The Best Roasted Fall Vegetables! Mix and match your favorite fall vegetables like Brussels sprouts, sweet potatoes, squash, and parsnips to create an easy, healthy side dish of roasted vegetables that highlights the best of fall.
Roasted autumn vegetables are the perfect side dish for easy evening meals such as Apple Pork Chops or Instant Pot Bratsbut divine enough to be included in yours Thanksgiving dinner menu.
Seasonal fall vegetables like sweet potatoes, parsnips, Brussels sprouts, and squash are perfect for roasting!
These hearty, nutrient-dense vegetables not only hold up to roasting, but their flavor and texture benefit from the process. The natural sweetness of the vegetables is enhanced, and as the vegetables roast and caramelize in the oven, their natural sweetness and rich, earthy flavors are enhanced, turning the humble vegetable into a masterpiece.
Made with hearty fall vegetables and a few simple spices, this easy recipe makes a perfect side dish all season long!
some useful tips before we start cooking
- Choose fall vegetables with similar cooking times. Brussels sprouts, sweet potatoes, parsnips, squash, rutabagas, and/or beets are great options.
- Change the spices as desired. Feel free to reduce the salt, add some crushed pepper flakes for heat, use spice Adobe or seasoned salt instead of kosher salt – the options are endless!
- Lower the plates! Instead of using a large mixing bowl, season the vegetables right on the baking sheet.
- Two pans are sometimes better than one. It is better not to overfill the tray. Instead, you want to leave room for air to circulate around the vegetables, allowing them to roast rather than steam.
- High heat is best. Roasting at 450 degrees F allows hearty fall vegetables to become both tender and caramelized.
How to Make Roasted Fall Vegetables
The following tips are provided to help you achieve perfect results. You’ll find the detailed instructions in the recipe card at the bottom of this post.
- Prepare vegetables. Scrub/wash and dry vegetables of choice. Peel, if desired, and then cut into 2-inch pieces.
- Seasonal vegetables. Place the prepared vegetables on a large rimmed baking sheet, sprinkle with extra virgin olive oil, salt, pepper, onion powder, garlic powder and turmeric (or spices of your choice). Use your hands to toss everything together.
- Distribution. Spread the vegetables in a single layer. If necessary, use two pans with rims.
- Baked. Roast the vegetables for 20 minutes, remove from the oven, flip, return to the oven and continue to roast for 20-25 minutes until the vegetables are soft and caramelised.
Serving suggestions
While roasted fall greens make an insanely delicious (and EASY) side dish, they’re also great served over greens for a fall salad or over quinoa for a hearty vegetarian entree. Below are some of my favorite creative suggestions.
- Make yourself a seasonal salad: Instead of just using roasted butternut squash in my recipe for a autumn saladtop tender greens with these Roasted Fall Vegetables. Top with dried cranberries, pepitas, toasted walnuts, sliced ​​apples, crumbled feta or goat cheese and apple cider or balsamic vinaigrette.
- Make a grain bowl: Top with instant quinoa or instant brown rice (or any grain of your choice) with the roasted veggies. Just like a salad, a grain bowl is delicious served with toppings like dried cranberries, pepitas, toasted walnuts, sliced ​​apples, and/or crumbled feta or goat cheese.
- Make a quick paste: Toss roasted fall vegetables with cooked pasta of your choice, olive oil and Parmesan cheese.
- Make the frittata: Use leftover roasted vegetables in place of potatoes and leeks to make a tasty and hearty dish the frittata.
Storage instructions
- Store: Transfer the cooled roasted vegetables to an airtight container and store in the refrigerator for up to 5 days.
- Reheating: Skip the microwave oven and heat the vegetables in a baking tray
400 degrees F for 10-15 minutes or until heated through to retain their crisp texture.
More recipes for seasonal fall vegetables
If you enjoyed this easy recipe for Roasted Fall Vegetables, I’d love for you to leave a review and comment below.
Roasted autumn vegetables
Mix in seasonal fall vegetables to make this healthy, simple side dish of roasted vegetables.
Portions: 6
Calories: 163kcal
Instructions
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Preheat oven to 450℉.
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In a large rimmed skillet or large mixing bowl, toss 1 pound cooked Brussels sprouts, 1 pound prepared sweet potatoes, 1 large onion, 2 tablespoons extra virgin olive oil, 2 tablespoons kosher salt, 2 teaspoons garlic powder, 1 tsp. teaspoon black pepper, 1 teaspoon onion powder, and ½ teaspoon together until the vegetables are well coated with the seasoning.
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Spread the seasoned vegetables in a single layer on a rimmed baking sheet – use two baking sheets if necessary. It is better not to overcrowd the pan, leaving the vegetables to bake rather than steam.
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Bake for 20 minutes, flip, return to the oven and continue to bake for 20-25 minutes until the vegetables are tender and slightly caramelized.
Notes
Lower sodium: Cut the salt to ½-1 teaspoon.
Spice options: Feel free to use any spice blend you like to season your fall vegetables. I recommend using dried spices instead of fresh as they can easily burn at this temperature.
Storage: Transfer the cooled roasted vegetables to an airtight container and store in the refrigerator for up to 5 days. Reheat on a baking sheet at
400 degrees F for 10-15 minutes or until heated through.
Eating
Calories: 163kcal | Carbohydrates: 27g | Protein: 4g | fats: 5g | Saturated fats: 1g | Polyunsaturated fats: 1g | Monounsaturated fats: 3g | sodium: 552mg | potassium: 639mg | Fibers: 6g | sugar: 8g | Vitamin A: 11298IU | Vitamin C: 69mg | calcium: 70mg | Iron: 2mg
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