Roasted Harvest Vegetables

These Harvest Vegetables are a flavorful adventure featuring a medley of vibrant roasted veggies like sweet potato, carrots, Brussels sprouts and a blend of aromatic seasonings. This hearty side dish celebrates the cozy essence of fall and is perfect addition to any meal.

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Updated September 2023

Harvest Vegetables Recipe: A Nutrient-Packed Delight

Are you ready to savor the flavors of fall with a mouthwatering dish that’s both healthy and delicious? This Roasted Harvest Vegetables recipe is here to elevate your seasonal dining experience. Packed with an array of colorful vegetables and tantalizing seasonings, this dish is sure to become a staple at your table.

These roasted vegetables are simple to customize and a nutritional powerhouse that’s sure to satisfy your cravings for wholesome goodness. Whether you enjoy them as a side dish or incorporate them into other fall recipes, this versatile dish will be a hit at any table.

Ingredients You’ll Need

The secret to the extraordinary taste of our Roasted Harvest Vegetables lies in the carefully chosen ingredients. Each component serves a unique purpose to make this dish an absolute delight. It’s gluten-free, dairy-free, vegan and easily paleo or Whole30 compliant.

• Brussels sprouts: These green gems add a mild bitterness that balances the dish’s sweetness.
• Carrots: Providing a natural sweetness and vibrant color, carrots are a nutritious addition.
• Sweet potato: Their natural sweetness and creamy texture make sweet potatoes a must-have. Feel free to swap with pumpkin or another keto-friendly vegetable of choice if needed.
• Baby potatoes: These little potatoes bring a delightful earthy flavor and satisfying bite. Feel free to swap with turnips or another low carb vegetable of choice if needed.
• Avocado oil or Olive oil: Not just for flavor but also for ensuring the vegetables roast to perfection. Feel free to use any other neutral oil of choice.
• Sea salt: Enhances the natural flavors of the vegetables.
• Black pepper: Adds a touch of heat and depth to the dish.
• Italian seasoning: A blend of herbs and spices that infuses the dish with Mediterranean flair.
• Garlic powder: For that aromatic, savory goodness.
• Gluten-free Panko crumbs: These provide a delightful crunch to contrast with the tender vegetables. Feel free to leave out if preferred or use finely crushed pork rinds, Paleo Powder Breadless Bread Crumbs. or grain-free crackers such as Simple Mills, Real Phat crackers, or bread crumbs of choice instead, if not gluten-free. 
• Vegan Parmesan cheese: Completes the dish with a cheesy, dairy-free umami. Feel free to omit or sub with 2 tablespoons of nutritional yeast or regular Parmesan cheese, if not dairy-free

Optional Substitutions:

Feel free to get creative with your choice of vegetables.

Broccoli, cauliflower, rutabaga, chickpeas or butternut squash can be swapped in or added alongside the listed vegetables for even more variety.

Instructions: How to make Harvest Vegetables

Now that we’ve covered the tantalizing ingredients, let’s dive into the steps to create this autumn masterpiece:

• Preheat and Prepare: Begin by preheating your oven to 425°F. Lightly grease or line a large rimmed baking sheet with parchment paper.
• Mix and Toss: In a spacious mixing bowl, combine all the ingredients. Toss them well to ensure an even coat of seasonings and oil.
• Spread and Roast: Spread the coated vegetables evenly on the prepared baking sheet. For optimal roasting, arrange the Brussels sprouts cut-side down, ensuring they’re not overcrowded. If needed, use two baking sheets.
• Roast to Perfection: Place the baking sheet in the preheated oven for 25 to 35 minutes, remembering to stir halfway through. The goal is tender, lightly browned vegetables. Extend the cooking time if you prefer a slightly charred finish.
• Serve with a Smile: Once roasted to perfection, remove the vegetables from the oven and transfer them to a serving dish. Get ready to impress your guests with this delectable dish.

Tips for Success

• Prep ahead: Peel, trim, and cut the vegetables to size then wrap in a damp paper towel and throw in a resealable bag and store in the fridge until ready to use.
• Even size: Cut the vegetables to roughly the same size so they cook evenly.
• Tossing: Ensure even seasoning distribution by tossing the ingredients thoroughly.
• Do not overcrowd: Try not to overcrowd the pan or your vegetables will steam instead of roast. Use two baking sheets if your pan is not large enough.
• Taste: Adjust seasoning to taste preferences.

Serving Suggestions

Serve your Roasted Vegetables as a delightful side dish for a weeknight dinner or as a hearty addition to your Thanksgiving turkey spread. They also make a fantastic topping for our apple fall salad or a filling for wraps and sandwiches.

Variations and Substitutions

Feel free to customize this dish to your taste. Experiment with different herbs and seasonings or try various vegetables to create exciting variations of this recipe. If you’re not gluten-free or dairy-free, traditional Panko crumbs and Parmesan cheese work perfectly.

Storage and Freezer Instructions

To store any leftovers, place these fall harvest vegetables in an airtight container and refrigerate for up to three days.

If you’d like to freeze these veggies, place them in a freezer-safe container, ensuring they are well-sealed. They can be frozen for up to three months.

More fall harvest recipes you will love:

Harvest Salad

Slow Cooker Harvest Chicken and Vegetables

Instant Pot Harvest Chicken with Vegetables

3.29 from 113 votes

Print

Harvest Vegetables

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

These Harvest Vegetables are a flavorful adventure featuring a medley of vibrant roasted veggies like sweet potato, carrots, Brussels sprouts and a blend of aromatic seasonings. This hearty side dish celebrates the cozy essence of fall and is perfect addition to any meal.

Course: Main Course

Cuisine: American

Keyword: easy fall vegetable side dish, easy side dish recipe, easy vegetable recipe, easy veggie recipe, fall vegetables, harvest vegetables, healthy fall recipes, healthy side dish, roasted vegetables, side dish recipe for thanksgiving

Servings: 4 servings

Calories: 291 kcal

Author: Kelly

Ingredients

• 1/2 lb 2-1/2 cups Brussels sprouts , trimmed and halved
• 1 medium carrot , peeled and sliced into 1/2" thick rounds
• 1 medium sweet potato , peeled and cut into cubes. Feel free to swap with pumpkin or another keto-friendly vegetable of choice if needed.
• 1/2 lb 2-1/2 cups baby potatoes , halved. Feel free to swap with rutabaga, turnip or another low carb vegetable of choice if needed.
• 4 tbsp avocado oil , can also use olive oil or neutral oil of choice, use more as needed
• 1 teaspoons sea salt , or to taste
• 1/2 teaspoon black pepper , or to taste
• 1 teaspoons Italian seasoning
• 1 teaspoons garlic powder or 3-4 cloves fresh garlic, minced
• 1/4 cup gluten-free Panko crumbs , can also sub with finely crushed grain-free crackers such as Simple Mills, Real Phat crackers, or bread crumbs of choice if not gluten-free. Omit if preferred for paleo / Whole30 or sub with finely crushed pork rinds or these Paleo Powder Breadless Bread Crumbs.
• 1/4 cup finely grated vegan Parmesan cheese such as Violife , can also sub with regular Parmesan cheese if not dairy-free. Omit if preferred for paleo / Whole30 or sub with 2 tablespoons of nutritional yeast.

Optional Substitutions:

• 1 cup canned (or cooked) chickpeas , drained and rinsed. Optional, omit for paleo / Whole30.
• Feel free to get creative with your choice of vegetables. Broccoli, cauliflower, rutabaga, butternut squash can be swapped in or added alongside the listed vegetables for even more variety

Instructions

1. Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
2. Combine all the ingredients to a large mixing bowl. Toss to coat well.

3. Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)(feel free to add chickpeas or any other optional vegetables as listed above).

4. Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.

5. Remove from oven and transfer to a serving dish along with your favorite protein or other sides.

Nutrition Facts

Harvest Vegetables

Amount Per Serving (1 serving)

Calories 291 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g10%

Carbohydrates 35g12%

Fiber 6g24%

Sugar 4g4%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.