Roasted fall vegetables, but make them fancy! This recipe takes all your fall favorites and kicks them up a notch with olive oil, apple cider vinegar, and a seriously delicious mix of spices. Roasted fall veggies are simple enough to make on a weeknight (and ready in under 1 hour!) but special enough for any holiday table.
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Why You'll Love Autumn Roasted Vegetables:
I'd be lying if I said that roasted veggies are super exciting. What a way to start a post about them, huh? I think we can get our five-a-day in much more delicious ways, so naturally, I had to make a recipe of my own.
I decided to go with some killer fall (or autumn... however you like to say it!) options and am thrilled with how they came out. It's the perfect combination of cozy veggies that have the right texture with a bit of brown to them.
If you're not convinced, there's so much more to love about this rfall roasted veggies recipe:
- Perfectly browned every time
- Versatile side dish
- Wholesome and hearty
- Family-friendly
- Affordable
- Customizable — choose your favorite veg!
Ingredient Information And Substitutions
- Vegetables- I chose red onion, Brussels sprouts, carrots, parsnips, and buttercup squash, which is a smaller, sweeter version of butternut squash that doesn't even need to be peeled. You can always substitute butternut instead, but be sure to peel it if you do. Honestly, any heavier root veggie cut to similar size is a great option in this.
- Olive Oil- I like olive oil for roasted fall veggies — it has a light flavor and it's one of my favorite ways to get more healthy fats in my diet.
- Apple Cider Vinegar- I also use apple cider vinegar. Don't skip it, as it helps balance everything out!
- Seasonings- The combination of salt, black pepper, garlic powder, dried thyme, sweet paprika, and ground cinnamon gives these a great flavor. You can totally use fresh chopped thyme if you prefer (double the amount for fresh thyme). I used dried to keep things as simple as possible.
How To Make Roasted Autumn Vegetables
Step 1- Recipe prep.
Preheat your oven to 400 degrees F and line two baking sheets with parchment paper. If you haven't chopped the veggies yet, do it now and mix together in a large bowl.
Step 2- Season veggies.
Add all of the veggies to the baking sheets and drizzle with olive oil and vinegar, then add the seasonings. Gently toss to coat and spread in a single layer.
Step 3- Bake.
Roast for 20 minutes uncovered, then flip veggies before cooking for 20 minutes more. Serve immediately and enjoy!
Frequently Asked Questions
I wrote this recipe for 400 degrees F — definitely don't go below that! Higher heats tend to yield the best texture, but 400 is manageable so you don't overcook them.
Bake your autumn roasted veggies uncovered. Covering them will cause them to steam, and they'll soften too quickly.
Yes! If you want to make these in advance, remove them from the oven 10 minutes early. Bring them to room temperature before reheating until warmed through.
Yes, I encourage you to season them well before roasting.
Remember to set the oven to at least 400 degrees F for the best texture. Also, leave them in the oven for the full baking time. If you find the vegetables need more time, please do leave them for longer! All ovens are different, so feel free to adjust. Also, better browning occurs if you don't line the pan- just be sure to grease the pan first so they don't stick..
Yes! Toss the veggies in oil before you roast them. Don't skip that important fat — it adds flavor and helps with texture and browning, which obviously won't happen if you add it after they're already cooked.
Yes- but I say that with a caveat. If you can, I'd encourage you to take the bake the veggies for half the time and then finish them in the oven once thawed. This is to protect the texture.
Tips For Making Roasted Fall Veggies
- Be sure to cut the veggies into equal-sized chunks so they cook evenly.
- Line the sheet pans with parchment. You'll see a bit less browning but you'll get easier clean up.
- I split the vegetables between two sheet pans. This gives me enough room to spread them out in a single layer. If they're piled on top of each other, they will steam and soften up too much.
- Flip once halfway through cooking so they have a chance to start to brown on each side.
- Ingredients to prep ahead- Lots of peeling and cutting can be done ahead of time! Cut the onion, peel and cut the carrots, clean and cut the squash (and peel if using butternut), clean, trim, and cut the Brussels sprouts, and peel and cut the parsnips. You can store the chopped veggies in water with a squeeze of lemon to keep them from oxidizing and turning brown.
- Leftovers and storage- I love using these leftovers in salads and wraps the next day! They'll keep for up to 4 days in an airtight container in the fridge. To reheat, use an air fryer or your oven for the best texture. Microwaving could cause them to go mushy.
What To Serve With Roasted Vegetables
I usually serve roasted fall vegetables as part of a larger cozy and comforting meal! They pair great with a variety of mains and other sides. Here are a few options to inspire you:
Other Delicious Veggie Recipes To Try
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Roasted Fall Vegetables
Ingredients
- 1 large red onion, peeled and cut into 1 ½ inch chunks
- 4 medium carrots, peeled and cut into 1 ½ inch chunks
- 1 medium butternut squash peeled and cut into 1 ½ inch chunks (or 2 small buttercup squash- if using buttercup squash, no need to peel)
- 12 large brussels sprouts, trimmed and halved
- 3 medium parsnips peeled and cut into 1 ½ inch chunks
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 3 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dried thyme
- 1 teaspoon paprika
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees and line 2 sheet pans with parchment.
- Mix the veggies and place onto one of the sheet pans.
- Drizzle vegetables with oil, vinegar and all spices and seasonings. Use your hands to gently toss vegetables until evenly coated.
- Place half the vegetables on the other sheet pan and spread veggies out into a single layer on each pan.
- Bake for 20 minutes uncovered. Remove from oven and turn vegetables.
- Bake for 20 more minutes. Serve immediately.
Video
Notes
- Be sure to cut the veggies into equal-sized chunks so they cook evenly.
- Line the sheet pans with parchment. You'll see a bit less browning but you'll get easier clean up.
- I split the vegetables between two sheet pans. This gives me enough room to spread them out in a single layer. If they're piled on top of each other, they will steam and soften up too much.
- Flip once halfway through cooking so they have a chance to start to brown on each side.
- Ingredients to prep ahead- Lots of peeling and cutting can be done ahead of time! Cut the onion, peel and cut the carrots, clean and cut the squash (and peel if using butternut), clean, trim, and cut the Brussels sprouts, and peel and cut the parsnips. You can store the chopped veggies in water with a squeeze of lemon to keep them from oxidizing and turning brown.
- Leftovers and storage- I love using these leftovers in salads and wraps the next day! They'll keep for up to 4 days in an airtight container in the fridge. To reheat, use an air fryer or your oven for the best texture. Microwaving could cause them to go mushy.
Diana Simone says
Runner Mom says