Go Back
+ servings
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
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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!