Roasted Fall Vegetables
Roasted vegetables are a perfect fall side dish. Sweet potatoes, Brussels sprouts, and red onion get tossed in olive oil and roasted.
Servings 4 servings
- 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.