One of my favorite times of the year is the fall when all of the root vegetables are ready for harvest.
Freshly harvested root vegetables are crispier, juicier, sweeter, and caramelize much better than vegetables that have been stored for longer periods of time.
The thing I love most about these crispy garlic roasted autumn vegetables is that they’re easy to make and make the perfect side dish to any main entreé.
Aside from using seasonal vegetables to maximize the taste sensations of this dish, there are pops of flavor that make it absolutely amazing.
Carrots, potatoes, beets, brussels sprouts, onion, and zucchini are coated with a flavorful blend of garlic, dill, and other optional herbs.
These herbs turn up the flavor in these vegetables and they also make the blend incredibly more nutritious and grounding.
Can I Substitute Other Fall Vegetables?
You can absolutely substitute other fall vegetables. Pretty much any fall vegetables do well in this combination, as they compliment the flavors of each other.
If you don’t like brussels sprouts, sub in some parsnips or butternut squash. You can also try things like pumpkin, acorn squash, celery root, rutabaga, turnip, or sweet potato.
The possibilities are endless with this dish, so choose the autumn vegetables that work for you or that you have access to, and swing with it!
How to Prepare Your Vegetables
Here is the fastest way to help you prepare your vegetables:
Step 1 – Measure & Prepare Veggies
Get your vegetable peeler, a sharp knife and cutting board.
Wash all vegetables very well, then peel everything except for the zucchini. Chop your veggies into approximately 1-inch size pieces. Make sure all veggies are around the same size so they all cook at the same rate.
Preheat oven to 350ºF.
Step 2 – Season
Add all of your vegetables onto two baking sheets lined with parchment paper, making sure to make sure the distribution of veggies is equal between both.
Top the veggies with salt, pepper, garlic, herbs, and oil (if you’re using). Toss to combine and coat all vegetables.
Step 3 – Roast
Spread the vegetables out in an even single layer. Roast for 30-40 minutes, or until fork-tender, stirring halfway through.
Crispy Garlic Roasted Autumn Vegetables
- 4 small carrots, peeled and chopped
- 3-4 medium potatoes, chopped
- 2 small beets, tops removed, peeled and chopped
- 7 brussels sprouts, cut in half
- 1 medium yellow onion, diced
- 1 medium zucchini, rough chopped
- 1 bulb garlic, cloves removed and rough chopped
- 2 tbsp. fresh herbs (like dill, rosemary, thyme, etc.)
- 2 tbsp. coconut oil or avocado oil
- 1/4 tsp. sea salt and black pepper
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
- Divide vegetables up on both pans, along with herbs, oil, salt, and pepper. Toss to combine. All of the vegetables should be well coated in oil. If you don't want oil, add a bit of water to add moisture.
- Bake until golden brown, crispy, and tender — about 30-40 minutes. Toss at the halfway point to ensure even roasting.
- Remove from the oven, and let cool slightly before enjoying. Store cooled leftovers up to 4 days in the fridge. You can reheat in the oven at 350 degrees F (176 C) or pan-fry over medium heat.