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Want to find an easier way to get your family loving their vegetables? This recipe for Roasted Fall Vegetables with butternut squash, Brussels sprouts, and beets will do the trick!
Tossing veggies in oil and roasting gives them a wonderful caramelized flavor that steaming can’t do. Whether you make this colorful side dish for a weeknight meal or Thanksgiving dinner, it will disappear in no time!
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Along with this simple recipe, I’ve also included step-by-step instructions and tips on roasting any fall vegetable like cauliflower, broccoli, squashes, and other root veggies. It’s such an easy way to get the most flavor out of seasonal produce.
Best Fall Vegetables for Roasting
Fall is one of the best seasons for veggies. It’s when all my favorite varieties like Brussels sprouts, beets, and cauliflower, are plentiful and widely available at local grocery stores and farmers’ markets.
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
Roasted fall veggies are flavorful on their own so seasonings help make them perfectly delicious! Sometimes I add salt, pepper, and garlic powder or use my Roasted Veggie Seasoning, and the vegetables turn out amazing!
If you like spicy flavors that make your tastebuds dance, this Sriracha Seasoning Blend is one you’ll want to try for seasoning veggies, proteins, well, everything! 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
Roasting vegetables involves the least amount of work; the oven does everything for you! It’s also the easiest way to impress everyone at the table and keep them coming back for seconds. So grab the largest sheet pan you have, and let’s get roasting.
- 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. Done!
Check out this video to see how easy it is to roast fall vegetables, plus some tips on when to skip chopping and time-saving prep tips!
What Temperature to Roast Vegetables
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.
While we are on the topic of temperature, let’s discuss the best oils for roasting. 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.
Tips for Roasting Fall Vegetables
Here are a few pointers on making sure the veggies get evenly cooked and those beautifully bronzed edges:
Give them space
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.
Don’t skip the oil
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.
Pair veggies with the same cooking time
Pairing vegetables that will cook at the same time makes everything easier. I often do this with Brussels sprouts, cauliflower, and broccoli.
Cut veggies evenly
Dice the vegetables into uniform sizes and shapes. This helps everything to cook evenly and at the same time.
Make rows
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.
What to Serve With Roasted Vegetables
My top choice to serve with roasted vegetables is any protein! From baked chicken to eggs, you can really pair them with just about anything.
If you need epic baked chicken recipes to serve with these veggies, I have tons! Some of my favorites are Melt-in-your-mouth Chicken and Dijon Chicken. It’s so convenient to turn on the oven, place everything there, and come back later to find a terrific meal waiting for you!
I often serve roasted vegetables as a side of proteins and store leftovers to top Savory Oat Bowls, as a side for Spaghetti Squash, or to mix them with other delicious veggies, like these Balsamic Roasted Beets.
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.
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.