• Jenna Lessner, BSc, CHNC

Roasted Fall Vegetables

Updated: Feb 12

My favourite season is upon us!! Yep, I love fall. Annnd all the delicious root vegetables that come with it. This is the perfect side dish to serve for any occasion. I love its simplicity and tastiness, because you really can't go wrong with roasted beets. Amirit??

Roasted Fall Vegetables

Serves 6


  • 3 cups Cauliflower florets

  • 2 Purple Sweet Potatoes (cubed)

  • 4 Candy-striped Beets (cubed)

  • 3 tbsp Avocado oil

  • Salt and pepper to taste

  • Parsley for garnish


  1. Pre-heat oven to 400°F.

  2. Wash and place cauliflower florets into a large bowl.

  3. Dice all sweet potato into about ½" pieces and place them into the bowl with the cauliflower.

  4. Wash and scrub the beets, but don't peel them.

  5. Remove the ends of the beet and dice beets into about 1" pieces and add to the bowl with the cauliflower and sweet potatoes.

  6. Drizzle the veggies with the avocado stir well to coat. Season generously with salt and pepper, and stir again to ensure even distribution.

  7. Place veggies onto a baking tray. There should be a little space between the veggies to allow even cooking.

  8. Place veggies into the oven for approximately 40 minutes or until tender. Stir halfway through cooking.

  9. Remove from oven, garnish with chopped parsley and enjoy!


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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner