This Easy Roasted Fall Vegetables side dish goes perfectly with any fall meal! (Especially on Thanksgiving.) It's a combination of baby potatoes, Brussels sprouts, and cranberries that are tossed in herbs, spices, and roasted to perfection. Great for anyone looking to add some delicious vegetables to their meal - without a lot of effort! This recipe only takes about 20 minutes to prepare, and less than an hour to cook in the oven!
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🍴Ingredient Notes
Baby Potatoes
- Baby Potatoes - Cut into fourths.
- Avocado Oil - You can also use olive oil or melt coconut oil!
- Black Pepper
- Garlic Powder
- Salt
- Dried Thyme - You can also use fresh thyme! Just use a little more than what the recipe calls for.
Brussels Sprouts
- Brussels Sprouts - Cut in half if they're small, and in fourths if they're large!
- Avocado Oil - You can also use olive oil or melt coconut oil!
- Black Pepper
- Garlic Powder
- Salt
- Dried Thyme - You can also use fresh thyme! Just use a little more than what the recipe calls for.
Cranberries
- Fresh Cranberries - I wouldn't recommend using frozen cranberries because it will add too much water to the pan. The vegetables will not come out as crispy!
🍴Step by Step Instructions
Preparing the vegetables
- Start by cutting your baby potatoes into fourths and adding them into a large bowl. Mix with avocado oil, black pepper, garlic powder, salt, and dried thyme. Stir until they're evenly coated.
- Next, cut your Brussels sprouts in half. (Or fourths if they're large.) Add them into a large bowl and mix with avocado oil, black pepper, garlic powder, salt, and dried thyme. Stir until they're evenly coated.
Baking
- Line a baking sheet with parchment paper, and pour the brussels sprouts and baby potatoes on top. Next pour the fresh cranberries over the vegetables.
- Bake at 375 degrees for about 45 minutes. If you like the potatoes to be crispier, remove the Brussels sprouts when they're golden brown, and let the potatoes cook for an extra 10-15 minutes.
- When the vegetables are golden brown, remove from the oven and pour them into a large bowl for serving.
Helpful Tips
- While the oven is preheating, leave your sheet pan in it to warm up. This helps to make your vegetables even crispier!
- If you want this dish to cook faster, split the brussels sprouts and baby potatoes into two separate sheet pans to allow for more space. They will crisp up much faster this way!
- The Brussels sprouts will cook a bit faster than the baby potatoes. I like to remove the Brussels sprouts when they turn golden brown, and spread out the potatoes so they can crisp up at the end! You can also remove the Brussels sprouts and broil the potatoes on high for a couple minutes. (Keep an eye because they burn quick!)
- When you're preparing the Brussels sprouts, you'll likely have a couple jumbo size sprouts in the bag. Make sure to cut those into fourths so they remain around the same size. Also make sure to remove the little stem on the end!
- If you don't have avocado oil, you can also use olive oil or melt some coconut oil!
- Make sure to use parchment paper if you don't have a non-stick pan. It makes clean up much easier! The cranberries easily stick to the pan.
How to store and reheat leftovers
Leftovers can be stored in an air tight glass container in the refrigerator for about 5 days. (Ello Glass Containers are my favorite!) To reheat, broil on a baking sheet for a couple minutes or air fry for a couple of minutes to keep the crispy texture! You can also use a microwave or heat in a frying pan for a few minutes. To store in the freezer, just add the leftovers into an air tight glass container. Let the leftover defrost in the refrigerator or on the counter before trying to reheat.
What should I serve with my Oven Roasted Vegetables?
You can serve these as a side for almost any fall or winter meal! It would go well with a roasted chicken, pot roast, or steak. You could even serve it as a side on Thanksgiving!
More vegetarian recipes!
- Crispy Sweet Potato Tots
- Crispy Buffalo Cauliflower Bites
- Easy Roasted Pesto Potatoes
- Creamy Vegetable Risotto
- Buffalo Cauliflower Meatballs
Recipe
Easy Roasted Fall Vegetables
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
Baby Potatoes
- 5 Cups Baby Potatoes, cut in fourths
- 1 Tablespoon Avocado Oil
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Dried Thyme
Brussels Sprouts
- 4 Cups Brussels Sprouts, cut in half
- 2 Teaspoons Avocado Oil
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Dried Thyme
Cranberries
- 2 Cups Fresh Cranberries
Instructions
Preparing the vegetables
- Start by cutting your baby potatoes into fourths and adding them into a large bowl. Mix with avocado oil, black pepper, garlic powder, salt, and dried thyme. Stir until they're evenly coated.
- Next, cut your Brussels sprouts in half. (Or fourths if they're large.) Add them into a large bowl and mix with avocado oil, black pepper, garlic powder, salt, and dried thyme. Stir until they're evenly coated.
Baking
- Line a baking sheet with parchment paper, and pour the brussels sprouts and baby potatoes on top. Next pour the fresh cranberries over the vegetables.
- Bake at 375 degrees for about 45 minutes. If you like the potatoes to be crispier, remove the Brussels sprouts when they're golden brown, and let the potatoes cook for an extra 10-15 minutes.
- When the vegetables are golden brown, remove from the oven and pour them into a large bowl for serving.
Notes
- While the oven is preheating, leave your sheet pan in it to warm up. This helps to make your vegetables even crispier!
- The Brussels sprouts will cook a bit faster than the baby potatoes. I like to remove the Brussels sprouts when they turn golden brown, and spread out the potatoes so they can crisp up at the end! You can also remove the Brussels sprouts and broil the potatoes on high for a couple minutes. (Keep an eye because they burn quick!)
- When you're preparing the Brussels sprouts, you'll likely have a couple jumbo size sprouts in the bag. Make sure to cut those into fourths so they remain around the same size. Also make sure to remove the little stem on the end!
- If you don't have avocado oil, you can also use olive oil or melt some coconut oil!
- Make sure to use parchment paper if you don't have a non-stick pan. It makes clean up much easier! The cranberries easily stick to the pan.
Nutrition
After you make these Easy Roasted Fall Vegetables, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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Can’t wait to make this on thanksgiving!