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Cinnamon-Roasted Fall Veggies + Apple Recipe

I wanted to share a recipe that has become a staple in our house during the fall: Cinnamon-roasted fall veggies! I make this a lot, and will be adding it to the Thanksgiving menu this year too. It smells AMAZING when it’s cooking, and I love the mix of flavors in it. It’s adapted from this recipe, but I tweaked it a bit (as I always do). I changed some of the proportions, removed the nuts (just because I always forget them, and it’s totally fine without them! But if you like nuts, add some slivered almonds), and lowered the amount of oil a bit. I hope you love it as much as we do!

*This post contains an affiliate link. There is also a printable version of the recipe at the bottom of the post!

Healthy and easy sheet pan veggie side dish recipe! Fall veggies and apples roasted to perfection.

Cinnamon Roasted Fall Veggies (With Apple!)

Ingredients:

  • 2 pounds brussels sprouts (cut the ends off, remove the outer leaves, and cut into halves or quarters)
  • 1 large sweet potato, peeled and cut into ½ inch cubes (about 2 cups)
  • 2 cups peeled and diced butternut squash, cut into ½ inch cubes (I buy pre-cut butternut and just cut it smaller if needed)
  • 2 medium apples,washed and cut into ½ inch cubes
  • 1 (scant) teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted (You can use olive oil, but the coconut oil gives this a nice flavor.)
  • 1 small box raisins (or craisins, which is actually what’s in the photo because I was out of raisins when I took the pics!)

Instructions:

(This is my HUGE baking sheet, that I absolutely adore. I use this thing all the time. Amazon has it for a better price than I got it for at Bed Bath & Beyond!)


  1. Preheat oven to 400 and spray a large cookie sheet (or two!) with olive oil.
  2. Chop the veggies and apples into cubes, and put them on the cookie sheet(s)
  3. Melt the coconut oil and drizzle it over the veggies, tossing them with your hands to coat them.
  4. Sprinkle the salt and cinnamon evenly over everything.
  5. Cook about 30 minutes, stirring every 10, until everything is soft and tender.
  6. Stir the raisins in when there are about 5 minutes of cooking time left.

Let me know if you make it! And if you need other recipe ideas, check out the Recipe Page!

Print
Cinnamon Roasted Fall Veggies (With Apple!)

A great recipe for Thanksgiving, or all autumn long! This roasted vegetable medley smells and tastes delicious, and is easy to make, too!

Servings: 6
Author: Raising Nutrition
Ingredients
  • 2 pounds brussels sprouts cut the ends off, remove the outer leaves, and cut into halves or quarters
  • 1 large sweet potato peeled and cut into ½ inch cubes (about 2 cups)
  • 2 cups peeled and diced butternut squash cut into ½ inch cubes
  • 2 medium apples washed and cut into ½ inch cubes
  • 1 teaspoon salt (scant... just under a whole tsp)
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil melted (You can use olive oil, but the coconut oil gives this a nice flavor.)
  • 1 small box raisins
Instructions
  1. Preheat oven to 400 and spray a large cookie sheet (or two!) with olive oil.
  2. Chop the veggies and apples into cubes, and put them on the cookie sheet(s)
  3. Melt the coconut oil and drizzle it over the veggies, tossing them with your hands to coat them.
  4. Sprinkle the salt and cinnamon evenly over everything.

  5. Cook about 30 minutes, stirring every 10, until everything is soft and tender.
  6. Stir the raisins in when there are about 5 minutes of cooking time left.
Healthy and easy sheet pan veggie side dish recipe! Fall veggies and apples roasted to perfection.
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