Skip to Content

How To Make Roasted Fall Vegetables (Easy, Delicious, And Healthy)

Sharing is caring!

Deliciously easy roasted fall vegetables, perfect side dish for casseroles, stews, chicken or sausages.

Why You’ll LOVE These Roasted Autumn Veggies

Healthy and wholesome – we kinda love a big tray of roasted autumn vegetables, they’re bursting with great vitamins, all count towards your 5-a-day and are just so simple and easy to throw together.

Tasty – you can’t go wrong with roasted fall vegetables as a side dish, you can flavour them up with your favourite herbs and spices, add a drizzle of honey as they roast, and you’ll end up with a deliciously caramelised yummy, easy side that just goes with any autumn dinner.

Easy – roasted vegetables are super easy to make, no par-boiling needed, no exact quantities, just chop up what you have, roast and eat. You can just take this recipe and run with it, swapping and changing the vegetables as they come in and out of season.

roasted fall vegetables served in a roasting tin next to a mini pumpkin and sprigs of fresh rosemary

Roasted Fall Vegetables Recipe

Serves – 4

Prep Time – 10 minutes 

Cook Time – approx 45 minutes

Total Time – approx 1 hour

Our Most Popular Alternative – Mediterranean Roast Vegetables

Make It Quicker – use shop bought bags of prepared squash and pumpkins

Equipment Needed

  • Vegetable knife
  • Tablespoon
  • Teaspoon

Ingredients For Roasted Fall Vegetables

Okay, remember the good thing about this recipe is you don’t have to be exact when it comes to quantities, just mix and match the veggies you have.

ingredients for roasted fall vegetables on a wooden board - include butternut squash, mini pumpkin, sweet potatoes, parsnips, red onions, olive oil and paprika.
  • 1 butternut squash – peeled and diced (try acorn squash or delicata squash)
  • 2 sweet potatoes – peeled and diced 
  • 1 parsnip – peeled and diced 
  • 1 red onion – peeled and cut into wedges 
  • 3 garlic cloves – left whole with skin on 
  • 2 tbsp olive oil 
  • 1 tbsp honey (you can swap this for maple syrup if you prefer)
  • Pinch sea salt and black pepper

Optional – herbs and spices – just choose your favourite, try paprika, smoked paprika, woody herbs like fresh thyme or rosemary sprigs, or add a kick of heat with some cayenne pepper or red pepper flakes.

How To Make Roasted Fall Vegetables

You’ll love how easy this tasty roasted vegetable side dish is to make (and how totally delicious it is to eat)

Step One – preheat the oven

Step Two – prepare the vegetables

  • Peel and chop the vegetables into similar sized pieces.
  • Toss the vegetables into a roasting tin in an even layer, tuck the unpeeled garlic in amongst the veggies – drizzle over the olive oil and season with salt and black pepper. 

Step Three – roast the fall vegetables

  • Roast in the oven for 35 minutes. 
  • Then remove the tray and drizzle over the honey. Now you don’t have to stick to plain honey here, you can try hot honey if you like that is infused with chillies (it’s so delicious)
roasted fall vegetables served in a roasting tin next to a mini pumpkin and sprigs of fresh rosemary
  • Pop the roasting tin back into the oven and Continue to roast for a fruther 10 minutes, or until the vegeables are crisping and golden and tender in the middles. 

Step Four – serve

  • Once the roasted fall vegetables are cooked to your liking, remove them from the oven, squish the garlic out of the skins, and stir it into the vegetables and then serve alongside your favourite autumn foods.

Recipe Tips And Ingredient Add-Ins 

Make Spicy Roasted Autumn Vegetables

Add a kick of spice to your roasted vegetables and sprinkle over some cayenne pepper, red chilli flakes or some chilli powder before you roast them.

Make Saucy Roasted Fall Vegetables

Fancy turning this into a sauce? Add a can of tomatoes for the last 10 minutes of cooking. Then blitz the cooked vegetables in a food processor until you get a chunky puree. Serve with pasta or use up in lasagne. You could even pour hot stock into this and make a chunky vegetable soup.

Use Different Vegetables

To make fall roasted veggies you can use a selection of any vegetables you have – try carrots, Brussels sprouts, cauliflower, turnips, swede (rutabaga) or potatoes.

roasted fall vegetables served in a roasting tin next to a mini pumpkin and sprigs of fresh rosemary

What To Serve With Roasted Fall Vegetables 

These super tasty autumn vegetables go with loads of different things, try…

  • Use them to top homemade pizza or stuff them into panini.

Love Your Leftovers 

Leftover roasted fall vegetables can be stored in an airtight container in the refrigerator and used within 2 days.

You can use them up in salads, pasta, couscous, toasted sandwiches or meal prep bowls.

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and Meal Ideas  your whole family will LOVE!

Get all our tasty autumn recipes here

Yield: Serves 4 - as a side dish

Roasted Fall Vegetables

roasted fall vegetables served in a roasting tin next to a mini pumpkin and sprigs of fresh rosemary

Roasted autumn vegetables have to be the most delicious fall side dish. Simple, tasty and good for you!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 1 butternut squash - peeled and diced
  • 2 sweet potatoes - peeled and diced
  • 1 parsnip - peeled and diced
  • 1 red onion - peeled and cut into wedges
  • 3 garlic cloves - left whole with skin on
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Pinch salt
  • Pinch black pepper

Instructions

  1. Preheat the oven to 200C / 400F / Gas Mark 6
  2. Peel and chop the vegetables into similar sized pieces.
  3. Toss the vegetables into a roasting tin - drizzle over the olive oil and season with salt and black pepper. autumn vegetables tossed with spices and olive oil in a roasting tin
  4. Roast in the oven for 35 minutes.
  5. Remove and drizzle over the honey roasted fall vegetables served in a roasting tin next to a mini pumpkin and sprigs of fresh rosemary
  6. Continue to roast for a fruther 10 minutes, or until the vegeables are crisping and golden and tender in the middles.
  7. Remove and serve

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 26mgCarbohydrates: 29gFiber: 5gSugar: 11gProtein: 2g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

Get more delicious meal ideas and easy recipes here

More Easy Vegetable Side Dishes To Try 

Skip to Recipe