• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fresh Water Peaches
  • Home
  • Recipe Index
  • Lifestyle
    • Shop
  • About Me
  • Contact
    • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Subscribe
  • Work With Me!
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Subscribe
    • Work With Me!
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Fall

    Easy Roasted Fall Vegetables

    Published: Nov 19, 2020 · Modified: Jun 3, 2021 by Mariah Knight

    • Share on Twitter
    • Share on Facebook
    • Share on Pinterest
    • Share via Email
    Jump to Recipe Print Recipe

    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!

    Roasted vegetables side dish on a sheet pan.
    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Helpful Tips
    • How to store and reheat leftovers
    • What should I serve with my Oven Roasted Vegetables?
    • Recipe
    • Shop this recipe -
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴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!
    Roasted fall vegetables in a black serving dish.

    🍴Step by Step Instructions

    Preparing the vegetables

    1. 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.
    2. 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

    1. 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.
    2. 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.
    3. When the vegetables are golden brown, remove from the oven and pour them into a large bowl for serving.
    • Fall vegetables on the sheet pan before being roasted.
    • Roasted fall vegetables fresh out of the oven!

    Helpful Tips

    1. While the oven is preheating, leave your sheet pan in it to warm up. This helps to make your vegetables even crispier!
    2. 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!
    3. 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!)
    4. 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!
    5. If you don't have avocado oil, you can also use olive oil or melt some coconut oil!
    6. 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 in a black serving dish.

    Easy Roasted Fall Vegetables

    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 some 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!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Side Dish
    Cuisine American
    Servings 5
    Calories 208 kcal

    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

    Helpful Tips:
    1. While the oven is preheating, leave your sheet pan in it to warm up. This helps to make your vegetables even crispier!
    2. 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!)
    3. 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!
    4. If you don't have avocado oil, you can also use olive oil or melt some coconut oil!
    5. 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

    Serving: 1gCalories: 208kcalCarbohydrates: 38gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 493mgPotassium: 939mgFiber: 8gSugar: 4gVitamin A: 555IUVitamin C: 95mgCalcium: 51mgIron: 2mg
    Keywords autumn vegetables, roasted baby potatoes, roasted brussels sprouts, roasted fall vegetables, thanksgiving side dish
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    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

    Shop this recipe -

    Image of Parchment Paper

    Parchment Paper

    Buy Now →
    Image of Dried Thyme

    Dried Thyme

    Buy Now →

    More Fall

    • Gingerbread cookies decorated with frosting like gingerbread men and women.
      Gluten Free & Dairy Free Gingerbread Men Cookies
    • Apple and herb meatballs on a black plate with fresh thyme on top.
      Easy Apple and Herb Meatball Recipe (Paleo & Gluten-Free)
    • Sweet Potato Bites with pecans on top.
      Sweet Potato Bites with Cranberry Sauce and Brie
    • Close up picture of caramel apples slices with a variety of toppings.
      Easy Sheet Pan Caramel Apples (Dairy Free!)

    Reader Interactions

    Comments

    1. Mel

      November 21, 2020 at 11:12 am

      5 stars
      Can’t wait to make this on thanksgiving!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl with blonde hair holding coffee cup.

    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

    Spring Recipes!

    • Creamy homemade hummus with a cracker scooping out a bite.
      Easy Homemade Hummus Recipe Without Tahini
    • Healthy Strawberry shortcake cup with vanilla cake, fresh coconut whipped cream, and strawberries.
      Healthy Strawberry Shortcake Cups Recipe (Dairy-Free)
    • Close up picture of crispy buffalo chicken salad in white ceramic bowl on wood board.
      Crispy Buffalo Chicken Salad (Gluten-Free & Dairy-Free)
    • Dairy Free Vanilla Ice Cream Recipe

    Trending Recipes!

    • Chicken taquitos stacked up on a plate.
      Easy Gluten Free Chicken Taquitos Recipe
    • Chocolate orange truffles with a bite taken out of the one placed on top.
      Healthy Dark Chocolate Orange Truffles Recipe
    • Dairy free vanilla creamer in small glass mason jar.
      Healthy Vanilla Coffee Creamer (Dairy-Free)
    • Cherry garcia nice cream in a glass bowl.
      Cherry Garcia Nice Cream (Vegan)

    Healthy Smoothie Recipes!

    • Thick chocolate protein shake being poured into glass cup.
      Creamy Chocolate Avocado Protein Shake Recipe
    • Shamrock protein shake in glass cup.
      Dairy Free Shamrock Protein Shake Recipe with Banana
    • pumpkin pie protein shake in a glass cup on top of a white plate.
      Healthy Pumpkin Pie Protein Shake Recipe (Dairy Free)
    • Banana coffee smoothie in glass cup.
      Healthy Coffee Banana Protein Smoothie Recipe

    Want healthy recipes sent right to your inbox? Join the newsletter to get my FREE eBook with 6 Gluten-Free + Dairy-Free Recipes!

    Order supplements through my Fullscript store.

    Footer

    ↑ back to top

    Contact me!

    Send me a message!

    Stay up to date!

    Join my newsletter to get healthy recipes sent right to your inbox!

    • Facebook
    • www.instagram.com/freshwaterpeaches
    • TikTok
    • Pinterest

    Work with me!

    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Fresh Water Peaches all rights reserved.

    PRIVACY POLICY