Roasted Autumn Vegetables Blend
I was actually pretty skeptical when I was throwing this all together, I thought it would either be a total flop or a delicious success. Well, I’m happy to say it was definitely the latter. We could not get over how good this was! It may seem like a strange combo with the spices, brown sugar, and onions, and Brussels sprouts but it just works and it tastes heavenly (not often I’ll say that about veggies)!
Roasted Fall Vegetables Recipe Substitutions
It will definitely be one of my new go to fall side dishes. And for the record I know squash is technically a fruit but it just sounded awkward to call this “autumn roasted fruits and veggies,” don’t you think? Maybe that’s just me and thinking too much of it. Some other veggies you might consider adding to this mix are:
Carrots Parsnips Sweet potatoes Cauliflower Beets Shallots Acorn squash Turnips
This flavorful roasted vegetable and fruit blend will most definitely be the highlight of any meal. It’s a new staple recipe in my book and it’s sure to be a crowd pleaser. There’s just so much goodness packed into one sheet pan and you’ll love every bite!
What Should I Serve with This?
Whole Roast Chicken Skillet Chicken with Garlic Herb Sauce Slow Cooker Rotisserie Style Chicken Roasted Chicken Thighs with Garlic Lemon Butter Chicken Breasts
This recipe is particularly good for a Thanksgiving dinner menu (Thanksgiving vegetable side dishes can get boring!), a Friendsgiving dinner, or a healthy autumn dinner. These roasted fall vegetables reheat pretty well, so you could roast a baking sheet of this fall veggie blend on the weekend and use it for meal prepping throughout the week. Enjoy!
