Fall Foliage Roasted Veggies
Prep time
Cook time
Total time
Roasted Veggies in beautiful fall colors
Recipe type: Side Dish
Serves: 8
  • 2 lbs Brussels sprouts
  • 5 large carrots, peeled and cut into 2-inch sticks (lengthwise into quarters)
  • 3 large beets, peeled and cut into sticks that match carrots size
  • ¼ cup olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ⅛ tsp turmeric powder
  1. Preheat oven to 400 F.
  2. Place veggies on a baking sheet with at least 1 inch rim. Toss with olive oil, salt, pepper, garlic power, and turmeric.
  3. Cover with foil paper. Roast/bake for 30 minutes covered. This will keep the veggies moist.
  4. Remove the foil paper. Roast uncovered for another 20-30 minutes until veggies are done.

We're used to eating food with little salt. If you prefer more, add just a little bit. Keep in mind that it's recommended to keep your salt intake low to prevent high blood pressure.

Recipe by Nour Zibdeh at https://nourzibdeh.com/fall-foliage-roasted-veggies/