Roasting is the cooking method of the season people! Here’s a recipe for a roasted vegetable combo that would go great with lots of Fall inspired meals this season. This particular sheet pan recipe includes chunks of red onion, cubed sweet potato, halved/quartered Brussels sprouts, and a spicy seasoning blend.
Cutting the vegetables for even roasting
The key to roasting vegetables is to make sure they are somewhat similar in size to ensure even cooking.
Sweet potato: The sweet potato can be peeled or left alone. Cut the sweet potato into small-sized cubes. The size reminded me of sugar cubes if that helps.
Onion: I cut the onion in chunks. To keep them from burning, try to keep the onion layers together as best you can.
Brussels Sprouts: Brussels sprouts normally come in a bunch of different sizes. I cut the small ones in half and I cut larger ones into quarters.
After you get all the veggies cut, all you need to do then is roast them for 25 minutes. You can use a large mixing bowl if you want. I actually tossed them right on the sheet pan to avoid extra dishes. 😀
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Other fall recipes you may like…
Roasted Fall Vegetables
- 1 medium-sized sweet potato peeled or left alone
- 1/2 lb Brussels sprouts
- 1 medium-sized red onion
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- salt and pepper to taste
- 2½ tbsp olive oil
- Preheat your oven to 400° F (204° C)
- Cut the sweet potato in small cubes.
- Cut the Brussels sprouts in either halves or quarters depending on the size of each sprout.
- Cut the onion into chunks, being sure to keep the layers together.
- Toss the vegetables in the olive oil and spices and arrange on a baking sheet in a single layer.
- Bake for 25 minutes, taking it out halfway through cooking to toss the vegetables.