Making fall roasted vegetables is an easy way to make a pan full of healthy comfort food that pairs well with a roast, baked chicken, or pork chops and makes a fantastic addition to your holiday table too. By combining Brussel sprouts and beets along with others you'll love how easy it is to customize this fall vegetable medley to suit your preferences. It's a WHOLE LOTTA YUM!
Roasted Autumn Vegetables
All summer long we live off of salads that make use of many of our family garden vegetables. But as soon as the weather starts to turn--which in the PNW happens early!--we switch to cooking our family roasted vegetables all fall, winter, and spring. We have roasted vegetables twice a week and use the leftovers for quick healthy lunches paired with lean protein and whole grains.
As written, our roasted fall vegetables recipe is also gluten-free, whole30, paleo, dairy-free, and vegan which means you can eat as many as you want without the guilt. This recipe seriously makes the BEST EVER roasted fall vegetables recipe since it's so easy, plus we share how to use other types of fall veggies if you want to make easy swaps. You'll LOVE roasted fall vegetables with Brussel sprouts when you learn how to cook them properly until they're mellow and caramelized.
Why You'll Love This Recipe
- Fall roasted vegetables make a quick and easy side dish you can double for leftovers all week.
- They're easy to customize by swapping out some of your favorites or using up what you have on hand in the fridge.
- The roasted fall vegetable medley is fantastic served with your favorite roast, on your holiday table for Thanksgiving or Christmas, or as leftovers in a bowl with whole grains and a lean protein.
- Flavors of rosemary and thyme add a touch of savory that pairs perfectly with autumn vegetables.
Serve the roasted fall veggies with a simple green salad and our air fryer boneless pork chops or slow cooker Mississippi pot roast. Looking for more autumn vegetable recipes? Then you'll also want to try our roasted butternut squash and Brussel sprouts, garlic parmesan spaghetti squash (instant pot), or our beetroot salad with feta and candied pecans.
We always look to our vegetable garden first on what needs to be picked. For this recipe I had tons of carrots and beets to use up. Fall roasted vegetables are also a great use for using up that leftover ½ onion or one lone sweet potato.
The Brussel sprouts, beets, carrots, onion, and potatoes all cook pretty evenly so are a good mix to roast together. The Brussel sprouts are definitely the star of the show in our autumn vegetable medley, scale them back if you want to use more potatoes or another kind of veggie instead.
- Brussel sprouts
- Red potatoes
- Olive oil
- Seasoning - sea salt, ground black pepper, dried rosemary, dried thyme
Not a fan of some of the veggies we included? Swap them out with YOUR favorites in equal parts! Here are some other vegetables that would work well with a fall vegetable medley: Sweet potatoes, butternut squash, root vegetables, bell peppers, whole mushrooms, broccoli, or cauliflower
Aluminum Sheet pan - we used 2 to have leftovers for the week
Step by Step Instructions
Making roasted fall Brussel sprouts is super simple, you just dice and slice the veggies into evenly sized pieces, add seasoning, spread on a sheet pan, and then bake.
Preheat the oven to 400F.
Cut the vegetables into large approximately 1" pieces, if you have very small potatoes or Brussel sprouts you can leave them wh0le. Depending on the size of the red potatoes you might need to cut them into halves or quarters. Slice the onions into large sections. Trim the Brussel sprouts by removing any browned outer leaves and cut off the very bottom tip (about the bottom ¼").
Aren't the inside of home-grown beets gorgeous?? We just had to share them since they're beautiful!
In a large bowl add all of the prepped vegetables. Add the olive oil, sea salt, ground black pepper, dried rosemary and thyme and combine all of the veggies together.
Spread the vegetables equally between two pans.
Place both pans in the oven and bake for 25 minutes. Stir the vegetables, the bottoms should already be starting to brown.
Rotate the pans so what you had on the upper rack before is now on the lower rack and vice versa with the other pan. Cook the vegetables for 20 more minutes, or until the oven-roasted fall vegetables are tender on the inside and crispy on the outside.
Add fresh sprigs of rosemary and thyme to garnish the dish before serving the easy fall roasted vegetables if you have them. Delicious!
- Feel free to cut the fall roasted vegetables recipe in half if preferred.
- Add parchment or foil to the pan, it makes for easy clean-up.
- If you're cooking two pans of vegetables at once, when you go to flip the oven-roasted autumn vegetables, be sure to swap the racks the pans were on to ensure even cooking.
- Purchasing bags of Brussel sprouts save time since they're ready to go and already clean.
- When you roast Brussels sprouts, they caramelize and lose the bitterness many of us probably remember from the boiled Brussels sprouts we were served as kids! After 40 minutes the vegetables will be "done" but not sweet and caramelized. Keep roasting them until nice and brown to bring out the best flavor.
- When dealing with large amounts of vegetable scraps using a large oversized "garbage" bowl makes it super easy to deal with scraps and toss them into the outside compost.
These would also be perfect with a holiday meal like Thanksgiving or Christmas, but why wait? You can enjoy them every week by swapping out which veggies you use to add variety and to use up what's in your kitchen. Enjoy!
More Roasted Vegetable Recipes
- Oven Roasted Radishes Recipe
- Roasted Green Beans in Oven
- Italian Baked Zucchini and Squash
- Maple Butternut Squash and Brussel Sprouts
- Oven Roasted Broccoli