Roasted Fall Vegetables

One thing that’s usually lacking at the Thanksgiving table is vegetables!  That’s why I put together a concoction of fall vegetables that aren’t slathered in gluten and/or dairy.  This is meant to be a healthier alternative to green bean and/or sweet potato casserole.  Instead, I’ve roasted brussel sprouts, acorn squash and sweet potatoes together with garlic and savory seasonings.  I went this route because I never really cared for sweet potato casserole with sweet seasonings and marshmallows.

For the acorn squash, I found it easier to cut along the grooves, which comes out in the shape of an arch.  From there, I cut the sections once or twice, depending on the size.


  • 1 large or 2 – 3 small sweet potatoes
  • 1 acorn or butternut squash
  • 2 lbs brussel sprouts
  • 4 cloves garlic, minced
  • Salt, pepper, sage, rosemary, thyme to taste


  • Rinse and halve brussel sprouts
  • Place in a baking dish and lightly cover with seasonings
  • Bake on 375 for 10 minutes since they need to cook a little longer than the other veggies
  • While brussel sprouts are cooking, rinse/chop the other veggies
  • Chop sweet potato and squash into approximately 1 inch by 1 inch cubes
  • Place the veggies into the baking dish uncovered
  • Lightly coat all veggies with olive oil & seasonings
  • Reduce heat to 350 and bake for 20 minutes
  • Cover the baking dish with foil and bake another 15 minutes
  • Please note baking times may need to be adjusted based on the strength of your oven

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