fbpx
Best roasted veggies for autumn

Sharing is caring!

Now that Autumn is here you may find yourself rushing in at the end of the day trying to decide what’s for supper. Adding veggies to your menu planning can get a little boring. From steaming to sautéing, you may find yourself looking for different ways to prepare them.

Roasted veggies to the rescue. They are quick and easy for those busy nights. You can prep them the weekend before, toss them with your favorite seasonings and olive or avocado oil, roast and enjoy.

That simple.

Here are my favorite veggies to roast in the Autumn.

Bell Peppers – Green, Red, Yellow

Bell peppers are easily prepped and ready to be tossed with olive oil for roasting. Add red onion slices to your peppers for added flavor.

Preheat your oven to 450ᴼF, cut your peppers into strips, toss with olive oil, line your sheet pan with parchment paper, spread pepper slices on your pan and roast for about 20 to 25 minutes. 

Broccoli / Cauliflower

Broccoli and cauliflower are easy veggies to prep ahead of time for those nights when you feel rushed. Cut into bite sized florets, toss with olive oil, your favorite herbs and spices and be prepared to enjoy. Both will become crispy when roasted and go well with dipping sauces.

Preheat your oven to 450ᴼF, line your sheet pan with parchment paper, spread the broccoli or cauliflower on your pan and roast for about 25 minutes or until crispy brown.

Butternut Squash

Butternut squash is an autumn favorite perfect for roasting. You can cut in half length wise, scoop out the seeds, brush with olive oil, sprinkle with your favorite herbs or spices and roast at 425° F for 25 minutes.

You can easily meal prep ahead of time, by peeling the squash and cutting into cubes. When ready to cook, toss with olive oil, sprinkle with herbs, spices, or brown sugar and cinnamon.

Preheat your oven to 425ᴼF, line your sheet pan with parchment paper, spread the cubes on your pan and roast for about 25 minutes or until soft.

Eggplant

Eggplant is NOT a veggie that you can prep ahead of time due to oxidation. It’s still an easy veggie for busy night. No need to peel your eggplant, just slice into rounds, cut into wedges or cubes, and toss with olive oil. Add your favorite herbs or spices to your olive oil before tossing for added flavor.

Preheat your oven to 425ᴼF, line your sheet pan with parchment paper, spread the eggplant on your pan and roast for about 20 minutes or until lightly brown and soft.

Kale

Known as the super food of all leafy greens, roasted kale is an easy side dish or an afternoon snack.

Remove the stems, wash the leaves, toss with olive oil with sea salt, layer in a sheet pan lined with parchment paper, roast at 425ᴼF for about 10 minutes or until crispy.

Potatoes – White, Red or Sweet

All varieties of potatoes work well for roasting.

You’ll want to keep the skin on the potatoes to give you a crisp outside and a soft inside.

Cut your potatoes into wedges or cubes, toss with olive oil, and then let your taste buds be your guide.

As you toss the potatoes with olive oil, add your favorite herbs or spices for added flavor. Add garlic cloves or sprigs of fresh rosemary for more intense flavor.

Preheat your oven to 425ᴼF, line a sheet pan with parchment paper, spread your potatoes on the pan, bake for about 25 minutes or until inside of potatoes are soft.

Keep meal planning simple and healthy this autumn. Add these veggies to your meal planning, prep the veggies that you can, and enjoy healthier dinners even when you’re rushed.

The Busy Cook’s Secret to Roasted Autumn Veggies

Grab this free recipe to add to this week’s meal planning, this is an instant download.