Quick & Easy Oven-Roasted Fall Vegetables

Want a good recipe for roasted root vegetables? This healthy, vegan & gluten free version is the best.

Use your favorite fresh or dried herbs to season the root vegetables along with salt and pepper.

Then cut your favorite root veggies into 1/2" slices. We like carrots, baby potatoes, delicata squash & fennel.

Roast in a hot oven for about 15-20 minutes, then flip them with a spatula and roast for 10 minutes more.

The root veggies get tender, sweet and caramelized. That's called the Maillard reaction.

It's an easy fall side dish even on busy weeknights.

Try them with whatever root veggies you have.