Nani's Cozy Roasted Root Vegetable Harvest
A warm and comforting tray of seasonal roasted vegetables perfect for any autumn dinner.
recipesbynani.comThere is something so special about roasting vegetables when the air starts to get a little chilly. This dish brings together the best earthy flavors of the season, creating a colorful side that smells absolutely heavenly while it cooks in your oven.
My biggest tip for this one is to cut your vegetables into pieces that are roughly the same size. This helps everything finish roasting at the same time so you get that perfect golden edge on every single bite.
🧺 Ingredients
- 2 large carrots, peeled and chopped
- 1 medium sweet potato, cubed
- 1 pound Brussels sprouts, halved
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon balsamic glaze for drizzling
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Place all the chopped vegetables onto the baking sheet in a single layer.
- 3
Drizzle the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper.
- 4
Toss everything together with your hands until the vegetables are evenly coated in oil and spices.
- 5
Roast in the oven for 30 to 35 minutes, giving the pan a good shake halfway through, until the vegetables are tender and slightly browned.
- 6
Remove from the oven, drizzle with a little balsamic glaze, and serve warm.
💡 Tips
These veggies keep well in the fridge for up to three days in an airtight container. If you have leftovers, they taste wonderful tossed into a bowl with some quinoa or tucked into a wrap for a quick lunch.
Made this recipe? Let us know how it went.
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