These roasted fall vegetables will call everyone to the table. The heavenly aroma. The beautiful colors. The sweet / savory taste. These rustic autumn veggies have lightly-crisp surfaces and yummy tender middles. Grab a fork!
Roasting hearty fall vegetables is a time-honored tradition of the autumn season. It’s a festive way of greeting cooler weather while appreciating the bounty and blessings the earth has provided.
These tasty veggies are a great choice as a healthy mid-week side. They’re satisfying, cozy, and deeply delicious. Because this crowd pleaser is easy to prep, they top the Thanksgiving menu year after year.
Serve roasted fall vegetables alongside turkey on buffet table with sour cream mashed potatoes, homemade gravy, cranberry sauce, green salad, and macaroni and cheese.
INGREDIENTS
Find the freshest veggies for this recipe at a fall farmer’s market. It’s wonderful to meet the actual growers of your food and discover helpful information about the seasonal vegetables you’re buying.
- Brussels sprouts
- Carrots (large or baby carrots)
- Sweet potatoes
- Butternut squash
- Acorn squash
- Olive oil
- Shallots
- Garlic cloves
- Fresh sage
- Fresh rosemary
- Sea salt
- Black pepper, freshly-ground
- OPTIONAL: melted butter and flaky salt
RECIPE SUBSTITUTIONS
Missing an ingredient for this roasted fall vegetables recipe? Don’t put on your shoes and head to the market. Instead, head to your garden, fridge or pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand!
- BRUSSELS SPROUTS: Instead of fresh brussels sprouts use frozen. Or substitute with fresh broccoli florets, asparagus tips, or leeks.
- CARROTS: Substitute with parsnips, beets, zucchini or baby potatoes.
- SWEET POTATOES: Sub with cubed or sliced pumpkin, Japanese sweet potatoes, garnet potatoes, Yukon gold potatoes, or parsnips.
- ACORN SQUASH: Substitute with buttercup squash, delicata squash or sliced pumpkin. You can also use veggies you have on hand like leeks, broccolini, cauliflower florets, or red potatoes.
- OLIVE OIL: This ingredient helps the veggies crisp up in the oven. Great swaps include: vegetable oil, canola oil, sunflower oil or safflower oil. These choices have the same body and texture as olive oil, with a neutral taste that won’t overpower the flavors of roasted fall vegetables.
- SHALLOTS: The best sub is yellow onion. If you use red onions, know that it has a sharper flavor, and sweet onions will offer sweetness.
- GARLIC CLOVES: This ingredient adds delicious rustic flavor. Replace each clove of garlic with 1/8 teaspoon garlic powder or 1/4 teaspoon granulated garlic.
- FRESH SAGE: Use dried sage instead. Or try a combination of woodsy floral herbs: thyme, oregano, savory, tarragon. In a pinch, you can sprinkle the veggies with poultry seasoning. It contains plenty of sage in addition to spices like ground thyme, marjoram and rosemary.
- FRESH ROSEMARY: Use dried rosemary, herbes de provence, or fresh thyme.
BEST SHEET PAN FOR THIS RECIPE
Hands down, the best pans for fall recipes and baking are those manufactured by USA Pan. Occasionally, when making several recipes at once, I’ll need to pull from my stack of generics.
And wow. When mix / matching bakeware, I can definitely tell the difference in texture between recipes made with my favorite pans and those that were not. Below is an Amazon affiliate link for “the good stuff”: USA Pan.
RECIPE STEPS
RECIPE PREP: Adjust 2 oven racks so that neither is near the broiler. Preheat oven to 425°F. Pull out 2 (large) rimmed baking trays.
- STEP 1: In a large bowl, add squash, carrots, sweet potatoes, and brussels sprouts. Drizzle olive oil over the top. Mix well to combine.
- STEP 2: Divide veggies between 2 large baking trays. Spread everything out so the veggies are not overcrowded.
- STEP 3: Roast veggies in the oven for 20 minutes. Toss and stir them with a long spoon or spatula. If needed, drizzle with more olive oil. Sprinkle veggies with shallot, pressed garlic, sage, rosemary, salt and freshly-ground pepper.
- STEP 4: Roast an additional 20 minutes, or until veggies are fork tender. Adjust salt and pepper, if needed. OPTIONAL: Drizzle with melted butter and garnish with flaky sea salt. Serve warm.
KITCHEN TIP: You can add a whole variety of colorful veggies to this recipe. However, if roasting light and dense veggies at the same time, separate them out on different baking trays. They’ll require different cooking times.
RECIPE FAQ
These are the most commonly-asked questions when prepping roasted fall vegetables, and the most helpful answers for recipe success.
During the fall season the list includes: squash of any type, carrots, brussel sprouts, and sweet potatoes. Year round the list includes: broccoli florets, cauliflower florets, asparagus tips, green beans, beets, tiny potatoes, fingerling potatoes, or red potatoes.
A hot oven temperature of 400°F to 425°F is the best for roasting veggies. We need high heat to achieve caramelization of natural sugars.
The timing depends on the type of veggies being roasted and how large the pieces are. For thick dense veggies, roast 35 to 40 minutes. Thinner, less-dense veggies require a shorter roasting time: 15 to 25 minutes.
A glass baking dish does not conduct heat as well as a metal baking tray. Additionally, the high sides of a baking dish will trap steam. This is not an ideal situation. The vegetables will get tender but not beautifully crisp. For roasting veggies use a large metal tray with low sides.
Roasting greatly enhances the flavor of vegetables. Dry-heat cooking not only tenderizes them, it draws out sweetness and caramelizes the natural sugars. This high-heat process results in a rustic, complex flavor profile: nutty, sweet, and toasty.
Roast veggies with chopped bacon. Or garnish roasted veggies with crispy bacon bits and chili flakes. Sprinkle hot roasted veggies with cheddar cheese or parmesan cheese and let it melt in the oven. Or toss the warm veggies with feta cheese just before serving.
Try flaky salt, dried cranberries, pecans, or salted sunflower seeds. Add beauty and flavor with fresh (chopped) herbs like Italian parsley, dill, or thyme. Drizzle roasted veggies with melted butter or sesame oil.
Melted butter is the easiest. It’ll give the veggies a rich savory flavor. But another option is an herby mustard sauce: Whisk together 3 teaspoons coarse-grained mustard, 3 teaspoons olive oil, 2 tablespoons melted butter, and fresh or dried herbs like parsley, oregano, dill, and tarragon. Finish with salt and pepper to taste.
After roasting veggies, let them cool completely. Transfer veggies to a zip-top freezer bag in a single layer. Freeze up to 2 months. When ready to use, thaw in the fridge 12 hours or overnight. Spread them out on a tray. Drizzle with olive oil. Reheat in oven at 375°F. Do not microwave roasted veggies or the generated steam will make them soggy.
MORE FALL RECIPES TO TRY ASAP
If you enjoyed these delicious roasted fall vegetables, then you’ll also want to try these seasonal favorites.
- SWEET POTATO FLUFF
- PUMPKIN HUMMUS
- CREAMY BUTTERNUT SQUASH SOUP
- GREEN BEANS ALMONDINE
- CHICKEN SWEET POTATO BAKE
- APPLE CINNAMON WAFFLES
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Every year we host large, multi-family Thanksgiving gatherings. Among veggie sides, these roasted fall vegetables are always a big hit. It’s an easy crowd-pleasing recipe that I can always count on.
If you too like this healthy side dish, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend!
ROASTED FALL VEGETABLES
- Total Time: 50 Minutes
- Yield: 6 Servings 1x
Description
Roasted fall vegetables are very special! Their mouthwatering aroma, rustic taste, and beautiful colors are welcoming signs of the autumn season. This easy recipe is cozy, satisfying and deeply delicious.
Ingredients
- 1 pound brussels sprouts (about 15), halved
- 4 large carrots, peeled and cut into 1-inch slices
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1 acorn squash, cut into 1/4-inch slices
- 3 tablespoons olive oil (plus more for drizzling)
- 2 shallots, minced
- 4 garlic cloves, minced or pressed
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- Sea salt, to taste
- Freshly-ground black pepper, to taste
- OPTIONAL: melted butter and flaky sea salt for garnishing
Instructions
RECIPE PREP: Adjust 2 oven racks so that neither is near the broiler. Preheat oven to 425°F. Pull out 2 (large) rimmed baking trays.
- In a large bowl, add squash, carrots, sweet potatoes, and brussels sprouts. Drizzle olive oil over the top. Mix well to combine.
- Divide veggies between 2 large baking trays. Spread everything out so the veggies are not overcrowded.
- Roast veggies in the oven for 20 minutes. Toss and stir them with a long spoon or spatula. If needed, drizzle with more olive oil. Sprinkle veggies with shallot, pressed garlic, sage, rosemary, salt and freshly-ground pepper.
- Roast an additional 20 minutes, or until veggies are fork tender. Adjust salt and pepper, if needed. OPTIONAL: Drizzle with melted butter and garnish with flaky sea salt. Serve warm.
Notes
WAYS TO MAKE ROASTED VEGGIES TASTE EVEN BETTER: Roast veggies with chopped bacon. Or garnish roasted veggies with crispy bacon bits and chili flakes. Sprinkle hot roasted veggies with cheddar cheese or parmesan cheese and let it melt in the oven. Or toss the warm veggies with feta cheese just before serving.
BEST SAUCE TO DRIZZLE ON ROASTED VEGGIES: Melted butter is the easiest. It’ll give the veggies a rich savory flavor. But another option is an herby mustard sauce: Whisk together 3 teaspoons coarse-grained mustard, 3 teaspoons olive oil, 2 tablespoons melted butter, and fresh or dried herbs like parsley, oregano, dill, and tarragon. Finish with salt and pepper to taste.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: Roasted Fall Vegetables, Roasted Fall Veggies, Roasted Vegetables for Thanksgiving
ROASTED FALL VEGETABLES > JOIN THE CONVERSATION
Do you look forward to the fall season when you can turn on the oven and make warm recipes like roasted fall veggies? Do you drizzle yours with butter before serving? Share your thoughts below!
Such a wonderful start to fall! All these roasted vegetables were tasty and amazing. Perfect combination of flavors. For additional color, I added chopped parsley as a garnish.
★★★★★
This is perfect, so healthy and simple! Thanks for the recipe, I can’t wait to make it for a family lunch!
★★★★★
Roasting vegetables makes them so delicious. I made these today. We all loved them. They’re packed with wholesome flavor!
★★★★★
I make this all the time. so good. although my mainstay veggies are potato, pumpkin and kumara (Maori sweet potato).
★★★★★
Loving these fall vegetables and the flavor that is coming with them. I love how simple this side dish is to make and can be added as a side when I meal prep.