Roasted Fall Vegetables

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS.

A dish of roasted fall vegetables is the go-to side dish for any meal you make. There are so many ways to season them, and they are ready in minutes.

Whether you are making turkey tips for Thanksgiving or a comforting meal of your favorite meatloaf, these vegetables add flavor and nutrition to every single meal.

Roasted Fall Vegetables.

Want more recipes like this? Sign up to get them right in your inbox!

I am always one to have a side dish with every single meal. I can’t eat any mains without one. Get this: for me, even a plate of pasta needs an accompanying bowl of salad – it’s just how I roll.

Roasting vegetables is by far, the easiest way to squeeze in a side dish for all of your family’s dinners. Autumn is one of the best times of the year, and you will love a good serving of roasted fall vegetables with your meats and mains.

Carrots, sweet potato, and mushrooms.

How To Make Easy Roasted Vegetables

For this particular recipe, I opted to use carrots, sweet potatoes and mushrooms. All of the ingredients combined offer an interesting flavor profile. Also, the carrots offer a much needed crunch, since the sweet potatoes and mushrooms are so much softer in texture.

Kitchen Tools Needed:

Peeling carrots.

Ingredients Needed

All the exact amounts you need are in the printable recipe card at the bottom of this post. First, here is a quick list of what you need to get from the store.

My recipe for roasted fall vegetables is exactly what you need this season. It's easy and delicious and a perfect way to add some color to your next family meal. #roastedvegetables

How to Cook-Up Roasted Fall Vegetables

Roasting vegetables is a lot easier than you think. The key to veggie roasting is to preheat the oven to 400 degrees F. I learned that this number is the best temperature to roasting most, if not all, veggies. The one thing I alter is the actual time the veggies sit in the oven to cook. I adjust accordingly, all based on vegetable type, vegetable texture, etc.

How to roast fall and winter veggies.

Build On This Basic Recipe

You probably already have most ingredients to roast a few vegetables. Really, all it takes is extra virgin olive oil, salt, and pepper. From those basics, you can take it up a notch by adding other seasonings and ingredients. But, oil and salt and pepper are the foundations for roastin’ up those veggies! Trust me, you’ll have them ready just in time for dinner.

Roasted Fall Vegetables

Wash Your Vegetables

This tip is very important. Rinse all the vegetables before you chop them up and bake them. It will make them so much safer to eat.

Roasted Fall Vegetables

Use Your Favorite Seasonings

I just used a basic base of olive oil, salt, and pepper. If you want them to taste spicier, I suggest adding paprika and red pepper flakes.

For Italian roasted vegetables, use a combination of parsley, oregano, and basil.

Roasted Fall Vegetables

It’s seriously that easy to roast your favorite fall vegetables. This is why I turn to this recipe whenever my meals are lacking veggies or color.

Roasted Fall Vegetables
No ratings yet

Roasted Fall Vegetables

Print Recipe
Roasted fall vegetables is a favorite side dish during this time of the year – easy to make and always delicious! 
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins

SERVINGS

4

Equipment

  • Baking Pan
  • Oven

Ingredients

  • 1 sweet potato
  • 6-7 large brown mushrooms
  • 6-7 carrots
  • 4-5 tbsp extra virgin olive oil
  • Salt and Pepper to taste
  • 5-7 pecans halves chopped into small pieces
  • Honey for drizzling

Instructions

  • Preheat oven to 400 degrees F. Have a pan ready and set aside.
  • Peel sweet potato and cut into bite-sized cubes, about ½ an inch in size. Place into pan.
  • Thoroughly wash mushrooms and dry. De-stem each one and cut in half. Place into pan.
  • Wash all the carrots and cut off the ends on each one. Set on top of the bed of mushrooms and sweet potatoes.
  • Pour extra virgin olive oil over the vegetables and sprinkle with salt and pepper.
  • Top off the oiled veggies with chopped pecans.
  • Roast in the oven for 25-30 minutes.
  • Remove from oven and drizzle honey over on top.
  • Serve as a side and enjoy.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 106mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 23303IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: easy fall recipe, fall vegetable roast, vegetable roast
Servings: 4
Calories: 229kcal

Roasted vegetables Thanksgiving side dish.

Love these recipes? Get our latest recipes in your inbox. Sign up now!

More Easy Recipes

If you enjoyed these fall roasted vegetables, here are some more easy recipes you should try next!

Leave a Reply

Your email address will not be published.

Recipe Rating




11 Comments

  1. I am all about the sweet, and savory roasted fall veggies! This time of year is my favorite here in New England.

  2. I love roasted vegetables. This is the perfect time of year for them too. One of my favorites to have during fall.

  3. I’ve never tried this before because it’s not common for us to roast veggies. It’s looks yummy and I’d love ot try it!