Roasted Fall Vegetables

Roasted fall vegetables, but make them fancy! This recipe takes all your fall favorites and kicks them up a notch with olive oil, apple cider vinegar, and a seriously delicious mix of spices. Roasted fall veggies are simple enough to make on a weeknight (and ready in under 1 hour!) but special enough for any holiday table.

• Vegetables- I chose red onion, Brussels sprouts, carrots, parsnips, and buttercup squash, which is a smaller, sweeter version of butternut squash that doesn't even need to be peeled. You can always substitute butternut instead, but be sure to peel it if you do. Honestly, any heavier root veggie cut to similar size is a great option in this.

• Olive Oil- I like olive oil for roasted fall veggies — it has a light flavor and it's one of my favorite ways to get more healthy fats in my diet.

• Apple Cider Vinegar- I also use apple cider vinegar. Don't skip it, as it helps balance everything out!

• Seasonings- The combination of salt, black pepper, garlic powder, dried thyme, sweet paprika, and ground cinnamon gives these a great flavor. You can totally use fresh chopped thyme if you prefer (double the amount for fresh thyme). I used dried to keep things as simple as possible.

Step 1- Recipe Prep.

Buy all your Fresh Fall Vegetables at Sarnia Produce Marketplace!!

Preheat your oven to 400 degrees F and line two baking sheets with parchment paper. If you haven't chopped the veggies yet, do it now and mix together in a large bowl.

Step 2- Season Veggies.

Add all of the veggies to the baking sheets and drizzle with olive oil and vinegar, then add the seasonings. Gently toss to coat and spread in a single layer.

Step 3- Bake

Roast for 20 minutes uncovered, then flip veggies before cooking for 20 minutes more. Serve immediately and enjoy!