Roasted Fall Vegetables With Cinnamon Apples

Are you looking for a fall vegetable recipe? Or just a delicious and healthy fall recipe that features seasonal produce? If yes, then this recipe is for you! These Roasted Fall Vegetables With Cinnamon Apples are a great healthy recipe to bring to a Friendsgiving or to have as a side dish at Thanksgiving dinner. It is the perfect mix of sweet and savory. This recipe is nutrient-dense and contains fiber. You can pair these roasted fall vegetables with the protein of your choice to make it a complete meal. I like pairing it with chicken, turkey, or even sausage.

If you like this recipe, then be sure to check out my other nutritious fall recipes:

Roasted Fall Vegetables With Cinnamon Apples

What You’ll Need to Make the Roasted Fall Vegetables:

Apples: Fall often means apple season! I am a huge fan of apple season and making sweet, cooked apples. I do this by sautéeing the apples in coconut oil and cinnamon. The apples soften, become warm and fragrant, and taste sooo good. The apples add some sweetness to this overall savory recipe. I use honey crisp apples in this recipe.

Vegetables: The fall vegetables in this recipe are brussel sprouts and sweet potatoes. I love roasting sweet potatoes in avocado oil with salt and pepper. It is so simple, yet delicious. You can either bake the sweet potatoes and brussel sprouts in the oven or you can cook them in the air fryer. I love cooking brussel sprouts in the air fryer. They come out with the perfect amount of crispiness and cook so quickly. If you have an air fryer, I recommend cooking brussel sprouts in it.

Nuts: You will need either walnuts or pecans for this recipe. The nuts are lightly toasted in a frying pan with coconut oil. This makes them perfectly fragrant and taste so delicious.

Oils: You will need avocado oil and coconut oil for this recipe. The avocado oil is used to cook the brussel sprouts and sweet potatoes. The coconut oil is used to sauté the apples and toast the nuts.

Spices: You will need salt, pepper, and cinnamon spice to make this healthy fall recipe.

Directions:

1. Preheat oven to 400 degrees.
2. Cut the sweet potato into cubes. Half the brussel sprouts and remove the stems. Place the sweet potatoes and brussel sprouts on a baking dish mixed with ~2 tbsp of avocado oil and season with salt and pepper. Cook for ~45 minutes or until the potatoes are soft with crispy edges and the brussel sprouts are crispy. Alternatively, cook in the air fryer for ~20 mins.
3. Cut the honey crisp apple into small slices. In a frying pan, sauté the apple slices in 1 tsp of coconut oil and cinnamon. Cook until the apple slices have softened and become fragrant.
4. Remove the apple slices from the pan and place off to the side. In the same pan, add the 1/4 cup chopped nuts and cook on low heat until the nuts begin to darken and appear “toasty.”
5. Combine the brussel sprouts, sweet potatoes, apples, and nuts into a bowl and mix together. Place a portion of the vegetable hash on a plate and enjoy!

fall roasted vegetables

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

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Roasted Fall Vegetables With Cinnamon Apples

An easy and delicious, fall recipe: Roasted Fall Vegetables With Cinnamon Apples!
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Servings 2 servings

Equipment

  • Oven or Air Fryer
  • Frying Pan
  • Baking Dish

Ingredients
  

  • 1 lb Brussel Sprouts
  • 1 Sweet Potato large
  • 1 Honey Crispy Apple medium
  • 1/4 cup Pecans or Walnuts chopped
  • Cinnamon to taste
  • 1 tsp Coconut Oil
  • 2 tbsp Avocado Oil
  • Sea Salt, Black Pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut the sweet potato into cubes. Half the brussel sprouts and remove the stems. Place the sweet potatoes and brussel sprouts on a baking dish with ~2 tbsp of avocado oil and season with salt and pepper. Cook for ~45 minutes or until the potatoes are soft with crispy edges and the brussel sprouts are crispy. Alternatively, cook in the air fryer for ~20 mins.
  • Cut the honey crisp apple into small slices. In a frying pan, sauté the apple slices in 1 tsp of coconut oil and cinnamon. Cook until the apple slices have softened and become fragrant.
  • Remove the apple slices from the pan and place off to the side. In the same pan, add the1/4 cup chopped nuts and cook on low heat until the nuts begin to darken and appear “toasty.”
  • Combine the brussel sprouts, sweet potatoes, apples, and nuts into a bowl and mix together. Place a portion of the vegetable hash on a plate and enjoy!
Keyword Fall Veggies, roasted autumn vegetables, roasted fall vegetables

10 responses to “Roasted Fall Vegetables With Cinnamon Apples”

  1. Yummm😋
    I absolutely LOVE brussels, sweet potatoes, apples and nuts!!!
    I enjoy the sweet potato skin (fiber and vitamins)…
    Would it be ok to NOT peel them foenthis recipe??!

    • I always peel the potato skin and now you’re making me wonder why! I don’t see why you couldn’t keep it on- you just inspired me to stop peeling potatoes!
      (Less effort + nutritional benefits)

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