Fall Veggies Bake: Pumpkin Sweet Potato Brussel Sprout


There is nothing better than a healthy, hearty bake with some delicious, crisp roasted veggies in the Fall. Sweet potatoes, pumpkin and Brussels sprouts are pretty simple, but once roasted, the flavors all melt together and make a mouthwatering side dish. I love serving them with proteins like grilled chicken, salmon or even on their own with some quinoa on the side.

What You'll Need

1 red onion, chopped into pieces
2 sweet potatoes, roughly chopped
1 large orange beetroot, roughly chopped
1 sugar pumpkin, chopped
1/4 cup Italian parsley, roughly chopped
2 tablespoons fresh rosemary, roughly chopped
2 tablespoons fresh thyme, roughly chopped
2 tablespoons coconut oil, melted
1 tbs apple cider vinegar (optional)

What You'll Need To Know

1. Preheat oven to 450F.

2. Place all vegetables in a big bowl and toss with coconut oil, herbs, salt and pepper, making sure to coat all the veggies.

3. Cover a baking sheet with parchment paper or aluminum foil and spread veggies out in a single layer.

4. Roast the vegetables in the oven for 30 minutes then stir them around. Add in the parsley and roast for a further 10 minutes or until golden brown and tender.

5. Take out of oven and pour vinegar over veggies. Serve and enjoy!

Recipe makes 6 servings.