Roasted Fall Vegetables

A close up overhead image of roasted autumn vegetables on a pan.

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.

Course side, Side Dish, Vegetarian

Cuisine American

Diet Low Calorie, Low Fat, Low Lactose

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 181kcal

Author Jessy Freimann

Equipment

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.

Nutrition