Roasted Fall Vegetables
Fall has officially arrived, and it wouldn’t be fall for me without this go-to roasted vegetable recipe! Featuring seasonal fall produce including sweet potatoes, carrots, red onion and apples (yes, apples!), it is jam packed with vitamins, minerals, fiber, and beautiful colors! Something I love about this recipe is that you can use it as a side dish to a main, add it as a topping on a salad or rice bowl, or top it with an over-easy egg for a delicious fall breakfast hash.
Sweet potatoes
Well known as a “superfood,” this starchy root vegetable truly is packed with so many nutrients! Sweet potatoes are high in fiber, vitamin A, multiple B vitamins, and potassium. They are in peak season in September and October, making them a perfect vegetable to add to your fall dishes! I also like to keep the skin on my sweet potatoes to boost the fiber content.
Carrots
Similar to sweet potatoes, carrots get their orange coloring from beta-carotene, which is used by our bodies to make Vitamin A. This is where it gets its reputation as being healthy for our eyes! It also contains good sources of biotin, potassium, and fiber.
Apples
I like to add apples to my fall vegetable roasts because it adds such a delicious sweetness! To get the full benefits from the apple, make sure to keep the skin on! The skin of apples contain most of the fiber, which is great for gut health.
Red Onion
Red onions are high in antioxidants and prebiotics, making them great for reducing damage in the body caused by oxidative stress, reducing inflammation, and promoting gut health! Not to mention, they can also add delicious flavor to many dishes (including this one)!
RECIPE: Fall Roasted Vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
1 large sweet potato
2 carrots
1 red onion
1 apple
4 tbsp olive oil
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
cracked salt and black pepper to taste
Instructions
Preheat the oven to 425 degrees Fahrenheit. Wash the carrots, apple and sweet potato, then pat dry with a towel. Peel the carrots and the outer layer of the red onion. You can choose to peel the sweet potato as well if you prefer, but I keep the skin on for extra fiber! Chop all produce into approximately 1 inch cubes, then add to two baking sheets lined with aluminum foil. Top the chopped produce with the oil and seasonings listed above and toss to coat the pieces. Roast in the oven for about 30 minutes. The sweet potatoes may need longer depending on how large your cubes are! Take them out of the oven once done and mix to combine all the vegetables. Serve immediately, or store them in the refrigerator for 3-4 days.
