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–+ servings
Roasted root vegetables in a bowl.

Roasted Fall Vegetables

Did you find a great sale on root vegetables or have a bumper crop this year? This roasted fall vegetables recipe is the best way to use them. 
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 104kcal
Author: Carolyn Thomas

Equipment

  • Cutting Board and Knife
  • Mixing Bowl
  • measuring cups and spoons
  • 2 Baking Sheets

Ingredients

  • 2 large beets
  • 1 large turnip
  • 1 large sweet potato
  • 4 carrots
  • 1 onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon fresh sage
  • 1 Tablespoon fresh rosemary

Instructions

  • Preheat your oven to 425°F and line two baking sheets with parchment paper.
  • After chopping all the vegetables, place them in a large bowl with the garlic and drizzle with avocado oil. Toss to coat the vegetables in oil, then add salt and black pepper. Stir again to evenly distribute the seasoning.
  • Spread the oiled and seasoned vegetables in a single layer evenly over the two lined baking sheets. Bake the two trays for 30 minutes, rotating at the halfway point.
  • After 30 minutes, remove the trays from the oven and evenly sprinkle the chopped herbs over all the vegetables. Stir around or toss vegetables on the baking sheet, then return to an even layer.
  • Return the baking sheets to the oven for 15-20 minutes until vegetables are fork-tender and caramelized.
  • Serve roasted vegetables warm with your favorite main dish.

Notes

Tips for the Best Roasted Fall Vegetables
If you’ve tried autumn-roasted vegetables before and felt a bit underwhelmed, it could be that you missed some important tips. Follow these simple guidelines to make the perfect side dish.
  • Quality Is Key – Don’t try to revive sad-looking and improperly stored vegetables. Always choose fresh, seasonal fall vegetables for the best flavor and texture.
  • Clean Vegetables – Wash the vegetables thoroughly to remove any dirt or debris.
  • Uniform Pieces – Peel and cut the vegetables into uniform sizes so that you don’t end up with some pieces under or overcooked.
  • Properly Season – Many recipes suggest drizzling vegetables with oil before roasting. For best results, use a mixing bowl to toss the vegetables with avocado or olive oil, salt, and your favorite herbs and spices before arranging them on your roasting pan.
  • Single Layer – Make sure your pan is large enough to arrange your vegetables in a single layer. If they are crowded or piled on top of each other, they will technically bake instead of roast, yielding an undesirable texture.
Storing and Reheating Tips
If you have leftovers you want to keep fresh for later, allow them to cool completely and store them in airtight containers in the fridge for 3-5 days or the freezer for up to 3-6 months. 
When you’re ready to reheat them, just microwave or oven-heat them at 350°F until they reach an internal temperature of 165°F (74°C) to ensure food safety.

Nutrition

Calories: 104kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 463mg | Potassium: 361mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7437IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg
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