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Roasted Fall Vegetables
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Roasted Fall Vegetables

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Roasted fall vegetables is a favorite side dish during this time of the year - easy to make and always delicious! 
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins




  • Baking Pan
  • Oven


  • 1 sweet potato
  • 6-7 large brown mushrooms
  • 6-7 carrots
  • 4-5 tbsp extra virgin olive oil
  • Salt and Pepper to taste
  • 5-7 pecans halves chopped into small pieces
  • Honey for drizzling


  • Preheat oven to 400 degrees F. Have a pan ready and set aside.
  • Peel sweet potato and cut into bite-sized cubes, about ½ an inch in size. Place into pan.
  • Thoroughly wash mushrooms and dry. De-stem each one and cut in half. Place into pan.
  • Wash all the carrots and cut off the ends on each one. Set on top of the bed of mushrooms and sweet potatoes.
  • Pour extra virgin olive oil over the vegetables and sprinkle with salt and pepper.
  • Top off the oiled veggies with chopped pecans.
  • Roast in the oven for 25-30 minutes.
  • Remove from oven and drizzle honey over on top.
  • Serve as a side and enjoy.


Serving: 1serving | Calories: 229kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 106mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 23303IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: easy fall recipe, fall vegetable roast, vegetable roast
Servings: 4
Calories: 229kcal