These Roasted fall vegetables make the prefect side to any holiday, or dinner party. A combination of delicious fall and winter veggies, like butternut squash, sweet potatoes and carrots, all perfectly spiced and roasted to bring out their natural sweetness.
This delicious sheet pan roasted fall vegetables recipe makes a healthy side dish, perfect for any winter occasion. The veggies are roasted until they are crispy on the edges, and fork tender. This side dish is also vegan and gluten-free. It’s so easy and fast to make on a sheet pan, the oven does most of the work. More healthy side dishes that are made on just one baking sheet, check out these Roasted sweet potatoes and brussels sprouts or these Roasted green beans and potatoes.
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Ingredients
These sheet pan roasted fall vegetables is easy to make with wonderful mixture of root vegetables and butternut squash. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Red onion, peeled and cut into wedges
- Carrots, peeled and cut into large chunks
- Butternut squash, peeled and cut into large chunks
- Sweet potato, peeled and cut into large chunks
- Parsnips, peeled and cut into large chunks
- Olive oil, or other neutral oil like avocado or sunflower oil can also be used.
- Spices: sea salt, garlic powder, dried thyme, dried rosemary and ground black pepper.
- Toasted walnuts, pecans or pumpkin seeds, for a nice crunchy topping.
- Parsley, for topping
See recipe card for quantities.
Instructions
These roasted fall vegetables are really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Peel and chop all the vegetables and add them to a large sheet pan.
- Step 2: Add the olive oil and spices and stir well to coat all the veggies. Spread them out evenly into one singe layer.
- Step 3:
Roast the vegetables in the oven, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.
- Step 4: Taste and add more salt and pepper if destined. Add the veggies to a serving platter and top with some nuts and parsley.
Substitutions and Variations
- Onion – Instead of the red onion, a normal yellow or brown onion also works well. 2 or 3 shallots also tastes great.
- Veggies – this recipe uses a mix of root vegetables and butternut squash. This recipe is very versatile and the veggies can easily be substituted with more or less of one of them. For example, if you done like sweet potato, use more carrots or butternut squash. The butternut squash can also be replaced with pumpkin. Also see this Roasted carrots and potatoes or this Roasted sweet potatoes and brussels sprouts.
- Spicy – To add a little spice, top the oven roasted fall vegetables with som red pepper flakes or a drizzle of chili oil.
- Nuts – The roster veggies tastes great topped with some crunchy nuts. Some toasted walnuts or pecans are great options. For an allergy friendly alternative, leave the nuts out or replace with pumpkin seeds or sunflower seeds.
- Herbs – these easy roasted fall vegetables uses a mix of dried thyme and rosemary, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme and rosemary, instead of the dried. Other herbs like sage also tastes great! Just like in these Roasted potatoes with sage.
- Oil – Instead of olive oil, avocado oil is a great alternative.
These Roasted fall vegetables make the prefect side to any holiday, or dinner party. A combination of delicious fall and winter veggies, like butternut squash, sweet potatoes and carrots, all perfectly spiced and roasted to bring out their natural sweetness.
- 1 large red onion, peeled and cut into 1 inch wedges
- 3 medium carrots, peeled and cut into 1 inch chunks
- 1 small butternut squash, peeled and cut into 1 inch chunks
- 1 medium sweet potato, peeled and cut in 1 inch cubes
- 2 medium parsnips, peeled and cut into 1 inch chunks
- ¼ cup olive oil
- 2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ cup toasted chopped walnuts, pecans or pumpkin seeds
- chopped parsley for topping
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Preheat the oven to 400°F (200C) and line a sheet pan or large baking sheet with parchment paper, or lightly grease with oil.
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Peel the carrots, butternut squash, sweet potato and parsnips. Cut into about 1 inch cubes. Peel the red onion and cut into large wedges.
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Place the vegetables on the prepared sheet pan. Drizzle with the olive oil, sprinkle over the spices and stir well until evenly coated. Spread out in an even layer.
-
Roast the vegetables in the oven for about 30-45 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.
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Taste and add more salt and pepper if destined. Top with some nuts and parsley. Serve immediately while hot.
How to store leftovers
This is how you best store any leftover roasted winter vegetables. Place them in an airtight container and seal tight with a lid. Store in the fridge for about to 4-5 days. The vegetables will not be as crispy after being stored and reheated, but still taste delicious. For the best result, reheat them in the oven or the air fryer, that way they will crisp up a little again, see instructions below.
The roasted vegetables can also be frozen for about 4 months.
How to best reheat roasted vegetables
In the oven:
For a large amount of leftovers, reheat them using the oven. On a baking sheet or tray, spread out the vegetables in a an even layer. Preheat the oven to 400ºF (200ºC). Reheat the root vegetables for about 10 minutes or until piping hot, stir ones so they reheat evenly.
In the air fryer:
For a small to medium amount of leftover roasted veggies, the air fryer works great! Preheat the air fryer to 180ºC (350ºF). Place the vegetables in an even layer in the fryer basket, reheat for about 5 minutes or until piping hot. Shake the basket once or twice while reheating.
In the microwave:
This is the fastest and easiest way of reheating any kind of leftover, but the winter veggies won’t get as crispy as when reheated in the oven or air fryer. Place the veggies on a microwave safe plate. Microwave on high, in 30-second intervals, until steaming hot. The plate might be hot, so be carful when removing from the microwave.
Top Tip
- Cut the vegetables in as even size pieces as possible. This will make sure they roast evenly and are done at the same time. Aim for about 1 inch pieces for an even bake.
- Coat the fall vegetables evenly with the olive oil and spices.
- Spread out the vegetables evenly in one even layer. This way they will bake evenly on all sides, for a crispy exterior. If needed, use two sheet pans.
FAQ
For this recipe, I have peeled the sweet potato, parsnip and carrots. They can also de scrubbed clean and the skin left on. The butternut squash needs to be peeled before cut into pieces and roasted.
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