Transfer the prepped vegetables - cauliflower, carrots, potatoes, and brussels sprouts into a large bowl (at least a 6-quart/6-liter). Separate the onion layers – leaving about 2-3 layers together to avoid drying out. Add them to the bowl.
Drizzle the veggies with olive oil and sprinkle the seasoning over (sprinkling helps distribute the seasoning more evenly).
With your hands, mix the veggies well. This way you will prevent having some pieces over-seasoned while others are under-seasoned.
Transfer the veggies onto a large baking tray (see note 5) lined with baking parchment.
Bake at 400° Fahrenheit (200° Celsius) for 35 minutes or until the veggies are cooked to your liking. 15 minutes into cooking time use a spoon to stir them around.
You can use any vegetables you like or have on hand.
For me, carrots usually take the longest to cook from all of these vegetables so if you like them soft rather than crunchier, cut them into thin slices - about a ¼-inch thin (0.5-centimeter).
I used frozen brussels sprouts (about 12 ounces). You can use fresh sprouts if you have those on hand. I would probably cut them in half, if too large.
Cooking time may vary slightly. This depends on the veggies and your oven as well. I recommend checking/tasting them before taking them out. Also, you can taste a few and adjust the seasoning, if you feel it is not enough for you.
If you use a 9x13-inch (22x33-centimeter) baking tray, you might need to roast them in 2 batches. If you decide to use this size of a tray, I would recommend stirring the veggies more than once, to achieve an even cooking as they might be a bit over-crowded there. If you can, use a larger tray than this!
The post above this recipe card contains more tips, serving suggestions and other dietary information so please have a read through if in doubt.
Course: Side Dish
Keyword: Roasted fall vegetables recipe, Vegetable side dish
Roasted Fall Vegetables
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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