Autumn in a Plate Oven Roasted Vegetables Recipe

Name: Autumn in a Plate Oven Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Tomato, Quartered; 1 whole Onion, Peeled And Quartered; 2 whole Potatoes, Peeled; 1 whole Red Beet, Peeled; 1 Pumpkin Slice, Peeled (about 3 Cm Thick And 10 Cm Long); 4 whole Button Mushrooms; Chopped Dill, To Taste; 4 Tablespoons Sunflower Oil, Divided; 1/2 teaspoons Ground Pepper; Sea Salt, to taste; 1/2 Tablespoons Ground Coriander; 1 Tablespoon Dry Thyme

Servings: persons

1 whole Tomato, Quartered
1 whole Onion, Peeled And Quartered
2 whole Potatoes, Peeled
1 whole Red Beet, Peeled
1 Pumpkin Slice, Peeled (about 3 Cm Thick And 10 Cm Long)
4 whole Button Mushrooms
Chopped Dill, To Taste
4 Tablespoons Sunflower Oil, Divided
1/2 teaspoons Ground Pepper
Sea Salt, to taste
1/2 Tablespoons Ground Coriander
1 Tablespoon Dry Thyme

1
Rinse all vegetables and peel/cut/chop them as specified in the ingredients list.
2
French fry cut potatoes, beet, and pumpkin.
3
Carefully remove the mushroom stems and set aside.
4
We are going to stuff the caps, so be sure to keep them intact.
5
Chop up the stems.
6
Mix the stems with the chopped dill and 1 teaspoon sunflower oil.
7
Place the mixture in the mushroom caps.
8
Preheat oven to 400 degrees F. Cover a roasting pan with some parchment paper; we dont want to use a lot of oil and also dont want the veggies to stick to the pan.
9
Place all veggies in the pan.
10
Sprinkle them with ground pepper, sea salt, ground coriander, thyme and remaining oil.
11
Roast at 400 degrees F. Reduce heat if vegetables are browning too quickly before they are done.
12
Cook them until theyre fork tender, about 40 minutes.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Tomato, Quartered, 1 whole Onion, Peeled And Quartered, 2 whole Potatoes, Peeled, 1 whole Red Beet, Peeled, and more.

Yes, Autumn in a Plate Oven Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn in a Plate Oven Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions