Roasted Fall Vegetables

After a summer of raw vegetable salads, you need a little heat in your life. Roasting vegetables gives them new life, and when combined with crunchy pecans and tart cranberries, the results are life changing.

Fall vegetables are especially delicious. When roasted in the oven, they get crunchy, sweet, and their contrasting flavors perfectly complement each other. Topping these nutrient-powerhouses off with a couple tablespoons of thyme really takes the recipe up a notch.

Thyme has long been a staple in traditional medicine practices. The powerful herb has been shown to be supportive of immune and respiratory systems. It’s especially great to include as the seasons transition from summer to fall, and those common colds and sore throats pop up unexpectedly.

There’s no denying that this recipe is tasty and filled to the brim with nutrient power. Eat up!

Roasted Fall Vegetables

 Course Appetizer, Dinner, Lunch, Side Dish
 Cuisine Paleo, Pegan (Paleo / Vegan), Vegetarian
 Prep Time 45 minutes
 Total Time 45 minutes
 Servings 4


  • 1 pound Brussels sprouts halved
  • 2 cups Butternut squash cubed
  • 1/4 cup olive oil
  • 2 teaspoons Thyme
  • 1/2 cup toasted pecans
  • 1/2 cup Dried cranberries
  • Sea salt and fresh ground pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Toss the vegetables with the oil and thyme and lay on a baking sheet.
  3. Roast for 40-50 minutes, until caramelized and tender.
  4. When done, toss with the pecans and cranberries before serving.