Easy & Healthy Roasted Fall Veggies

Pepe the nutcracker who looks like a chef hiding behind fall veggies that are going to be roasted. Butternut squash, fennel bulb, red beet, red onion and brussels sprouts
Pepé is hiding to get out of peeling and cutting up these veggies.

Looking for a healthier side dish to serve with your thanksgiving turkey? 

Let’s face it… Almost everything on the table is high in calories and fat or going to be covered in gravy. With all that heavy food, these are a nice, lighter addition to your meal and they add a nice pop of color to your table. They are so good, you will want them all year long. 

Roasting Converts these Fall Veggies and Humans Alike 

I think Pepé is about to faint because he’s afraid I’m going to roast Humans now. Calm down Pepé, I’m not going to roast humans, but I may convert many from veggie haters to veggie lovers. I’m just saying that many people, including myself have hated brussels sprouts and or other veggies, but when roasted, they turn into something that I absolutely LOVE. The same happens to the people who have eaten these vegetables at my house. They are immediately converted. Well, so far at least. I’m sure there will be someone eventually that won’t eat them or try them, but for now… My score is 100%. 

Always a Side Dish… Never a Main

Well, they don’t have to be. Just today, I had a bowl of these for lunch. Mostly because the chicken I served these along side of two nights ago was all gone, but they really were great on their own. So feel free to make them the star and serve them as your main dish. Give your chicken or pork the night off. If you’re a vegetarian, I guess you already gave meat several nights off. 

Versatility Rocks

This recipe is not only easy, and healthy, but versatile. You can omit any of the veggies (although I wouldn’t), or add some additional veggies if you’re feeling adventurous. You can add sweet potatoes, carrots, turnips, parsnips… Think of anything that’s about the same density that will convert into the same cooking time. These veggies go great with Chicken, Turkey, Pork, Lamb, Venison, or all by themselves as I mentioned before. 

Chop Chop

Peeled butternut squash with peelings and the peeler laying in front of it and all on a white cutting board.
I have two kinds of peelers in my house… but this is the only one that can cut through the tough skin of a butternut squash. It was very inexpensive. I think about $3 or $4, so do yourself a favor and invest in a good sharp peeler. You can also buy it peeled and chopped.

Preheat oven to 425°F/218.3°C. Peel butternut squash, slice in half and remove the seeds with a spoon. 

butternut squasg peeled and halved. Seeds are still in and both halves are sitting on a white cutting board with a chef knife in front.
Cutting the base as well as the top helps it stand flat on the board (vertically) while you cut it in half.

a small pile of Brussels sprouts cut into halves on a white cutting board. Half of a butternut squash and a beet root in the background.

Trim the end off of the brussels sprouts, slice in half and remove any outer leaves that are browning or just old. 

two quarters of a fennel bulb sitting on a white cutting board. One has the core removed. There's chef knife in the foreground and a butternut squash half in the background.

Cut the top off of the fennel bulb, slice it in quarters, and cut the core out from each quarter and discard. Chop the rest of the fennel quarters in halves or thirds. 

Candy cane beet root peeled and chopped showing it's red and white spirals. They are on a white cutting board with a chef knife and you can see a half of a butternut squash in the background.
I just love these chioggia beets, pronounced kee-OH-gee-uh, or as more commonly known, candy cane beets , they are so whimsical and pretty.

Peel the beet root and chop it into large chunks as well. 

large chunks of red onions on a white cutting board with a chef knife in the foreground and some uncut brussles sprouts in the background.

Slice the onion into large chunks and place all in a large bowl or onto a sheet pan. 

A stainless steel bowl of colorful, mixed, fall vegetables (butternut squash, red onions, brussles sprouts, fennel bulb and candy cane beet root) with a nutcracker who looks like a chef in the left foreground.
Pepé really wants to eat this gorgeous bowl of veggies right now, but we still need to cook them.

Mince rosemary and add it to the mix along with the olive oil, garlic powder, salt and pepper. 

Mix it all up and put onto a sheet pan. I like to line the pan with parchment for easier clean up, but you don’t have to. 

Raw mixed fall veggies ((butternut squash, red onions, brussles sprouts, fennel bulb and candy cane beet root) on a sheet pan ready for the oven.

Roast in your oven, rotating pan half way through for even cooking for 20 to 25 minutes or until things are starting to brown and are fork tender. You can switch to broil at 500°F/260°C for the last 5 minutes to get a little extra brown on them. 

Colorful roasted vegetables ((butternut squash, red onions, brussles sprouts, fennel bulb and candy cane beet root) in a white bowl.
Dig in and ejoy!

Easy & Healthy Roasted Fall Veggies

Prep Time20 mins
Cook Time25 mins
Servings: 6 Servings

Ingredients

  • 1/2 Large Butternut Squash (about 12 ounces/
  • 8-10 Ounces Brussels Sprouts
  • 1/2 Large Red Onion
  • 1 Large Fennel Bulb
  • 1 Large Beet Root
  • 1 Tablespoon Fresh Rosemary optional
  • 1/2 Teaspoon Garlic Powder
  • 3 Tablespoons Olive Oil
  • Salt and Pepper to Taste

Instructions

  • Preheat oven to 425°F/ 218.3°C. Peel butternut squash, cut the top and bottom off, slice in half and remove the seeds with a spoon.
  • Trim the end off of the brussels sprouts, slice in half and remove any outer leaves that are browning or just old.
  • Cut the top off of the fennel bulb, slice it in quarters, and cut the core out from each quarter and discard. Chop the rest of the fennel quarters in halves or thirds.
  • Peel the beet root and chop it into large chunks as well.
  • Slice the onion into large chunks and place all in a large bowl or onto a sheet pan.
  • Mince rosemary and add it to the mix along with the olive oil, garlic powder salt and pepper.
  • Mix it all up and put onto a sheet pan. I like to line the pan with parchment for easier clean up, but it's not necessary.
  • Roast in your oven, rotating pan half way through for even cooking for 20 to 25 minutes or until things are starting to brown and are fork tender. You can switch to broil at 500°F/260°C for the last 5 minutes to get a little extra brown on them. No need to raise the pan as you normally would for broiling.

Notes

Don't crowd the veggies, they need space around them to brown. You may need more than one sheet pan. 
Don't line your pan with foil because it will stick and you'll lose all those lovely brown roasted bits trying to scrape it off. 

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