These Roasted Fall Vegetables are a delicious and colorful medley of seasonal flavors. Tender butternut squash, sweet carrots, earthy parsnips, and crisp Brussels sprouts are roasted to perfection with a blend of herbs and spices. This recipe is easy to make, perfect for a Thanksgiving feast or a cozy autumn dinner.

Why You’ll Love This Recipe

Flavorful and Versatile: This dish is packed with the flavors of fall, and it’s incredibly versatile. Serve it as a side dish for your holiday table, add it to salads or grain bowls, or enjoy it as a healthy snack.
Easy to Make: With simple ingredients and straightforward instructions, these roasted vegetables are a breeze to prepare.
Healthy and Satisfying: Loaded with vitamins, minerals, and fiber, this dish is a nutritious and satisfying addition to any meal.

Ingredients

Here’s what you’ll need to create this delicious and colorful dish:

Red onion: Peeled and cut into chunks, adds sweetness and a touch of sharpness.
Carrots: Peeled and cut into chunks, adds sweetness and vibrant color.
Butternut squash: Peeled and cut into chunks, or use buttercup squash (no need to peel), for a sweet and creamy texture.
Brussels sprouts: Trimmed and halved, for a slightly bitter and nutty flavor.
Parsnips: Peeled and cut into chunks, adds a sweet and earthy flavor.
Olive oil: For roasting the vegetables and helping them caramelize.
Apple cider vinegar: Adds a touch of tanginess and helps to balance the sweetness.
Kosher salt, ground black pepper, garlic powder, dried thyme, paprika, and ground cinnamon: A blend of spices that adds warmth and depth of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Roasted Fall Vegetables

Step 1: Preheat and Prep

Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.

Step 2: Combine and Season

In a large bowl, combine the chopped red onion, carrots, butternut squash (or buttercup squash), Brussels sprouts, and parsnips. Drizzle the vegetables with olive oil and apple cider vinegar, then sprinkle with the salt, pepper, garlic powder, thyme, paprika, and cinnamon. Use your hands to toss the vegetables until they are evenly coated with the oil and spices.

Step 3: Roast

Divide the vegetables evenly between the two prepared baking sheets, spreading them out in a single layer to ensure even cooking and browning. Roast for 20 minutes, then remove from the oven and turn the vegetables to ensure even browning on all sides. Return to the oven and roast for another 20 minutes, or until the vegetables are tender and slightly caramelized.

Step 4: Serve

Serve the roasted vegetables immediately while they’re hot and flavorful.

Pro Tips for Making the Recipe

Cut vegetables evenly: Cutting the vegetables into similar-sized pieces ensures that they cook evenly.
Use parchment paper: Lining the baking sheets with parchment paper makes cleanup easier and prevents sticking.
Don’t overcrowd the pan: Spread the vegetables out in a single layer to prevent them from steaming instead of roasting.
Flip halfway through: Flipping the vegetables halfway through the cooking time ensures even browning on all sides.

How to Serve Roasted Fall Vegetables

Holiday Side Dish: These Roasted Fall Vegetables are a perfect side dish for Thanksgiving, Christmas, or any holiday meal.
Weeknight Dinner: Serve them as a healthy and satisfying side dish for any weeknight dinner.
Salads and Grain Bowls: Add them to salads or grain bowls for a boost of flavor and nutrition.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat the vegetables in the oven or air fryer for the best texture. Avoid microwaving, as it can make them mushy.

FAQs

Can I use different vegetables?
Absolutely! Feel free to add other vegetables, such as sweet potatoes, potatoes, or broccoli florets.

Can I use different spices?
Yes, you can customize the spices to your liking. Try adding rosemary, sage, or a pinch of cayenne pepper for a touch of heat.

Can I roast these vegetables at a higher temperature?
Yes, you can roast them at a higher temperature, such as 425°F (220°C), but you’ll need to reduce the cooking time to prevent them from burning.

How can I make this dish vegan?
This recipe is already vegan-friendly!

There you have it! A delicious and easy-to-make recipe for Roasted Fall Vegetables that’s perfect for any occasion. Enjoy!