This roasted fall vegetables recipe with butternut squash is the perfect vegetable side for autumn! It’s healthy, delicious, and requires minimal effort.
Fall is the season for cozy meals, warm flavors, and colorful vegetables that truly shine when roasted. Thereโs something magical about the way the autumn harvest can be transformed in the oven โ crispy edges, caramelized sweetness, and deep, savory goodness in every bite.
And the best part? Itโs super easy to prepare! Sheet pan vegetables are one of the easiest ways to cook vegetables and turn them into a delicious, vitamin-packed side dish that’s perfect for the entire family. Plus, leftovers can easily be turned into a salad the next day.
If you love sheet pan vegetables, you must also try these two recipes: Roasted Vegetables with Feta and Roasted Squash with Feta!
Why You’ll Love Roasted Vegetables
Roasting vegetables is one of my go-to cooking methods โ itโs quick to prepare, incredibly versatile, and offers a rainbow of flavors. Once theyโre in the oven, youโve got time to whip up a green salad, a quick main dish, or simply relax! ๐
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Another thing I love about roasted vegetables is how customizable they are. While Iโm particularly fond of this autumn veggie combo with butternut squash, you can honestly use any vegetables you have on hand. Roasting brings out the full flavor of any vegetable, making them delicious every time!
Plus, roasted fall vegetables are the perfect side dish for just about any meal! Serve them alongside your favorite protein, for Thanksgiving dinner, or toss them into a grain bowl with quinoa for a hearty vegetarian dinner. You can even use them to top salads!
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Ingredients
See recipe card for quantities.
- Butternut Squash: I love the nutty flavor of roasted butternut squash, but you can also use Red Kuri Squash or Muscat Pumpkin.
- Sweet Potatoes: These add healthy carbohydrates and a natural sweetness.
- Beets: Roasting beets makes them tender with a deep, earthy flavor that pairs perfectly with squash and sweet potatoes. Plus, they add a beautiful splash of color to your plate!
- Red Onion: Adds a slight sweetness and savory depth.
- Olive Oil: Essential for roasting.
- Lemon: Grated lemon zest and freshly squeezed lemon juice give the vegetables a fresh, zesty kick.
- Sage: Fresh sage complements fall vegetables wonderfully, but dried sage works too. (I love eating the crispy roasted sage, but feel free to remove it before serving.)
- Spices: Paprika, coriander, cumin, salt, and black pepper.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way โ definitely recommended if youโre a cooking beginner!
- PREP: Wash the butternut squash, cut it in half, and scoop out the seeds with a spoon. Wash the sweet potatoes and beets thoroughly. Peel the onions. Cut all the vegetables into similar-sized, bite-sized pieces, and slice the onion into wedges.
- SEASON: Add the vegetables along with the olive oil, lemon juice, zest, and spices into a large bowl and toss well using your hands.
- ROAST: Spread the seasoned vegetables in a single layer on a non-stick baking sheet and roast for 30 minutes in a preheated oven at 400ยฐF (200ยฐC), turning once halfway through for even roasting.
- Serve & Enjoy!
Pro Baking Tip
For the best results, roast the vegetables on a non-stick rimmed baking sheet without parchment paper. Direct heat from the baking sheet yields much better results. I use this Chefmade baking sheet, which Iโve had for over a year. Itโs sturdy, easy to clean, and great for roasting and baking.
Variations
- Cheesy: After 20 minutes of roasting, sprinkle some crumbled feta cheese over the veggies and roast for another 10 minutes for a melty, cheesy finish.
- Herbs: Add dried herbs before roasting, or garnish with fresh parsley or chives just before serving.
- Spicy: If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to the vegetable mix.
- Seasonal Veggies: You can switch up the veggies with other fall produce like parsnips, carrots, fennel, bell peppers, or Brussels sprouts. This recipe is also great for using up vegetable leftovers.
- Creamy: Drizzle the roasted vegetables with tahini sauce or this tahini-yogurt sauce from this recipe to add a creamy finish.
- Garlic Lovers: Add a pinch of garlic powder or two whole garlic cloves for an aromatic garlic taste.
Storage Instructions
Store leftovers in an airtight container in the fridge. Theyโll stay fresh for 2-3 days.
Reheat in a 400ยฐF preheated oven for 15 minutes. Alternatively, you can enjoy them cold, tossed into a kale and lentil salad or mixed with quinoa and this white balsamic vinaigrette for a filling salad.
More Roasted Vegetable Recipes
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๐ Recipe
Roasted Fall Vegetables
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Save This Recipe! ๐
Ingredients
- 10.5 oz butternut squash
- 10.5 oz sweet potato
- 10.5 oz beetroot
- 2 red onions
- 1 sprig fresh sage or ยฝ tsp dried sage
- 2 tbsp olive oil
- 1 lemon grated zest & juice
- 1 tsp ground cumin
- ยฝ tsp ground paprika
- ยฝ tsp ground coriander
- ยฝ tsp salt
- ยฝ tsp black pepper
Instructions
- Preheat the oven to 400ยฐF (200ยฐC).
- Wash the butternut squash, cut it in half, and scoop out the seeds with a spoon. Wash the sweet potatoes and beets thoroughly. Peel the onions. Cut all the vegetables into similar-sized, bite-sized pieces, and slice the onion into wedges.
- Add the vegetables along with the olive oil, lemon juice, zest, and spices into a large bowl and toss well using your hands.
- Spread the seasoned vegetables in a single layer on a non-stick baking sheet and roast for 30 minutes in the preheated oven, turning once halfway through for even roasting.
- Serve & Enjoy! โ I love eating the crispy roasted sage, but feel free to remove it before serving.
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