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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!
(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!)
Let me know if you make it! And if you need other recipe ideas, check out the Recipe Page!
A great recipe for Thanksgiving, or all autumn long! This roasted vegetable medley smells and tastes delicious, and is easy to make, too!
Sprinkle the salt and cinnamon evenly over everything.