This recipe for roasted fall vegetables gives them a wonderful caramelized flavor that steaming can't do. Whether you make this side dish for a weeknight meal or Thanksgiving dinner, it will disappear in no time.
Roasted Fall Veggies
When the time of making roasted summer veggies is gone, I can’t wait to serve roasted fall vegetables. Fall is when all my favorite varieties like Brussels sprouts, beets, and cauliflower are plentiful and widely available at local grocery stores and farmers' markets.
Best Fall Vegetables for Roasting
The time it takes to roast vegetables depends on the starchiness of the veggie itself. Some veggies take longer while others are ready in 20 to 25 minutes. Here’s a list to go by, give or take a few minutes, if you are roasting at 400F:
| Veggie | Size | Time |
|---|---|---|
| Brussels sprouts | halved | 20 minutes |
| Broccoli | florets | 20 minutes |
| Cauliflower | florets | 20 minutes |
| Acorn Squash | 1-inch cubes | 30 minutes |
| Butternut Squash | 1-inch cubes | 30 minutes |
| Carrots | 1-inch rounds | 35 minutes |
| Celeriac root | 1-inch cubes | 35 minutes |
| Parsnips | 1-inch cubes | 35 minutes |
| Beets | 1-inch cubes | 40 minutes |
Best Seasonings for Roasted Fall Veggies
Sometimes I add salt, pepper, and garlic powder or use my Roasted Veggie Seasoning. If you like spicy flavors, try this Sriracha Seasoning Blend. For a milder but still spicy taste, use store-bought taco seasoning or my homemade recipe so you can decide how spicy or mild you want it.
How to Roast Fall Vegetables in the Oven
Nothing better than the visual you’ll find in the recipe card, but first, here’s an overview of the process.
- Prep.
Preheat the oven, lightly grease a baking sheet, and cube the veggies. - Season.
I place the veggies in separate rows, especially if I’m baking beets, so they don’t change the color of the other veggies. If you’re roasting vegetables with different cooking times, keeping them separate makes it easy to remove the ones already cooked. Drizzle with oil and season, then toss each row to combine. - Bake.
Bake for 20-35 minutes (depending on the vegetable), until everything is golden brown and tender.
Laura’s Tips for Roasting Fall Vegetables
When it comes to cooking anything in the oven at 400F you’ll want a neutral oil with a high smoking point, meaning it can handle the heat without smoking up the entire house. You’ll get best results with olive oil, avocado oil, or canola oil.
Dice the vegetables into uniform sizes and shapes. This helps everything to cook evenly and at the same time.
Pairing vegetables that will cook at the same time makes everything easier. I often do this with Brussels sprouts, cauliflower, and broccoli.
Separate the veggies on the baking sheet; one side with beets and the other side with cauliflower. This way, you can remove the veggies that are cooked while the others finish baking. 
Crowding the veggies will cause them to steam and lose that golden, crispy exterior we all adore. Make sure to space everything out, using 2 sheet pans if necessary.
Oil helps the veggies crisp up and adds to their roasted flavor. You don't need much. Usually, 2 tablespoons is just enough so they are coated without sitting in puddles of oil.
The standard temperature for making the best roasted vegetables is between 400F and 425F. Most of the time, I get the best results with 400F. It’s enough to give the veggies those golden, brown edges with a tender, soft center.
What to Serve With Roasted Vegetables
My top choice to serve with roasted vegetables is baked chicken. Some of my favorite recipes are melt-in-your-mouth chicken and Dijon chicken. I often store leftovers to top savory oat bowls, as a side for spaghetti squash, or to mix them with other delicious veggies.
Roasted Fall Vegetables
Watch how it’s made:
Ingredients
- 16- ounce bag cubed butternut squash
- 16- ounce bag Brussels sprouts halved
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400F. Lightly grease a large baking sheet with olive oil or cooking spray.
- Add the butternut squash, Brussels sprouts, and beets to the baking sheet, making separate rows of each. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, keeping them in separate rows (if you combine all of them the beets will change the color of the other veggies).
- Bake for 35-40 minutes until the veggies are golden brown and tender.
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Brenda says
Oh my! Soooooo delicious and simple…have made several times and will keep making…healthy AND yummy! Thank you Laura!
Laura Fuentes says
I am so glad you enjoyed these roasted fall vegetables, Brenda! Thank you for making my recipe.