Light and Easy Recipes and Meal Ideas

Roasted Fall Vegetables

Calories: 149
Roasted Fall Vegetables

Easy and delicious vegetable platter that goes well with almost any main dish (chicken, fish, pork or even beef).


Recipe makes 4 servings of mixed vegetables.

Yield/Servings: 4 Serving Size: 1/4 of recipe Total Cook/Prep time: 45 minutes


  • 1 acorn squash
  • 2 cups brussel sprouts
  • 4 carrots
  • 2 medium onions
  • 4 tsp olive oil
  • Salt and pepper


Preheat oven on the broil setting and move rack to the highest position

Gut and slice the acorn squash in 1 inch slices (leave skin on)

Slice the brussel sprouts in half

Peel the carrots and slice each of them in half or in quarters (lengthwise)

Slice the onions in thick slices

Arrange the vegetables on a parchment lined baking sheet.

Use a pastry brush to distribute a light coating of the olive oil. Sprinkle with salt and pepper.

Roast the vegetables for about 30 minutes, turning them about half way through. 

  • Subscribe to get new recipes delivered to your inbox.