These Roasted Fall Vegetables are an easy and colorful side dish filled with the best flavors of autumn. A delicious mixture of seasonal vegetables like sweet carrots, earthy parsnips, luscious sweet potatoes and crispy Brussels sprouts, all tossed with olive oil, herbs, and seasonings, and then topped off with walnuts and balsamic vinegar. This versatile vegetable side dish is perfect for weeknight dinners, Thanksgiving, Christmas, or any cozy fall meal.
What mains can you serve this with? Try our Slow Cooker Pork Tenderloin with cranberry sauce for a delicious fall meal.
Why I Love This Recipe
- The kids rave over it
- Perfect for the holidays
- Easy enough for weeknights
- Great use of vegetables you might not have often
- Amazing fall colors
HELPFUL ITEMS FOR THIS RECIPE
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Glaze Serving Pasta Bowl,10 inch
Chef Knife 7 Inch, High-Carbon Stainless Steel Santoku, Dishwasher Safe
8-Piece Stainless Steel Buffet Serving Spoon, Large Serving Spoon
Which Veggies to use for Roasted Fall Vegetables
These Roasted Fall Vegetables are tender, caramelized, and full of flavor. An easy autumn vegetable side dish, perfect for Thanksgiving or dinner.
Ingredients
Olive oil – Use a decent brand of EVOO, but not a finishing oil for this recipe.
Medium carrots, Brussels sprouts, Medium parsnips, Sweet potatoes – I think this was the perfect blend of fall vegetables to be mixed together.
Fresh rosemary – This is a great fall herb and is perfect with roasted vegetables of any kind.
Kosher salt and fresh ground pepper – The usual suspects and use to taste.
Roasted walnuts – I don’t use candied walnuts here, as the balsamic vinegar adds the sweetness, and with the vegetables being sweet from roasting, you don’t need the extra candy coating.
Drizzle of balsamic glaze – This is used to finish and really makes a huge difference.
How to Make Autumn Harvest Roasted Vegetables
Preheat your oven to 425 degrees F.
Grease a 11 x 17 rimmed baking sheet with the olive oil. Place all the vegetables on the baking sheet and add the chopped rosemary, Kosher salt and fresh ground pepper.
Toss well, making sure that everything is evenly coated, adding more olive oil if the vegetables look dry.
Spread the vegetables evenly out on the baking sheet and place on the middle rack of the oven.
Bake for 35 to 40 minutes, or until the vegetables are soft and slightly crispy.
Place on a serving platter or dish, sprinkle with walnuts and drizzle with balsamic vinegar.
Serve immediately.
Recipe Pro Tips
Best Vegetables for Roasting Together
The trick to roasting different vegetables on the same sheet pan is choosing vegetables with similar cooking times—or cutting slower-cooking vegetables into smaller pieces.
Dense root vegetables such as carrots, parsnips, rutabaga, and sweet potatoes take longer to become tender. Softer vegetables and onions generally cook more quickly.
Cutting everything into relatively uniform pieces helps the vegetables finish cooking at approximately the same time.
Pro Tips for Perfect Roasted Vegetables
Don’t overcrowd the pan. Vegetables release moisture as they cook. When they’re packed too closely together, they’ll steam instead of developing those delicious caramelized edges.
Use enough oil. The vegetables should be lightly and evenly coated rather than swimming in oil.
Cut evenly. Uniform pieces cook more consistently.
Use a hot oven. Around 425°F is ideal for developing beautifully browned edges while cooking the vegetables through.
Give dense vegetables a head start. If you’re combining very dense root vegetables with quicker-cooking vegetables, roast the dense vegetables for about 10–15 minutes before adding the others.
Frequently Asked Questions
Do you need to peel fall vegetables before roasting?
Not always. Carrots, delicata squash, potatoes, and many other vegetables can be roasted with their skins intact after being thoroughly scrubbed. Tough-skinned vegetables such as butternut squash are generally better peeled.
Can I roast frozen vegetables?
Yes, although fresh vegetables usually produce better caramelization. Roast frozen vegetables directly from frozen and give them plenty of space on the baking sheet. I honestly don’t recommend this.
Should I cover vegetables when roasting?
No. Leaving them uncovered allows moisture to escape and helps the vegetables brown and caramelize.
Why are my roasted vegetables soggy?
Overcrowding the pan, using too much oil, roasting at too low a temperature, or putting wet vegetables into the oven can all contribute to soggy vegetables.
Can I roast vegetables on parchment paper?
Yes. Parchment makes cleanup easy. Roasting directly on a lightly greased metal baking sheet can produce slightly stronger browning where the vegetables contact the pan.
WHAT TO EAT WITH ROASTED FALL VEGETABLES
We love fall cooking and love pairing these vegetables with a delicious protein. Here are some of our favorites.
Pin it HERE!!
Pin it HERE!!
Roasted Fall Vegetables Recipe
Video
Ingredients
- 1/4 cup olive oil or as much as needed
- 3 medium carrots about 3/4 of a pound cut into 1/2-inch-thick circles
- 1 1/2 cups Brussels sprouts 1/2 pound cut in half
- 4 medium parsnips about 1 pound cut into 1/2-inch-thick circles
- 2 cups sweet potatoes about 1 pound cut into 1-inch cubes
- 1 tbsp fresh rosemary chopped
- 1/2 tsp Kosher salt
- 1 tsp fresh ground pepper
- 1/2 cup roasted walnuts
- Drizzle of balsamic glaze to finish
Instructions
- Preheat your oven to 425 degrees F.
- Grease a 11 x 17 rimmed baking sheet with the olive oil. Place all the vegetables on the baking sheet and add the chopped rosemary, Kosher salt and fresh ground pepper.
- Toss well, making sure that everything is evenly coated, adding more olive oil if the vegetables look dry.
- Spread the vegetables evenly out on the baking sheet and place on the middle rack of the oven.
- Bake for 35 to 40 minutes, or until the vegetables are soft and slightly crispy.
- Place on a serving platter or bowl, sprinkle with walnuts and drizzle with balsamic vinegar.
- Serve immediately.
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