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Roasted Fall Vegetables are a quick and easy side dish! With just a handful of simple seasonings and your favorite fall veggies, this recipe delivers a cozy, healthy, affordable side dish perfect for any fall meal.
There's something magical about fall vegetables roasting in the oven. The sweet caramelization, the earthy aroma, the way simple veggies transform into something cozy and irresistible. And these roasted fall veggies deliver! They are perfect for busy weeknights and holiday gatherings alike. Simple, flavorful, and always family-approved.
Kristen's Tips for Roasted Fall Vegetables
Roasting seasonal fall vegetables is one of the easiest things you can do to enhance seasonal fall produce. And while this dish is endlessly versatile and nearly foolproof, I want to point out a few helpful tips before we dive into the step-by-step process.
- Select fall vegetables with similar cook time. You can use any sturdy root or cruciferous veggie you like. in the fall, I recommend Brussels sprouts, sweet potatoes, parsnips, butternut squash, rutabaga, and/or beets.
- Vary the seasoning as desired. Feel free to reduce the salt, add crushed pepper flakes for heat or fresh rosemary leaves for earthy undertones, use adobo seasoning or seasoned salt in place of the kosher salt--the options are endless!
- Cut back on dishes! Instead of using a large mixing bowl, season the veggies right on the baking pan.
- Two pans are sometimes better than one. It better to not overcrowd the sheet pan. Instead, you want to allow room for air to circulate around the vegetables, allowing them to roast, not steam.
How to Roast Fall Vegetables
Think of this section as me standing next to you in the kitchen cooking with you. But again, let me stress this recipe for roasted fall veggies is EASY!
- Prepare Vegetables. Scrub/wash and dry vegetable of choice. Peel if desired and then cube into 2-inch chunks. Note: I typically leave the peel on the veggies for added fiber and nutrients.
- Season Veggies. Place prepared vegetables onto a large rimmed sheet pan, drizzle with extra virgin olive oil, salt, pepper, onion powder, garlic powder, and turmeric (or seasonings of your choice). Use your hands to toss everything together and then spread the vegetables out into a single layer, using two pans if needed.
- Roast. Roast the vegetables for 40-45 minutes, flipping midway through the roasting process.
Serving Suggestions
While roasted fall vegetables make an insanely delicious (and EASY) side dish, they also are fabulous when served over greens for a fall salad or over quinoa for a hearty vegetarian entree. Below are a few of my favorite ways to serve these veggies.
- As a Side. Roasted Fall Vegetables make the perfect side dish for easy weeknight meals like Apple Pork Chops, Pumpkin Pasta, or Instant Pot Brats, but divine enough to be included on your Thanksgiving Dinner menu.
- Make a Seasonal Salad: Instead of using roasted butternut squash alone in my recipe for a fall salad, top tender greens with these roasted fall vegetables. Top with dried cranberries, pepitas, toasted walnuts, chopped apples, crumbled feta or goat cheese, and apple cider or balsamic vinaigrette.
- Make a Grain Bowl: Top Instant Pot quinoa or Instant Pot brown rice (or any grain of your choice) with the roasted vegetables. Just like a salad, they the grain bowl is delicious served with toppings like dried cranberries, pepitas, toasted walnuts, chopped apples, and/or crumbled feta or goat cheese.
- Make a Quick Pasta: Toss roasted fall vegetables with cooked pasta of choice, olive oil and parmesan cheese.
- Make a Frittata: Use the leftover roasted vegetables in place of the potatoes and leeks to make a delicious and hearty frittata.
- Add Sausage: Midway through the roasting process, add slices of smoked sausage (chicken, pork, beef, etc.) for an all-in-one sausage sheet pan dinner.
Storage Instructions
- Store: Transfer cooled roasted vegetables to an airtight container and store them in the refrigerator for up to 5 days.
- Reheat: Skip the microwave and reheat the vegetables on a baking sheet at
400℉ for 10-15 minutes, or until warmed through to retain their crispy texture.
More Seasonal Fall Vegetable Recipes
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Roasted Fall Vegetables
Video
Ingredients
- 1 pound Brussels sprouts, halved
- 1 pound sweet potatoes, scrubbed and cubed into 2-inch chunks
- 1 large Vidalia or yellow onion, peeled and cut into large chunks
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt, more or less to taste
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
Instructions
- Preheat the oven to 450℉ (230℃).
- On a large rimmed sheet pan or large mixing bowl toss the Brussels sprouts, sweet potatoes, and onions with 2 tablespoons extra virgin olive oil, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 teaspoon onion powder, and ½ teaspoon ground turmeric until the vegetables are well coated with the seasoning.
- Spread the seasoned vegetables out into a single layer on a rimmed baking sheet--use two baking sheets if needed. It is better to not overcrowd the pan, allowing the veggies to roast, not steam.
- Roast for 20 minutes, flip, return to the oven, and continue to bake for 20-25 minutes, until the vegetables are tender and slightly caramelized.
Equipment
Notes
400℉ for 10-15 minutes, or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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