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    Home » Side Dish Recipes » Roasted Fall Vegetables

    Roasted Fall Vegetables

    Published: October 4, 2020. Last Updated: October 7, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Roasted Fall Vegetables on a tray with orange text above.

    This Roasted Fall Vegetables recipe takes advantage of a slew of vegetables that are already bursting with natural flavor. It's easy with beautiful colors and textures that makes this ideal for any night and Thanksgiving.

    Looking down at a slew of colorful roasted fall vegetables on a tray.

    It's here! The most wonderful season of the year. It's not too hot and not too cold and all of the beautiful warm colors are in abundance.

    And that includes all of the colorful autumn vegetables. Luckily a lot of these veggies go on into the winter also so we can enjoy the variety for a few months ahead.

    Bursting with the perfect blend of flavors from the sweetness of the acorn squash to the earthy brussels sprouts the different tastes and textures compliment each other perfectly.

    We all love quick and easy recipes that are healthy and taste delicious. Well, this is that recipe. Besides being a festive dish it is also something that would be perfect for Sunday dinner and still taste delicious if you have any leftovers the next day.

    Jump to:
    • 🧾 Ingredients
    • 👩🏻‍🍳 Brussels sprouts fun facts
    • 🥦 More autumn vegetables
    • 🔪 How to roast veggies
    • 🍂 More fall vegetable recipes
    • 📋 Recipe

    If you’ve never roasted veggies before you will be surprised how extememly easy the process it. This is the perfect time to jump in. Roasted fall vegetables creates flavors and texture like no other way of cooking.

    🧾 Ingredients

    • Extra virgin olive oil
    • Sweet potatoes really are a bit sweet and stand on their own in texture and taste.
    • Cauliflower is so versatile and roasts really well too.
    • Acorn squash is another lovely sweet veggie that holds its shape really well.
    • Brussel sprouts are unique and make every meal more festive.
    • Butternut cuts up really nice into cubes and roasts perfectly.
    • Carrots roast up so nice and are extremely inexpensive.
    • Red onion tastes a bit more earthy but sweetens up nicely when roasted.
    • Cloves garlic are a wonderful flavor addition.
    • Fresh thyme, parsley, and rosemary add flavor and makes the final product very pretty.
    • Salt and Pepper is a seasoning necessity.
    Fall and winter vegetables are spread out before being cleaned and chopped.

    👩🏻‍🍳 Brussels sprouts fun facts

    • It seems like so many people only cook Brussels sprouts over the holidays. Well, they are delicious whenever you can buy them so jump on the brussels sprouts bandwagon.
    • Popular since the 16th century they really are named after the capital in Belgium so the word Brussels is always capitalized.
    • Varieties range from marble size to golf ball size.
    • They became a commercial crop in California in the early 1900s.
    • Steam your Brussels sprouts and they will keep in the freezer for a year.
    • Don't overcook them or they will start to smell like sulfur.
    • They keep fresh in a storage bag in the fridge for up to 10 days.
    • Brussels sprouts are only 26 calories a cup.
    Wide photo of roasted veggies in autumn colors.

    The veggies in this recipe are ones that mix really well together but you can certainly add to the variety or subtract one that you think your family might not like.

    🥦 More autumn vegetables

    • Keep color in mind when choosing vegetables. Broccoli roasts well and is a bright green color.
    • You could go with multi-colored carrots instead of orange.
    • Parsnips come late in the summer and are in the stores for fall. These take longer to roast so cut them into smaller pieces.
    • The same with potatoes. If you'd like to add potatoes go for the small red or purple ones that you won't have to peel.
    • You could even add beets!
    • Turnips are another great root vegetable.
    All of the fall veggies cleaned and cut.

    🔪 How to roast veggies

    While preheating the oven clean and cut all of the vegetables.

    • Cut the acorn squash in half, scoop out the seeds and then slice into crescents.
    • Peel and chop into bite-sized pieces - sweet potatoes, carrots, and butternut squash.
    • Cut the Brussels sprouts in half,
    • Cut the cauliflower into florets.
    • Peel and cut the red onion into halves and wedges.
    • Peel and slice the garlic.

    Spread the vegetables in a single layer on a baking sheet and drizzle with olive oil.

    Colorful ingredients spread out on a baking sheet to roast.

    Bake for 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes.

    Remove from the oven and allow to cool a bit before serving.

    Vegetables after being roasted and still on the baking sheet.

    Another variation that's easy for this roasted fall vegetables recipe is to add a tablespoon or two of balsamic vinegar. Not the dressing but actual vinegar. You don't need much and it adds a fragrant smell while everything is roasting and a tangy flavor while dining.

    Overhead view of a large platter full of colorful autumn roasted vegetables.

    🍂 More fall vegetable recipes

    • Air Fryer Butternut Squash is finished very quickly and has a little bit of a maple glaze too.
    • Cauliflower is a fall vegetable but we are really lucky to be able to buy it year-round. Try this Cauliflower Rice Stir Fry with Broccoli for a very nice dish.
    • Cabbage is harvested in fall and Vegan Cabbage Rolls fit right in with comforting autumn recipes.
    Tilted pan full of colorful roasted veggies with herbs.

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    DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

    Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

    📋 Recipe

    Looking down at a slew of colorful roasted fall vegetables on a tray.

    Oven Roasted Fall Vegetables

    Ginny McMeans
    This Roasted Fall Vegetables recipe takes advantage of a slew of vegetables that are already bursting with natural flavor.
    5 from 1 vote
    Print Save Saved
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine Gluten Free, Vegan
    Servings 6 Servings
    Calories 153 kcal

    Ingredients
      

    • 2 tablespoons Extra virgin olive oil - you can use an extra tablespoon if so desired
    • 2 cups Sweet potatoes - chopped - about ½ pound
    • 2 cups Cauliflower - cut into florets - about ½ head
    • 3 cups Acorn Squash - cut in half, seeds removed and squash sliced
    • 2 cups Brussels sprouts - cut in half
    • 2 cups Carrots - cleaned and cut into pieces
    • 1 cup Red onion - peeled and cut into wedges
    • 4 cloves Garlic - thinly sliced
    • 2 tablespoons Fresh thyme - 3-4 sprigs thyme
    • 2 tablespoons Fresh parsley - 3-4 sprigs thyme
    • 2 tablespoons Fresh rosemary - 3-4 sprigs thyme

    Instructions
     

    • Preheat the oven to 400° F.
    • Clean and cut vegetables according to ingredients instructions.
    • Spread vegetables in a single layer on the baking sheet. Drizzle with olive oil.
    • Add herbs, salt and pepper.
    • Bake for 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes.
    • Remove from the oven and serve.

    Notes

    You don’t have to use all the veggies listed. You may pick and choose, as well swap in some of your favorites.

    Nutrition

    Serving: 1ServingCalories: 153kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 77mgPotassium: 772mgFiber: 6gSugar: 5gVitamin A: 14138IUVitamin C: 59mgCalcium: 87mgIron: 2mg
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      Recipe Rating




    1. Suzy

      October 11, 2020 at 3:37 pm

      5 stars
      This was so simple and rewarding. We gobbled everything up and next time I am going to double it so I can re-roast it the next night. Thanks!

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