These Roasted Fall Vegetables are covered in seasonings then roasted until caramelized, tender, and divine. We’ve got perfectly roasted butternut squash, red onions, carrots, and Brussels sprouts with seasonal herbs. Yum – these fall roasted veggies are my favorite side for fall!

Table of Contents

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Roasted Fall Vegetables on a plate

Why You’ll Love Roasted Fall Vegetables

  • Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
  • Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
  • Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!
Ingredients for Roasted Fall Vegetables

Ingredients

  • Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
  • Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
  • Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
  • Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
  • Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
  • Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
  • Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
  • Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
  • Marjoram
  • Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
  • Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

  • Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
  • Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.
Roasted Fall Vegetables on a plate with a wooden spoon

How to Make Roasted Fall Vegetables

  1. Preheat your oven then get to cutting up your veggies. Cut them into roughly the same size hunks.
  2. Spread the veggies on a large baking sheet, then drizzle with olive oil, seasonings, salt, and pepper.
  3. Toss until the veggies are evenly coasted with the oil and seasonings.
  4. Bake for about 20 minutes, toss, then bake for another 15-20 minutes more, until very tender and browned on some sides.
  5. Finish with more salt and pepper and enjoy.
Adding oil to Roasted Fall Vegetables
Adding seasonings to Roasted Fall Vegetables on a baking sheet
Roasted Fall Vegetables ready to bake
Roasted Fall Vegetables on a large baking sheet
Roasted Fall Vegetables on a plate

Tips for Success

  • Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
  • Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
  • Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

Roasted Fall Vegetables on a white plate
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Roasted Fall Vegetables

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Kare
Yield: 4
Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!
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Ingredients

  • 1/2 small butternut squash (2 cups; peeled and cut into chunks)
  • 1/2 pound Brussels sprouts (2 cups; washed, halved, outer leaves removed)
  • 3 medium carrots (peeled and cut into chunks; 1 cup)
  • 1 medium red onion (peeled, cut into chunks)
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon marjoram
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper (plus more to taste)

Instructions

  • Preheat oven to 400°F. Set out a large baking sheet.
  • Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
  • Drizzle with olive oil, herbs, salt, and pepper.
  • Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
  • Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
  • Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition Facts

Serving: 1cup, Calories: 190kcal, Carbohydrates: 23g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 632mg, Potassium: 741mg, Fiber: 6g, Sugar: 7g, Vitamin A: 18044IU, Vitamin C: 73mg, Calcium: 94mg, Iron: 2mg

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