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Herbed Roasted Autumn Vegetables

Updated: May 5, 2018

I personally serve this kind of dish all year round but there is really nothing like the smell of herbed roasted vegetables combined with the crisp air of autumn!


3 large sweet potatoes, peeled and large cubed

5 small red potatoes, quartered

3 small turnips, peeled and large cubed

4 large carrots, peeled and cut into large pieces

2-3 cups butternut squash, peeled and large cubed

2 - 8 ounce containers mushrooms, cleaned and dried

3 cups brussel sprouts

1 head of garlic, peeled

1/2-1 cup olive oil

2 teaspoons dried dill

2 teaspoons dried rosemary

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon dried sage

1 teaspoon garlic powder

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

Salt to taste


Place the sweet potatoes, red potatoes, turnips, carrots and squash into a roasting pan. Toss with oil, herbs and salt. Roast at 425 degrees for 15 minutes. Add the mushrooms, brussel sprouts and garlic and more oil if needed Roast until all vegetables are tender.

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