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!

Watch this video to see the whole oven roasted vegetable process from start to finish!

https://youtu.be/EcuuZyg8rOE

How to Fall Roast Vegetables | Perfectly Roasted Vegetables Every Time (https://youtu.be/EcuuZyg8rOE)

There is no better way to cook fall 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!

More Roasted Vegetable Ideas

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.

Author: MOMables.com
Prep Time: 5 minutes
Cook Time: 30 – 35 minutes
Total Time: 35 – 40 minutes
Yield: 4 – 6 servings 1x
Category: Dinner
Method: Baked
Diet: Vegetarian

Ingredients

Scale

1 pound Brussels sprouts, halved
2 medium beets, washed, cut into ½-inch chunks
2 cups broccoli florets, chopped
2 cups butternut squash, cut into ½ inch chunks
2 tablespoons olive oil
Salt and pepper

Instructions

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.

Equipment

sheet pan

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Nutrition

Serving Size: 1 ½ cups
Calories: 139
Sugar: 8.7g
Sodium: 488.1mg
Fat: 5.2g
Saturated Fat: 0.8g
Carbohydrates: 22.1g
Fiber: 6.9g
Protein: 5.2g
Cholesterol: 0mg