Fall Roasted Vegetable Side Dish

by Wendy O'Neal on September 23rd, 2022 | No Comments »

This Fall Roasted Vegetable Side Dish uses the same technique for ratatouille, but with a beautiful mix of fall root vegetables instead of summer squash. This makes the best Thanksgiving side dish and since it's vegetarian (vegan, in fact)...everyone at the table can enjoy it!

I love the simplicity of roasted vegetables. The combinations are endless, but the technique is usually the same. Most of us have had ratatouille before which is made with lots of summer squash and it's so amazing and versatile. Well, this is my take on a fall version using some beautiful fall root vegetables.

Fall Roasted Vegetable Side Dish

This will make the most amazing Thanksgiving (or Christmas) side dish and it really takes no effort at all. Throw it together, let it bake and wow all your guests with the fall flavors.

Fall Roasted Vegetable Side Dish Ingredients

4 potatoes
2 parsnips
4 leeks
1 large onion
4-5 cloves garlic
2-3 sprigs rosemary, leaves removed
2-4 sprigs thyme, leaves removed
olive oil
salt and pepper

Fall Roasted Vegetable Side Dish Directions

Preheat oven to 425F and lightly spray a large rimmed baking sheet with non stick cooking spray.

Peel potatoes and parsnips and chop into one inch pieces and place on baking sheet. Chop onion into one inch pieces; add to baking sheet. Add whole, peeled garlic cloves to pan along with rosemary and thyme leaves. Drizzle liberally with olive oil (maybe about 1/4 cup) and season with salt and pepper. Mix everything well by tossing with your hands. Spread into a single layer and bake for 20 minutes.

Meanwhile, chop tips and most of greens from leeks. Slice leeks in half lengthwise and then into 1/2 inch pieces. Place in a bowl of water and swirl around to remove dirt and grit from leeks. Drain well and set aside.

When vegetables have roasted for 20 minutes, remove from oven carefully and use a heat-safe spatula to mix and turn over the vegetables. Add in leeks and mix well to coat with oil and combine with other vegetables. Bake for an additional 20 minutes or until potatoes and parsnips are tender.

Remove from oven, transfer to a serving dish, and add a couple sprigs of fresh herbs for a beautiful Thanksgiving (or other holiday) presentation.

Do you have vegetarian family members coming to your holiday events?

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Wendy O'Neal

Wendy is married to her high school sweetheart, is a mom to 2 children, and lives in Arizona! She shares her family friendly recipes at Around My Family Table. Live threw her a curve ball after a life threatening dairy allergy and wheat allergy emerged in 2012, so now many of her recipes are gluten and dairy free. When she's not cooking find her on Pinterestor Instagram!