Roasted Fall Vegetable Medley
This Roasted Fall Vegetable Medley is a simple side dish made with a rainbow of fall veggies like potatoes, Brussels sprouts, butternut squash, mushrooms, and more!
Servings 4
Ingredients
- 2 medium-large red potatoes chopped
- 3 cups Brussels sprouts halved
- 2 cups baby bella mushrooms stems removed and sliced
- 2 cups butternut squash cubed
- 1 small red onion sliced into half moons
- 2 cloves garlic minced
- 1 tbsp. fresh rosemary chopped
- 1 tbsp. fresh thyme
- 2-3 tbsp. olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Add the chopped veggies and herbs to a large bowl.
- Add the olive oil, season with salt and pepper, and stir to combine.
- Spread the veggies evenly onto the prepared baking sheet.
- Bake veggies for 40-50 minutes, turning halfway, until tender and golden brown around the edges.
- Garnish with fresh rosemary, if desired, and serve.