Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes)

As the holiday season encroaches on our fall schedule, I’ve found myself often making sheets of roasted vegetables for dinner. I love this simple process of cutting up several types of vegetables and allowing a hot oven and time to produce tender, slightly caramelized vegetables. 

This version was especially delicious, and so I had to share it. Really, it’s almost like having Thanksgiving flavors on one sheet. You don’t have to use the cranberries – our kids didn’t like them as they are quite sour – but my husband and I loved the sour punch they gave when eaten with a bite of sweet potato. I really adore the mix of vegetables in this dish, plus, you can make it a main dish, by roasting some chicken thighs or breasts with them as well. 

This recipe is highly adaptable, so don’t feel like you have to follow it exactly. That said, this mix of vegetables was so delicious, I am going to be making it again soon. Here’s a thought – why not add some fresh green beans to it as well? That would be delicious too!

This makes two full sheets of vegetables. For our family of five, it fed us twice. At first, we ate it with beef patties and a salad, and the second time we fried eggs and placed them over the reheated vegetables. Delicious! (It would make a wonderful breakfast or dinner!) 

You can use whatever type of sweet potato you like best for this recipe. I cover some of our favorites in this post. 

Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) 

• ½ green cabbage, cored, and thinly sliced into ½ inch pieces
• 1 delicata squash, washed, cut in half lengthwise, seeded, and then cut into ¼-½ inch slices 
• 2 largish yams/sweet potatoes, Washed,(peeled, if desired), cut into thin slices, and then halved or quartered
• 1-2 pounds of potatoes (I used small yukon gold), washed (peeled if desired), and either cut the same as the yams, or if using small potatoes, cut into thin slices lengthwise 
• 1 onion (white, yellow, or sweet), peeled, cut in half, and then thinly sliced
• 2 handfuls of fresh cranberries (optional)
• Oil or melted fat of choice
• Salt and Pepper

1. Preheat oven to 425F. Prepare vegetables as listed above.
2. Line two sheet pans with parchment paper (optional) 
3. Evenly mix the vegetables on the two pans and then toss generously with oil/fat, and salt and pepper. You want all vegetables to have a light layer of oil on them so that they roast correctly, without drying out. 
4. Put vegetables in preheated oven, and after 20 minutes switch racks the pans are on for even heating (I didn’t bother stirring them, but you can). Cook for another 15-20 minutes, or until vegetables are tender, and lightly browned. Serve and enjoy!
   

The following two tabs change content below.

• Bio
• Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

• Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
• Creamy Curry Red Lentil Soup - December 8, 2021
• One-Pot Gluten-Free Mac and Cheese - December 2, 2021