Description
When fall rolls in and the air turns crisp, the kitchen becomes the heart of the home again—and there’s nothing that captures that cozy, golden-hour glow quite like a pan of roasted fall veggies. This Savory Fall Harvest Roasted Veggies recipe brings together the best of the season; brussels sprouts, sweet potatoes, and yellow onion tossed in a luscious blend of olive oil, maple syrup, salt, and pepper, and finished with a nutty sprinkle of pumpkin seeds for crunch.
Ingredients
2 cups brussels sprouts, trimmed and halved
2 cups sweet potatoes, peeled and cubed
1 large yellow onion, sliced into wedges
2 tablespoons olive oil
1 tablespoon pure maple syrup
1/4 cup pumpkin seeds (pepitas)
Salt and pepper, to taste
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the brussels sprouts, sweet potatoes, and onion. Drizzle with olive oil and maple syrup. Season generously with salt and pepper.
Toss well until every piece is evenly coated. Spread the vegetables in a single layer on the prepared baking sheet—no crowding! This helps them roast instead of steam.
Roast for 25–30 minutes, stirring halfway through, until the veggies are tender and golden-brown on the edges.
Sprinkle with pumpkin seeds during the last 5 minutes of roasting, so they get lightly toasted and fragrant.
Remove from the oven, toss lightly, and serve warm.
Enjoy!