Roasted Fall Veggies. These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza. We make the pizza for Thanksgiving, since we meet with one side of the family for one of the meals on Thanksgiving and eat one meal at home. Photograph by Charles Masters The Autumn Side You Won't Want to Stop Making: Roasted Fall Vegetables.

Below find a simple and satisfying recipe to get a serving of of veggies into your day. Pour over vegetables; toss to coat. Roasted Fall Vegetables - a cornucopia of autumn colors … easy to make and always delicious! You can have Roasted Fall Veggies using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roasted Fall Veggies

🢂 of Fall and winter veggies.
🢂 2 cup of Brussel Sprouts.
🢂 1 cup of sweet potatoes.
🢂 1 cup of Sliced Parsnips.
🢂 1 medium of onion, chopped.
🢂 1 small of Eggplant.
🢂 2 tbsp of olive oil.
🢂 1 tsp of salt.
🢂 of Fresh ground pepper.

When ready to cook, start the Traeger according to grill instructions. When it comes to serving vegetables, roasting them is just about the easiest and most delicious way to do it. All you have to do is chop up some veggies, coat them in a bit of oil and some seasoning, and throw them in the oven until the vegetables are perfectly roasted with soft, tender insides and crispy, browned outsides. I didn't have any winter squash, but I added baby carrots & sliced zucchini.

step by step Roasted Fall Veggies

Preheat oven to 400° F.
Line a sheet pan with parchment paper or aluminum foil..
Wash, peel, and chop veggies to a uniform size..
Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.).
Place in preheated oven for twenty minutes..
After 20 minutes, toss veggies and rotate sheet pan..
Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s))..
Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.)..

One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls. Be sure to check the veggies as they cook, and just keep going until they're nice and lovely with dark bits around the edges. Reviews for: Photos of Roasted Fall Vegetables. Stir gently with a metal spatula if they are sticking. Add half of the sweet potatoes to pans.