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Roasted Autumn Vegetables

  • Author: Teri Turner
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4
  • Category: Vegetables
  • Method: Oven
  • Cuisine: American


Love this for a party. Use whatever fall vegetables are local and in season.


  •  Delicata Squash – halved and scooped the seeds out
  •  Red Onions – quartered
  •  Baby Carrots – peeled
  •  Olive Oil
  •  Kosher Salt
  •  Sumac


  1. Toss all the vegetables in olive oil and use plenty of kosher salt. Make sure there is a thin layer of olive oil in the pan as well.
  2. Put squash flesh side down and all vegetables in a single layer. Cook at 425 for 20 minutes, then check and flip. Cook until finished and caramelized.
  3. Dissolve sumac with butter on the stove. Brush the vegetables with the sumac butter and crisp up in the oven until caramelized.
  4. Put on a platter and sprinkle with herbs.

Keywords: roasted vegetables