15 Delicious Fall Veggie Recipes to Try This Season

Fall is the perfect season to celebrate vegetables at the peak of their flavor.

From hearty root vegetables to vibrant squash and sweet corn, autumn produce brings warmth, color, and nutrition to every meal.

Whether roasted, sautéed, or tossed into soups and salads, fall veggies can be the star of your dinner table.

These fall veggie recipes showcase the season’s bounty, combining cozy flavors with simple, wholesome ingredients.

They are perfect for weeknight dinners, family gatherings, or holiday meals, offering comforting and nourishing dishes for everyone.

15 Delicious Fall Veggie Recipes to Try This Season

Fall vegetables are versatile, flavorful, and packed with nutrients.

From roasted medleys to hearty casseroles and vibrant salads, these recipes highlight the best autumn produce.

With these fall veggie recipes, you can enjoy seasonal meals that are healthy, satisfying, and full of flavor.

Embrace the colors, textures, and tastes of fall while creating comforting and memorable dishes for your table.

Roasted Butternut Squash and Brussels Sprouts

This hearty fall vegetable dish combines sweet, tender butternut squash with nutty roasted Brussels sprouts.

A drizzle of olive oil and a sprinkle of fresh herbs bring out the natural flavors of the vegetables.

Roasting caramelizes the edges, creating a deliciously crisp exterior and a soft, flavorful interior.

It’s perfect as a side dish for weeknight dinners, holiday meals, or autumn gatherings.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 tablespoon balsamic glaze (optional)

Instructions:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper.
• Spread vegetables in a single layer on a baking sheet.
• Roast for 25–30 minutes, stirring halfway, until golden brown and tender.
• Remove from the oven and drizzle with balsamic glaze, if desired.
• Serve warm as a side dish.

The natural sweetness of butternut squash complements the slightly bitter Brussels sprouts.

Roasting enhances the flavors, creating caramelized edges and tender centers.

This dish is comforting, healthy, and perfect for celebrating autumn vegetables.

Maple Glazed Carrots and Parsnips

This fall vegetable recipe combines sweet carrots and earthy parsnips with a rich maple glaze.

The natural sugars in the vegetables caramelize during roasting, creating a flavorful, golden exterior.

A touch of butter and maple syrup elevates the dish, making it perfect for cozy dinners or holiday sides.

It’s easy to prepare and delivers a beautiful, colorful presentation on any table.

Ingredients:

• 3 large carrots, peeled and sliced
• 3 large parsnips, peeled and sliced
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon butter, melted
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves (optional)

Instructions:

• Preheat the oven to 400°F (200°C).
• In a bowl, toss carrots and parsnips with olive oil, maple syrup, melted butter, salt, pepper, and thyme.
• Spread the vegetables evenly on a baking sheet.
• Roast for 25–30 minutes, stirring once, until tender and caramelized.
• Remove from the oven and transfer to a serving dish.
• Serve warm as a side to roasted meats or grain dishes.

Maple syrup enhances the natural sweetness of the vegetables.

Caramelized edges and tender centers create a rich, flavorful fall dish.

This recipe is simple, delicious, and perfect for seasonal dinners or festive occasions.

Autumn Roasted Root Vegetable Medley

This colorful medley features a combination of root vegetables, including sweet potatoes, beets, and turnips.

A light coating of olive oil, garlic, and rosemary brings out the earthy flavors of the fall harvest.

Roasting intensifies the vegetables’ natural sweetness and creates a tender, caramelized texture.

It’s a versatile side dish that pairs well with poultry, pork, or vegetarian main courses.

Ingredients:

• 1 cup sweet potatoes, peeled and cubed
• 1 cup beets, peeled and cubed
• 1 cup turnips, peeled and cubed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss sweet potatoes, beets, and turnips with olive oil, garlic, rosemary, salt, and pepper.
• Spread the vegetables on a baking sheet in a single layer.
• Roast for 35–40 minutes, stirring halfway, until tender and caramelized.
• Remove from the oven and transfer to a serving dish.
• Serve warm as a flavorful autumn side.

Roasting brings out the natural sweetness and earthy flavors of the root vegetables.

The garlic and rosemary add depth and aromatic richness to the dish.

This medley is vibrant, hearty, and a perfect showcase of seasonal fall produce.

Honey Roasted Acorn Squash

This fall recipe features tender acorn squash roasted with a drizzle of honey and a hint of cinnamon.

The roasting process caramelizes the natural sugars, creating a sweet, nutty flavor with a soft, melt-in-your-mouth texture.

It’s a simple yet elegant side dish that pairs perfectly with poultry or autumn-inspired grain bowls.

The warm, golden squash brings both comfort and color to any fall table.

Ingredients:

• 2 acorn squash, halved and seeded
• 3 tablespoons olive oil
• 2 tablespoons honey
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Brush the cut sides of the acorn squash with olive oil, honey, cinnamon, salt, and pepper.
• Place squash halves cut-side down on a baking sheet.
• Roast for 30–35 minutes until tender and caramelized.
• Remove from oven and transfer to a serving platter.
• Serve warm as a side dish.

Honey enhances the natural sweetness of the acorn squash.

Cinnamon adds warmth, creating a classic fall flavor combination.

This dish is simple, flavorful, and perfect for seasonal autumn meals.

Garlic Roasted Cauliflower and Broccoli

This fall vegetable dish combines the nutty flavors of roasted cauliflower and broccoli with fragrant garlic.

Olive oil and a touch of salt enhance the natural taste while creating crispy, caramelized edges.

It’s a versatile side dish that complements roasted meats, grain bowls, or hearty fall soups.

The tender, golden florets deliver both flavor and texture in every bite.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 teaspoon lemon juice (optional)

Instructions:

• Preheat the oven to 425°F (220°C).
• In a large bowl, toss cauliflower and broccoli florets with olive oil, garlic, salt, and pepper.
• Spread the vegetables in a single layer on a baking sheet.
• Roast for 20–25 minutes, stirring halfway, until golden and tender.
• Drizzle with lemon juice if desired, then transfer to a serving dish.
• Serve warm as a flavorful side.

Roasting brings out the nutty, slightly sweet flavors of the vegetables.

Garlic adds aromatic depth, enhancing the overall taste.

This dish is easy, healthy, and a perfect addition to any fall meal

Sweet Potato and Red Onion Hash

This fall-inspired hash features caramelized sweet potatoes paired with tender red onions and aromatic herbs.

It’s a versatile dish that works as a side for breakfast, brunch, or dinner.

A touch of olive oil and seasoning brings out the natural sweetness of the potatoes and balances the sharpness of the onions.

The result is a colorful, flavorful, and hearty vegetable dish that’s perfect for fall.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 1 large red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika (optional)

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add diced sweet potatoes and cook for 5–7 minutes, stirring occasionally.
• Add sliced red onion, rosemary, salt, pepper, and smoked paprika if using.
• Continue cooking for 15–20 minutes until potatoes are tender and slightly caramelized.
• Transfer to a serving dish and serve warm.

Sweet potatoes provide natural sweetness and a hearty texture.

Red onions add a mild, savory contrast and depth of flavor.

This hash is vibrant, flavorful, and a perfect way to enjoy fall vegetables

Balsamic Roasted Root Vegetables

This fall recipe combines carrots, parsnips, and beets roasted with a sweet and tangy balsamic glaze.

The roasting process enhances the natural sweetness of the vegetables while the balsamic adds depth and complexity.

It’s a colorful and flavorful side dish perfect for family dinners or holiday feasts.

The combination of tender vegetables and caramelized edges makes every bite satisfying and rich.

Ingredients:

• 2 cups carrots, peeled and sliced
• 2 cups parsnips, peeled and sliced
• 1 cup beets, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss carrots, parsnips, and beets with olive oil, balsamic vinegar, thyme, salt, and pepper.
• Spread the vegetables on a baking sheet in a single layer.
• Roast for 30–35 minutes, stirring halfway, until tender and caramelized.
• Transfer to a serving dish and serve warm.

Balsamic vinegar enhances the natural sweetness of root vegetables.

Caramelized edges and tender centers create a rich, flavorful fall dish.

This recipe is vibrant, hearty, and perfect for autumn meals or festive gatherings.

Sage and Brown Butter Roasted Pumpkin

This fall recipe features pumpkin cubes roasted with nutty brown butter and fragrant fresh sage.

The roasting process creates a tender interior and golden, caramelized edges that enhance natural sweetness.

Brown butter adds richness and depth, while sage provides a savory, aromatic note.

It’s an elegant side dish that pairs beautifully with roasted meats or grain-based meals.

Ingredients:

• 4 cups pumpkin, peeled and cubed
• 3 tablespoons unsalted butter
• 1 teaspoon fresh sage, chopped
• Salt and freshly ground black pepper, to taste
• 1 teaspoon maple syrup (optional)

Instructions:

• Preheat the oven to 400°F (200°C).
• In a skillet, melt butter over medium heat until it turns golden brown.
• Toss pumpkin cubes with brown butter, sage, salt, pepper, and maple syrup if desired.
• Spread on a baking sheet in a single layer.
• Roast for 25–30 minutes until tender and caramelized, stirring halfway through.
• Serve warm as a side dish.

Brown butter adds a rich, nutty flavor that complements the pumpkin’s sweetness.

Sage adds an aromatic, earthy balance for a sophisticated fall dish.

This recipe is flavorful, comforting, and perfect for seasonal meals.

Autumn Vegetable Grain Bowl

This fall recipe features a mix of roasted vegetables served over warm grains like quinoa or farro.

Sweet potatoes, Brussels sprouts, and carrots are roasted and combined with a simple maple-tahini dressing.

It’s a hearty, nutritious, and colorful dish perfect for lunch, dinner, or meal prep.

The combination of tender roasted vegetables and nutty grains creates a satisfying and balanced meal.

Ingredients:

• 1 cup cooked quinoa or farro
• 1 cup roasted sweet potatoes
• 1 cup roasted Brussels sprouts
• 1 cup roasted carrots
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon lemon juice

Instructions:

• Preheat the oven to 400°F (200°C) and roast vegetables with olive oil, salt, and pepper until tender.
• In a small bowl, whisk together tahini, maple syrup, lemon juice, salt, and pepper.
• Place cooked grains in a serving bowl and top with roasted vegetables.
• Drizzle the maple-tahini dressing over the top.
• Toss gently and serve warm.

Roasted vegetables provide natural sweetness and fall flavor.

The tahini-maple dressing adds richness and a subtle nutty sweetness.

This grain bowl is healthy, hearty, and perfect for enjoying seasonal produce.

Roasted Cauliflower Steaks with Garlic and Herb

This fall recipe features thick cauliflower slices roasted to golden perfection with garlic and fresh herbs.

The roasting process creates tender interiors with crispy edges, enhancing the vegetable’s natural flavor.

A drizzle of olive oil and a sprinkle of fresh parsley elevate this simple dish into an elegant side.

It’s perfect for vegetarian meals, cozy dinners, or as part of a festive autumn spread.

Ingredients:

• 1 large cauliflower, sliced into 1-inch thick steaks
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme or rosemary, chopped
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Preheat the oven to 425°F (220°C).
• Brush cauliflower steaks with olive oil, garlic, thyme, salt, and pepper.
• Place on a baking sheet and roast for 20–25 minutes until tender and golden brown.
• Remove from the oven and garnish with fresh parsley.
• Serve warm as a side dish.

Roasting enhances the natural sweetness and nuttiness of cauliflower.

Fresh herbs and garlic add aromatic depth and flavor.

This dish is simple, flavorful, and perfect for celebrating fall vegetables.

Spiced Roasted Carrot and Beet Salad

This fall salad combines earthy roasted beets and sweet carrots with a warming spice blend.

A touch of olive oil, cinnamon, and nutmeg enhances the vegetables’ natural flavors, while a drizzle of balsamic adds brightness.

It’s colorful, nutritious, and works well as a side dish or light vegetarian main.

The combination of roasted vegetables and aromatic spices makes this salad cozy and seasonal.

Ingredients:

• 2 cups carrots, peeled and sliced
• 2 cups beets, peeled and cubed
• 3 tablespoons olive oil
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and freshly ground black pepper, to taste
• 1 tablespoon balsamic glaze, for drizzling

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss carrots and beets with olive oil, cinnamon, nutmeg, salt, and pepper.
• Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
• Transfer to a serving dish and drizzle with balsamic glaze.
• Serve warm or at room temperature.

Cinnamon and nutmeg provide warm, cozy flavors to the sweet vegetables.

Roasting caramelizes the edges, creating depth and richness in every bite.

This salad is colorful, aromatic, and perfect for fall dining.

Garlic and Rosemary Roasted Winter Squash

This fall recipe highlights winter squash roasted with fragrant rosemary and garlic.

The olive oil coating ensures a crispy exterior while keeping the squash tender and flavorful inside.

It’s a simple side dish that pairs beautifully with roasted meats, grains, or vegetarian mains.

The earthy flavors and caramelized edges make this dish a comforting autumn favorite.

Ingredients:

• 4 cups winter squash, peeled and cubed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss squash cubes with olive oil, garlic, rosemary, salt, and pepper.
• Spread on a baking sheet in a single layer.
• Roast for 25–30 minutes, stirring halfway, until golden and tender.
• Transfer to a serving dish and serve warm.

Roasted winter squash brings natural sweetness and a tender texture.

Garlic and rosemary add aromatic depth and savory notes.

This dish is simple, flavorful, and perfect for celebrating seasonal autumn vegetables

Roasted Fennel and Carrot Medley

This fall recipe features sweet carrots paired with aromatic fennel for a tender, flavorful vegetable side.

Roasting enhances the natural sweetness of the carrots and softens the fennel while caramelizing the edges.

A drizzle of olive oil and a sprinkle of fresh thyme elevate the flavors beautifully.

It’s perfect as a side for poultry, pork, or a cozy vegetarian meal.

Ingredients:

• 2 cups carrots, peeled and sliced
• 2 cups fennel bulbs, sliced
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss carrots and fennel with olive oil, thyme, salt, and pepper.
• Spread in a single layer on a baking sheet.
• Roast for 25–30 minutes until tender and lightly caramelized, stirring halfway.
• Transfer to a serving dish and serve warm.

Carrots provide natural sweetness while fennel adds subtle anise-like flavor.

The caramelized edges and tender texture make this medley deliciously comforting.

This dish is simple, flavorful, and a perfect way to showcase fall vegetables.

Autumn Stuffed Bell Peppers

This fall recipe features colorful bell peppers stuffed with a mixture of quinoa, roasted vegetables, and warm spices.

The filling is hearty, flavorful, and perfect for a vegetarian main or side dish.

Baking the peppers softens them while melding the flavors of the filling.

It’s a visually stunning and satisfying way to enjoy seasonal fall produce.

Ingredients:

• 4 large bell peppers, tops cut off and seeded
• 1 cup cooked quinoa
• 1 cup roasted vegetables (carrots, zucchini, or squash)
• ½ cup shredded cheese (optional)
• 1 teaspoon olive oil
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• In a bowl, mix cooked quinoa, roasted vegetables, olive oil, smoked paprika, salt, and pepper.
• Stuff the mixture into the prepared bell peppers.
• Top with shredded cheese if using.
• Place peppers in a baking dish and bake for 25–30 minutes until tender.
• Serve warm as a main dish or side.

The roasted vegetable filling is hearty and flavorful.

Bell peppers soften and add a vibrant, slightly sweet contrast to the filling.

This dish is colorful, satisfying, and perfect for a cozy fall meal.

Maple Roasted Delicata Squash

This fall recipe features delicata squash roasted with a sweet maple glaze and a touch of cinnamon.

The squash becomes tender with lightly caramelized edges that bring out its natural sweetness.

A sprinkle of salt balances the flavors, while a dash of cinnamon adds warm autumn notes.

It’s a simple yet elegant side dish perfect for fall dinners and holiday gatherings.

Ingredients:

• 2 delicata squash, halved and seeded
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Slice the squash into half-inch rings.
• Toss with olive oil, maple syrup, cinnamon, salt, and pepper.
• Arrange in a single layer on a baking sheet.
• Roast for 25–30 minutes until tender and caramelized, flipping halfway.
• Transfer to a serving dish and serve warm.

Maple syrup enhances the natural sweetness of delicata squash.

Cinnamon adds warmth, creating a cozy fall flavor profile.

This dish is simple, flavorful, and a perfect addition to autumn meals.