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Autumn Harvest Roasted Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A hearty and flavorful roasted vegetable medley perfect for fall, combining seasonal produce with aromatic herbs and crunchy walnuts.

Ingredients

Vegetables

  • 1 lb butternut squash, peeled and diced into 1 inch pieces
  • 1 lb brussels sprouts, halved
  • 1 lb carrots, peeled and diced into 1 inch pieces
  • 1 small red onion, cut into 1 inch chunks
  • 3 cloves garlic, minced
  • 1 cup walnuts
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 tablespoon fresh sage, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper

Garnish

  • Parsley, roughly chopped, to garnish

Instructions 

  • Preheat oven to 400˚F. Prepare a baking sheet with parchment paper.
  • Whisk together olive oil, apple cider vinegar, and lemon juice in a small bowl.
  • Toss vegetables, garlic, herbs, salt, pepper, and oil mixture in a large bowl. Spread on baking sheet.
  • Bake for 15 minutes, stir in walnuts, then bake another 10-15 minutes until tender. Cool slightly.
  • Season with salt and pepper, garnish with parsley, and serve.

Notes

For extra flavor, sprinkle with additional herbs before serving.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables