Roasted Fall Vegetables (Including Roasted Brussels Sprouts)
Fall vegetables star in this oven-roasted vegetable recipe. Perfectly seasoned roasted Brussels sprouts, butternut squash, and beetroot; crispy on the outside and succulent on the inside.
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I love the versatility of oven-roasted vegetables by changing seasonings and switching up root vegetables.
Why You’ll Love Roasted Fall Vegetables
- Roasted Fall vegetables make a delicious side dish that adds visual vibrancy, depth, and flavor to any meal.
- Cut, toss, and roast! Yummy golden roast vegetables are simple to prepare and full of depth and flavor.
- Perfect as a weekday side dish or elegant addition to a holiday meal.
- Roasting vegetables in the oven heightens the sweet, full flavor by caramelizing the sugars of the root vegetables.
- They can be served on their own as a side or incorporated into a salad, casserole, or bowl meal.
Roasted Vegetable Recipe Ingredients
Simple ingredients and a medley of colorful fall vegetables rock this dish. Make extra for larger groups (and leftovers)!
- Olive Oil -Virgin or pure, lends a distinct flavor that adds tremendously to the finished quality of roasted vegetables. (Save extra virgin, EVOO, for dipping, drizzling, and dressings).
- Brussels Sprouts – Clean, trim ends, cut in half. A relatively “clean” veggie, but rinse to remove debris or dust picked up along the way.
- Beetroot – aka beets; raw beets. Cleaned, peeled, and cubed. Watch your surfaces, clothes, and towels; beet juice stains like crazy!
- Ground Cinnamon – a warm, woody spice that kicks butternut squash right into autumn!
- Dried Thyme – is sharp, peppery, and sometimes minty. An aromatic, savory and sweet herb with a lick of lemon.
- Dried Rosemary – is very pungent and woodsy with a lemony pine flavor that pairs well with roasted vegetables.
- Garlic Powder – a pantry essential that is mild and sweeter than its aggressive and peppery fresh counterpart.
- Salt & Pepper – to taste.
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How To Make Roasted Root Vegetables With Roasted Brussels Sprouts
(full printable recipe at the end of this post)
You don’t need much to make crispy golden roasted vegetables; grab a baking sheet, mixing bowl, and parchment paper, and that’s it!
- Toss Brussels sprouts, olive oil, dried thyme, and garlic powder together and transfer to a lined baking sheet.
- Mix the butternut squash, olive oil, and cinnamon in the same bowl. Transfer to the baking sheet.
- Add the beetroot, olive oil, and dried rosemary to the bowl; coat evenly.
- Transfer to the baking sheet and season with salt and pepper.
- Roast for 30-40 minutes or until the vegetables are tender.
Roasted Fall Vegetable Recipe Notes
If you’re a huge roasted veggie fan like us, make a double batch to enjoy throughout the week.
- Keep roasted vegetables evenly space to avoid overlap and steaming.
- Use parchment paper for a quick and easy cleanup.
- Place the halved side down to caramelize the roasted Brussels sprouts evenly.
- Although roasting on the same pan, keep the vegetables segregated in case one is done before the others. Mix them after roasting
How To Keep Roasted Vegetables From Getting Soggy
It happens, even to the best of us! You have a fantastic roasted fall vegetable recipe for golden crispy roasted vegetables, and you end up with a soggy mess! Here are tips for perfectly roasted fall vegetables, tender on the inside and crispy on the outside!
- Size does matter! Fall veggies like roasted Brussels sprouts take less time than large, dense root vegetables. Cube vegetables uniform in size to cook evenly.
- Too much, Too little, too late? Use the right amount of oil.* Too little, fall vegetables aren’t evenly coated and get dried out. Too much oil, and you get sog.
- Get down and dirty. Use your fingers to toss the root vegetables; you’ll know when everything is evenly coated.
- It’s an all hands job. Excess oil stays in the bowl* when you lift the vegetables out instead of dumping them onto the baking sheet.
- Excuse me; you’re in my space. Don’t crowd the vegetables when roasting. Layered or touching vegetables will steam as water evaporates instead of roasting. A surefire way to soggy, not roasted vegetables!
- It’s getting hot in here! Make sure the oven is 400°F (205°C). An inexpensive oven thermometer is a HUGE help when baking and roasting.
Variations For Roasted Fall Vegetables
A cornucopia of fall vegetables can be switched in and out of this roasted vegetable recipe. Here are a few ideas for roasted veggies:
- Bacon pieces add salty, smokey flavor, especially when added to roasted Brussels sprouts.
- Celery root (celeriac) is often overlooked as a roasted veggie with its sweet, mild hint of celery with potato flavor, a lower-carb low-calorie alternative to potatoes.
- Radishes are absolutely mind-bogglingly delicious when roasted! Get a bag of the multi-colored Easter egg radishes and surprise everyone by serving them roasted!
- Garlic Bulbs are the best! Sweet, buttery little bites of joy peel, toss, and roast.
How To Store Oven Roasted Vegetables
Roasted fall vegetables will keep in the fridge for 3-4 days in an airtight container.
Reheat Oven-roasted veggies at 400°F for 15-20 minutes until hot and crisped. Reheat in a cast iron skillet or an air-fryer. Use 3-minute intervals with the air-fryer, stir and continue until they are hot.
How to Freeze
Storing leftover root vegetables in the freezer is no problem; properly wrapped they should last 2-3 months.
Roasted Fall Vegetables With Roasted Brussels Sprouts Serving Ideas
- Serve on a platter surrounding roasted meat as a gorgeous focal dish.
- Instead of french fries, serve roasted veggies with Grilled Cheese, burgers, hot dogs, or sandwiches.
- Leftover roasted vegetables are great in a Pasta Frita or Broccoli Cheddar Quiche.
- Sweet caramelized and tasty morsels can be pureed or added to a soup like my Butternut Squash Soup.
Roasted Fall Veggies FAQs
Some of the most common fall vegetables readily available during the colder months: carrots, parsnips, potatoes, sweet potatoes, winter squashes, radishes, turnips, celery root, cauliflower, broccoli, and pumpkins, plus the three in this recipe for roasted Brussels sprouts, beetroot, and butternut squash.
Yes! The trick is to undercook the root vegetables for 10 minutes, then reheat them in the oven the next day until tender.
An alternative is to prep the veggies the night before, toss with oil, season, and refrigerate in a plastic bag.
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- 3 tablespoons Olive oil (divided)
- 11 ounces butternut squash, peeled and chopped
- 11 ounces Brussels sprouts, halved
- 11 ounces beetroot, peeled and cubed
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt & pepper too taste
- Preheat the oven to 400°F.
- Add the brussels sprouts to a large mixing bowl with 1 tablespoon olive oil, dried thyme, and garlic powder. Mix until coated and transfer to a baking sheet.
- Add the butternut squash to the emptied mixing bowl with 1 tablespoon olive oil and ground cinnamon. Mix to combine then transfer to the same baking sheet.
- Lastly, add the beetroot to the mixing bowl along with the last bit of olive oil and the dried rosemary. Transfer to the baking sheet and season with salt and pepper.
- Bake for 30-40 minutes or until the vegetables are tender.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 124mgCarbohydrates: 18gFiber: 5gSugar: 7gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.