Classic Roasted Autumn Vegetable Harvest

Name: Classic Roasted Autumn Vegetable Harvest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 4 large carrots, peeled and sliced into rounds; 1 pound Brussels sprouts, trimmed and halved; 1 red onion, cut into wedges; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 1 tablespoon balsamic glaze for drizzling

A cozy, colorful tray of seasonal roasted vegetables that celebrates the very best flavors of October.

By Enzo81 Kitchen· American· October 21, 2026

Classic Roasted Autumn Vegetable Harvest

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Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

October is my favorite time to spend in the kitchen because the market is full of beautiful produce. This roasted harvest bowl highlights sweet potatoes, carrots, and Brussels sprouts, which all caramelize perfectly in the oven.

My top tip for this recipe is to keep your vegetable chunks roughly the same size. This ensures everything cooks evenly so you do not end up with some mushy pieces and some raw ones.

Ingredients

2 large sweet potatoes, peeled and cubed
4 large carrots, peeled and sliced into rounds
1 pound Brussels sprouts, trimmed and halved
1 red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon balsamic glaze for drizzling

6Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Place the sweet potatoes, carrots, Brussels sprouts, and onion onto a large rimmed baking sheet.
3
Drizzle the vegetables with olive oil and sprinkle with the thyme, garlic powder, salt, and pepper.
4
Toss everything together until the vegetables are well coated and spread them out into a single layer.
5
Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and golden brown.
6
Remove from the oven and drizzle with balsamic glaze before serving warm.

Tips

These vegetables taste wonderful served alongside roast chicken or as a vegetarian main with a side of quinoa. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat them in a hot skillet for a quick lunch.

#vegetarian #healthy #gluten free #autumn #side dish

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