces
- 1 head of broccoli, cut into bite-sized florets
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large baking sheet, large mixing bowl
Step-by-Step Instructions
1. Prepare Your Vegetables
Preheat your oven to 400°F (200°C). Wash and chop all your vegetables into roughly equal 1-inch pieces. This ensures they cook evenly and get beautifully tender.
2. Season the Medley
In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil, then sprinkle with chopped rosemary, thyme, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated.
3. Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure not to overcrowd the pan; this allows the vegetables to roast rather than steam, giving them a lovely caramelized exterior. Use two baking sheets if necessary.
4. Roast to Perfection
Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly browned. Keep an eye on them, as oven temperatures can vary. The edges should be slightly caramelized.
Storage Instructions
Store any leftover Roasted Fall Vegetable Medley in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread the vegetables on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave them, but the oven helps maintain their texture.
Frequently Asked Questions (FAQ)
Q: Can I use different vegetables in this medley?
A: Absolutely! Feel free to include other fall favorites like Brussels sprouts, butternut squash, or even mushrooms.
Q: My vegetables aren’t getting crispy. What’s wrong?
A: You might be overcrowding the pan. Ensure the vegetables are in a single layer with space between them, and use a higher oven temperature if needed.
Q: Can I prepare the vegetables ahead of time?
A: Yes, you can chop the vegetables a day in advance and store them in an airtight container in the refrigerator. Add the oil and seasonings just before roasting.
Q: Can I use dried herbs instead of fresh?
A: Yes, you can. Use about half the amount of dried herbs compared to fresh (e.g., 1.5 teaspoons dried rosemary and 1.5 teaspoons dried thyme).
Q: Do I need to peel all the vegetables?
A: For this recipe, it’s recommended to peel the carrots, parsnips, and sweet potato for a smoother texture. You don’t need to peel the broccoli or red onion.