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A close-up of a vibrant fall vegetable platter featuring roasted pumpkin, brussels sprouts, sweet potatoes, carrots, red bell pepper, purple cabbage, and cherry tomatoes.

Gorgeous fall vegetable platter

A vibrant and healthy fall vegetable platter featuring roasted and fresh seasonal vegetables, perfect for sharing and celebrating the harvest season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small pumpkin roasted and sliced
  • 1 cup brussels sprouts halved and roasted
  • 2 medium sweet potatoes roasted and cubed
  • 1 cup carrots cut into sticks and roasted
  • 1 cup red bell pepper sliced
  • 1 cup purple cabbage shredded
  • 1 cup cherry tomatoes halved
  • 0.25 cup olive oil
  • 1 tablespoon balsamic vinegar
  • to taste salt and pepper
  • fresh herbs for garnish such as thyme or rosemary

Method
 

  1. Preheat oven to 400°F (200°C). Toss pumpkin, Brussels sprouts, sweet potatoes, and carrots with olive oil, salt, and pepper. Roast for 25-30 minutes.
  2. Prepare fresh vegetables: slice red bell pepper, shred purple cabbage, halve cherry tomatoes.
  3. Whisk olive oil and balsamic vinegar; drizzle over fresh vegetables and toss.
  4. Arrange roasted and fresh vegetables on a platter. Garnish with herbs and serve.

Notes

This colorful platter is perfect for fall gatherings and offers a variety of textures and flavors.