Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.
Fall is in full swing, which means lots of in-season vegetables! There’s Brussels sprouts, beets, potatoes, and lots of hearty squash. Spaghetti squash is on repeat for dinner in our home this winter!
There is no better way to cook vegetables than roasting. It brings out all the flavors and crisps them up nicely. No one at the dinner table will be able to resist! This recipe for roasted fall vegetables requires just one-pan (easy clean-up! yay!) and is the perfect side dish for a weeknight dinner. You could also double the recipe and serve it on your Thanksgiving table!
One-Pan Roasted Fall Vegetables
Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavors.
- Category: Dinner
- 1 pound Brussels sprouts, halved
- 2 medium beets, washed, cut into 1/2-inch chunks
- 2 cups broccoli florets, chopped
- 2 cups butternut squash, cut into 1/2 inch chunks
- 2 tablespoons olive oil
- Salt and pepper
- Preheat oven to 375F. Lightly grease a baking sheet with cooking spray or oil.
- Place all vegetables on the baking sheet. Drizzle with olive oil; toss to coat. Season with salt and pepper.
- Bake for 30-35 minutes, until all vegetables are tender.
- Serve alongside dinner.