Fall Veggie Medley

Nothing ties a festive meal together better than a perfectly cooked veggie. Or three in this case! I've combined brussels sprouts, carrots, and acorn squash to create a perfect fall medley. 

Roasted Fall Veggies

The veggies are tossed in sesame oil, sage, and basil before roasting so they come out with a delightful nutty flavor. They reheat well so it's a great dish to make for pot-lucks or dinner parties. This dish is so simple yet the colors give it a gourmet flare!



  • 2 Cups Brussels Sprouts, trimmed and halved
  • 1/2 acorn squash, peeled and cut into ~1/2inch cubes
    • For instructions check out this tutorial. Alternatively, you can use 1 large yam, potato or sweet potato.  
  • 4 Large carrots, peeled and sliced into ~ 1/2 inch rounds
  • 1 TBS dried sage powder 
  • 1/2 TBS dried basil 
  • 3 TBS sesame oil
  • Salt and Pepper to taste 


  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a large bowl, combine all of your veggies. 
  3. Pour the sesame oil over the vegetables and toss until well coated. Add the spices, including salt and pepper, and toss again. 
  4. Line two cookie sheets with parchment paper or foil. Spread out the seasoned vegetables evenly on both pans. 
  5. Cook in for 30 minutes, remove from the oven and use a spatula to flip veggies. Cook for another 10-15 minutes. (total cook time 40-45 minutes). 
  6. Serve hot! If you're preparing them for a later time, allow them to cool before refrigerating then reheat them before serving.  
Fall Veggie Medley

Nutrient Content: 

Yield: 5 servings

Serving size: 1 Cup 

  • Calories: 122cal
  • Protein: 2g
  • Fat: 8g
  • Carbs: 12g
    • Fiber: 3g