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A white platter of roasted fall vegetables with fall leaves and gold serving spoons in the background.
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4.72 from 7 votes

Roasted Fall Vegetables

Fall's finest vegetables are roasted until they're caramelized and sweet. Perfect for Thanksgiving!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegan, Vegetarian
Servings: 8 servings
Calories: 141kcal

Ingredients

  • 1 medium delicata squash
  • 12 ounces Brussels sprouts
  • 2 large carrots cut any thick ones in half lengthwise,
  • 2 medium parsnips cut any thick pieces in half lengthwise,
  • 1 small cauliflower trimmed into florets.
  • ½ cup fresh cranberries or frozen
  • 2 Tbs olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • cup balsamic vinegar
  • 3 tablespoons roasted pumpkin seeds
  • ¼ cup fresh pomegranate arils

Instructions

  • Preheat oven to 450℉ (232℃). Line a baking pan with parchment paper for easier cleanup.
  • To prepare your vegetables, wash and dry them well. Cut all the vegetables into even-sized pieces, about 1 ½ inches (about 4 cm). See the tips below or in the recipe post for preparing your vegetables.
  • Place your vegetables and the cranberries in a large mixing bowl. Drizzle everything with olive oil and sprinkle with salt, pepper, and garlic powder. Use your hands or a spatula to coat everything with the seasoning.
  • Transfer the vegetable mixture to the baking pan and spread it out so that everything is in a single layer.
  • Roast for about 15 minutes or until the vegetables turn brown and crisp in spots. Turn vegetables to cook evenly and let them roast for 10 more minutes or until they're tender and start to get brown spots on the second side..
  • While vegetables roast, bring the balsamic vinegar to a boil in a small saucepan. Reduce the heat and simmer the vinegar for 3-5 minutes, or until it thickens to a syrup consistency and coats the back of a spoon. Remove it from the heat and set it aside.
  • Arrange the vegetables on a large platter. Sprinkle the vegetables with roasted pumpkin seeds and pomegranate arils and drizzle the balsamic glaze over the vegetables before serving.

Notes

To prepare the delicata squash, cut it lengthwise and remove the seeds and pulp, but you don't have to peel it. Cut it into 1 ½-inch (4 cm) slices. 
Cut any thick carrots or parsnips in half lengthwise and then into smaller pieces. They take longer to roast, so reducing their size speeds up roasting time.
Keep a close eye on your vegetables and turn them when they start to brown. You may have to remove any smaller pieces early.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 192mg | Potassium: 713mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4106IU | Vitamin C: 68mg | Calcium: 67mg | Iron: 2mg