Crispy, oven Roasted Fall Vegetables are coated in all the best savory fall flavors. They’re going to be your new favorite healthy autumn side dish!
Ok so remember last week when I was talking about how much I love all things sweet and we were in need of a savory recipe around here? Well ask and you shall receive, my friends! This roasted veggie recipe is theeee bomb.
Since we moved into our apartment, I’ve been trying to branch out with dinner recipes. When I lived on my own I would just make one thing on the weekend + then eat it for lunch/most dinners throughout the week. (Which.. Although boring, was super easy/convenient). Now that Tyler + I live together the bar has been raised on dinner expectations, which is fine with me! I love cooking, but cooking for one person was tough, and resulted in a giant mess for one tiny dish. Let’s be real.. Who wants to wash dishes when they could watch Netflix? Not me. It was never worth my time and effort for me to make different things each day, but now it is!
[Tweet “Can’t wait to try this Roasted Fall Vegetable Recipe!”]
I’ve been experimenting with a lot of different recipes and methods for cooking, but there’s really nothing better than tossing some things together, throwing it on a cookie sheet, and callin’ it a day. (PS if you like recipes like that you should try this Autumn Roasted Veggie Sheet Pan Chicken from my friend Physical Kitchness. I made it last night … So easy and so yummy!! )
On Friday I noticed we had an abundance of random leftover veggies hanging out in the fridge that would’ve gone bad before the weekend was over. I knew I had to cook them up ASAP, but was feeling lazy. So I decided to throw a bunch of things into the NutriBullet to make a marinade, tossed it on the veggies, and hoped for the best.
Honestly… it’s one of my best creations to date! You may look at the recipe and say.. ‘Woah, seasoning overload!’ but I promise you will love it. Everything melds so well together, and results in the most flavorful, delicious crispy veggies. Here’s the recipe:
Roasted Fall Vegetables
- 2 c butternut squash
- 2 c brussel sprouts
- 1 c broccoli
- ¼ c olive oil
- 2 tablespoons mustard
- 1 tablespoon honey
- 1/2 tsp salt
- 1 tsp pepper
- ½ tsp oregano
- ½ tsp rosemary
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tsp dried basil or 5-6 fresh leaves
- Juice of 1 lemon
In a blender or Nutribullet combine all ingredients for the marinade. Prepare a lined baking sheet
Toss veggies in marinade. Bake at 400 for 25 minutes. Optional: Broil on high for 5 minutes to get crispy
Broil on high for 5 minutes to get crispy
[Tweet “#Healthy Roasted Fall Veggies”]
The secret to getting these to the perfectly roasted is to broil them. Broiling the veggies gives them a delicious crunch on the outside. The outside of the brussel sprouts almost form a chip-like consistency, which are super crunchy and yummy!
Are you eating a lot of fall veggies? I can’t get enough of them! I’ve been loading up all of my meals with them, especially hearty soups and stews! What’s your favorite way to get ’em in your diet?
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