Nov 8, 2020
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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!
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!
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.
Using in-season produce has its perks because the veggies are often a better quality and cost less. You’ll find seasonal vegetables like the ones listed below, most abundant in the fall and winter months:
- Brussels sprouts
- Butternut Squash
- Acorn Squash
- Celeriac root
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.
- Preheat the oven to 400F. Lightly grease a baking sheet with cooking spray or oil.
- Place the chopped veggies onto the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Bake for 30-35 minutes (depending on the vegetable), until everything is golden brown and tender. Done!
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.
These roasted veggies are a delicious example of how you can enjoy Thanksgiving without gluten. They are so good I included them in my gluten-free Thanksgiving menu. It offers a variety of classic Thanksgiving recipes that your guests will rave over and won’t even notice there’s no gluten!
You’ll also find a done-for-you prep guide for the week along with kitchen notes and a recipe queue for Thanksgiving day- it’s basically a kitchen assistant to help you successfully pull off the big day and enjoy it with the ones you love most.
Check out the menu and resources for an incredible Thanksgiving, here.
Can you Roast Frozen Vegetables
Have some frozen veggies in the freezer you need to use up? Instead of steaming, try roasting them for a quick and easy side dish. It takes less time to cook, and they still come out bronzed, caramelized, and delicious.
You can do this with any frozen vegetable, but butternut squash, green beans, cauliflower, and broccoli are my go-to’s. Here’s what to do:
- Get the oven HOT
Frozen vegetables need heat to evaporate the liquid and get that golden, brown color. Preheat the oven to 450F and lightly grease the baking sheet with olive oil or cooking spray.
- Oil and season
Place the chopped veggies onto the baking sheet. Drizzle with a tablespoon or two of olive oil and season with salt and pepper. Toss to coat.
*Make sure to keep plenty of space between the veggies, so they don’t steam.
Roast the vegetables until the edges are golden brown and toasty. Since they are already cooked, they don’t require as much time in the oven, usually 5 to 10 minutes less.
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. Options I’ve used over the years with much success:
- Olive oil
- Avocado oil- a favorite!
- Canola oil
How Long to Roast Fall Vegetables
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:
- Brussels sprouts, halved- 20 minutes
- Broccoli, florets- 20 minutes
- Cauliflower, florets- 20 minutes
- Carrots, sliced into 1-inch rounds- 30 to 40 minutes
- Beets, 1-inch cubes- 40 to 45 minutes
- Butternut Squash, 1-inch cubes- 30 minutes
- Acorn Squash, 1-inch cubes- 30 minutes
- Celeriac root, 1-inch cubes- 30 to 35 minutes
- Parsnips, 1-inch cubes- 30 to 35 minutes
Another trick to roasting vegetables, so they all cook together, is to:
- Pair vegetables that will cook at the same time. I often do this with Brussels sprouts, cauliflower, and broccoli.
- Dice the vegetables into uniform sizes and shapes. This helps everything to cook evenly and at the same time.
- 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.
Make Next: Roasted Asparagus
Meal Prep Roasted Vegetables
One of the best ways to meal prep A LOT of veggies at once is to throw everything on a sheet pan and roast it! The oven does all the work while you finish prepping other things.
I also love that you can make a huge batch of veggies at the beginning of the week and store it for up to 5 days, using it as a side dish for dinner or as toppings for salads and power bowls for lunches.
One of my go-to recipes is a large salad topped with reheated vegetables, baked chicken, dried cranberries, and Homemade Balsamic Vinaigrette. It’s light, satisfying, and so good for you!
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.
Here are a few recipes that pair well:
- Roasted Vegetable Savory Oat Bowls
- Baked Chicken
- Melt-in-your-mouth Chicken
- Spaghetti Squash
- Dijon Chicken
- Balsamic Roasted Beets
Roasted Fall Vegetables
- 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
- 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.
Oh my! Soooooo delicious and simple…have made several times and will keep making…healthy AND yummy! Thank you Laura!
I am so glad you enjoyed these roasted fall vegetables, Brenda! Thank you for making my recipe.