Roasted Fall Veggies

This veggie medley is sure to please! It’s the perfect, seasonal side dish to accompany any holiday spread.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 3 small Red Beets, peeled
  • 1 lb. Brussel Sprouts, washed & trimmed
  • 2 c. Butternut Squash, cubed
  • 4 large Carrots, peeled
  • 1 lb. Fingerling Potatoes, scrubbed & halved
  • 4 cloves Garlic, smashed
  • 1 tsp. Thyme
  • 1 tsp. Rosemary
  • Olive Oil
  • Salt & Pepper


  1. Preheat oven to 425 degrees. Slice beets into wedges and cut brussel sprouts in half, then cut carrots into thick sticks. Add all veggies to a large sheet pan and season liberally with salt and pepper, then add herbs and drizzle with olive oil; toss until all veggies are evenly coated. Arrange veggies into a single layer and scatter smashed garlic pieces around the pan.

  2. Roast uncovered for 30 to 45 minutes or until veggies are fork tender.

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