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Perfect Roasted Fall Veggies
Taralynn McNitt
5
from
20
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Side Dish
Ingredients
1
Medium
Yellow Squash
1
Medium
Zucchini
1
Butternut Squash
1
Green
Bell Pepper
1
Acorn Squash
1
Cup
Rainbow Carrots
2
Cups
Brussels Sprouts
1 1/2
Tbsps
Honey
1/4
Cup
Dried Cranberries
1
Tbsp
Garlic Powder
1
Tbsp
Onion Powder
1
Tsp
Black Pepper
2
Tsps
Red Chilli Flakes
1/2
Tsp
Dill Weed
1
Tsp
Italian Seasonings
1/2
Tsp
Sea Salt
2
Tbsps
Olive Oil
1
Tsp
Balsamic
1/2
Tsp
Apple Cider Vinegar
1/2
Tsp
Ground Mustard
Instructions
In a large bowl, toss the chopped vegetables in olive oil, and coat them in the seasonings.
Bake at 350 degrees, tossing them every twenty minutes or so.
Toss the cranberries into the vegetable at the 45-minute mark. Add any additional seasonings if necessary. *I love things with a ton of flavor!
Let the vegetables cool & Enjoy!