Fall is the season of cozy flavors, warm aromas, and colorful produce.
As the temperatures drop, roasted vegetables become the ultimate comfort food.
From sweet potatoes and carrots to Brussels sprouts and squash, roasting brings out the natural sweetness and depth of autumn vegetables.
Whether you’re preparing a simple weeknight dinner or a festive holiday feast, having a collection of versatile roasted veggie recipes is essential.
In this blog, we’ve compiled 15 fall roasted veggies recipes that are easy, flavorful, and perfect for embracing the season.
15 Delicious Fall Roasted Veggies Recipes You Need to Try
Roasted vegetables are not only healthy but also incredibly versatile.
They can be sweet, savory, spicy, or aromatic, depending on your choice of herbs, spices, and glazes.
With these 15 fall roasted veggies recipes, you can elevate any meal, impress your guests, and celebrate the flavors of the season.
Give these recipes a try and make your fall meals more colorful, comforting, and delicious than ever.
Maple-Glazed Roasted Root Vegetables
This autumn-inspired dish features tender roasted root vegetables coated in a sweet, sticky maple glaze.
Each bite bursts with earthy flavors complemented by a subtle hint of cinnamon and nutmeg.
The natural sweetness of carrots, parsnips, and sweet potatoes makes this dish both comforting and visually vibrant.
Perfect as a side for cozy fall dinners.
Ingredients:
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh thyme leaves
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine carrots, parsnips, and sweet potato cubes.
- Drizzle with olive oil and maple syrup.
- Sprinkle with cinnamon, nutmeg, salt, and pepper.
- Toss until vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, flipping halfway, until tender and caramelized.
- Sprinkle fresh thyme leaves over the vegetables just before serving.
Every bite offers a perfect balance of sweetness and earthiness.
This dish pairs wonderfully with roasted meats or a hearty grain salad.
It’s a visual feast that brings warmth and seasonal charm to your table.
Balsamic-Roasted Brussels Sprouts with Pecans
Brussels sprouts get a rich, tangy makeover with a drizzle of balsamic vinegar.
Each bite has caramelized edges that are crisp and slightly sweet.
Toasted pecans add a crunchy, nutty contrast that elevates the dish.
This recipe is perfect as a side for holiday dinners or cozy weeknight meals.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- Salt and freshly ground black pepper, to taste
- ½ cup toasted pecans, roughly chopped
- 1 teaspoon garlic powder
Instructions:
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, maple syrup, salt, pepper, and garlic powder.
- Spread them evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until edges are golden brown and tender.
- Remove from the oven and sprinkle toasted pecans over the Brussels sprouts.
- Toss gently to combine and serve warm.
The balsamic glaze enhances the natural sweetness of the Brussels sprouts.
Pecans provide a satisfying crunch that complements every bite.
This dish is an elegant, flavorful side that adds autumn charm to your table.
Roasted Butternut Squash with Sage and Parmesan
Roasted butternut squash becomes tender, caramelized, and full of autumn warmth.
Fresh sage leaves add an earthy, fragrant aroma that perfectly complements the squash.
A sprinkle of Parmesan cheese adds a subtle salty richness.
This dish is a cozy, comforting side that pairs well with roasted chicken or hearty grains.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons fresh sage, finely chopped
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a bowl, toss the cubed squash with olive oil, salt, pepper, garlic powder, and chopped sage.
- Spread evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, tossing halfway, until the squash is tender and golden brown.
- Remove from the oven and sprinkle with Parmesan cheese.
- Serve warm as a flavorful side dish.
The sweet, nutty flavor of roasted squash is perfectly balanced by earthy sage.
Parmesan adds depth and richness to every bite.
This dish is a seasonal favorite that warms both the kitchen and the heart.
Honey-Roasted Carrots with Thyme and Orange Zest
Carrots roasted with honey and thyme transform into tender, sweet, and fragrant vegetables.
A touch of orange zest adds brightness and a subtle citrusy note.
This colorful dish enhances any fall or holiday meal.
It’s simple to make but delivers complex, layered flavors that everyone will love.
Ingredients:
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- Zest of 1 orange
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, honey, thyme, orange zest, salt, and pepper.
- Spread the carrots in a single layer on the baking sheet.
- Roast for 25–30 minutes, tossing halfway, until carrots are tender and caramelized.
- Remove from the oven and transfer to a serving dish.
The honey brings a natural sweetness that enhances the carrots.
Orange zest adds a bright, aromatic touch.
This dish is vibrant, flavorful, and perfectly embodies the essence of fall.
Roasted Acorn Squash with Brown Butter and Sage
Acorn squash becomes tender and caramelized when roasted with rich brown butter.
Fresh sage infuses the squash with an earthy, aromatic flavor.
A touch of maple syrup enhances its natural sweetness, creating a comforting autumn dish.
This recipe is perfect as a festive side or a cozy weeknight treat.
Ingredients:
- 2 medium acorn squashes, halved and seeded
- 3 tablespoons unsalted butter
- 1 tablespoon maple syrup
- 1 teaspoon fresh sage, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the squash halves cut side up on the sheet.
- In a small saucepan, melt the butter over medium heat until it turns golden brown and fragrant.
- Stir in maple syrup and chopped sage.
- Brush the brown butter mixture over the cut sides of the squash.
- Sprinkle with salt and pepper.
- Roast for 35–40 minutes, until the squash is soft and caramelized.
- Serve warm, drizzling any remaining butter over the top.
Brown butter adds a nutty richness that enhances the natural sweetness of acorn squash.
Sage provides a fragrant, earthy undertone that makes this dish unforgettable.
This recipe is both elegant and comforting, perfect for autumn gatherings or family dinners.
Spiced Roasted Sweet Potatoes with Cinnamon and Chili
Sweet potatoes become tender and caramelized when roasted with warm spices.
A combination of cinnamon and chili powder creates a subtle sweet-and-spicy flavor.
This dish is colorful, flavorful, and ideal as a hearty fall side.
It pairs beautifully with roasted meats or grain bowls for a complete meal.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, chili powder, smoked paprika, salt, and pepper.
- Spread the cubes in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Remove from the oven and garnish with fresh parsley.
Cinnamon adds warmth while chili gives a gentle kick to each bite.
Smoked paprika enhances the roasted flavor and adds depth.
This dish is a vibrant, aromatic side that celebrates the flavors of fall perfectly.
Roasted Root Vegetable Medley with Garlic and Rosemary
A mix of carrots, parsnips, and turnips becomes golden and flavorful when roasted.
Garlic and rosemary infuse the vegetables with a fragrant, earthy aroma.
This medley is hearty, rustic, and perfect for cozy fall dinners.
It pairs well with roasted meats or can be served over grains for a vegetarian option.
Ingredients:
- 2 large carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 2 medium turnips, peeled and cubed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine carrots, parsnips, and turnips.
- Toss with olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Spread the vegetables evenly on the baking sheet.
- Roast for 30–35 minutes, flipping halfway, until vegetables are tender and golden brown.
- Serve warm as a hearty side dish.
Garlic adds a fragrant depth while rosemary provides an earthy, savory note.
The combination of roasted root vegetables is sweet, earthy, and comforting.
This medley is perfect for showcasing the natural flavors of fall and warming up any meal.
Roasted Carrots with Pomegranate and Feta
Tender roasted carrots are elevated with the sweet-tart flavor of pomegranate seeds.
Crumbled feta cheese adds a creamy, salty contrast that balances the sweetness perfectly.
A drizzle of olive oil and a sprinkle of fresh mint complete this vibrant, festive dish.
This recipe is a stunning side for fall dinners or holiday feasts.
Ingredients:
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ½ cup pomegranate seeds
- ¼ cup crumbled feta cheese
- 1 tablespoon fresh mint, chopped
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss the carrots with olive oil, salt, and pepper.
- Spread the carrots evenly on the baking sheet.
- Roast for 25–30 minutes, until tender and lightly caramelized.
- Remove from the oven and transfer to a serving dish.
- Sprinkle pomegranate seeds, crumbled feta, and chopped mint over the roasted carrots.
Pomegranate seeds provide bursts of sweet-tart flavor.
Feta adds creamy, salty richness that contrasts beautifully with the carrots.
This dish is visually striking, flavorful, and perfect for fall gatherings.
Roasted Parsnip and Apple Medley with Thyme
Parsnips and apples roast together to create a naturally sweet, earthy combination.
Fresh thyme infuses the dish with a fragrant, savory note that balances the sweetness.
This medley is ideal as a side dish for roasted meats or a comforting vegetarian option.
It embodies the cozy flavors of autumn in every bite.
Ingredients:
- 3 medium parsnips, peeled and cut into sticks
- 2 medium apples, cored and sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss parsnips and apple slices with olive oil, thyme, salt, and pepper.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until parsnips are tender and apples are caramelized.
- Serve warm as a flavorful side dish.
Apples add a natural sweetness that complements the earthy parsnips.
Thyme provides an aromatic, savory layer that enhances the flavors.
This dish is comforting, seasonal, and perfect for cozy autumn dinners.
Roasted Beets with Balsamic Glaze and Walnuts
Roasted beets become tender, sweet, and earthy with a rich, deep flavor.
A drizzle of balsamic glaze adds a tangy-sweet punch.
Toasted walnuts add a crunchy, nutty contrast, while fresh herbs provide a fragrant finish.
This dish is elegant, colorful, and ideal as a festive side or salad topping.
Ingredients:
- 4 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic glaze
- ¼ cup toasted walnuts, roughly chopped
- 1 teaspoon fresh thyme, chopped
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss beet wedges with olive oil, salt, and pepper.
- Spread evenly on the baking sheet.
- Roast for 35–40 minutes, flipping halfway, until tender and caramelized.
- Drizzle with balsamic glaze and sprinkle toasted walnuts and thyme over the top.
Beets’ natural sweetness is enhanced by the tangy balsamic glaze.
Walnuts provide a crunchy texture that contrasts with the soft, roasted beets.
This dish is visually stunning, flavorful, and perfect for special autumn meals.
Roasted Cauliflower with Turmeric and Lemon
Cauliflower florets roast to golden perfection, developing a nutty, slightly crisp texture.
Ground turmeric adds warmth and a vibrant golden color.
A squeeze of fresh lemon brightens the dish and balances the earthy flavors.
This recipe is healthy, aromatic, and makes a striking addition to any fall meal.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh parsley, chopped (optional)
Instructions:
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, turmeric, salt, and pepper.
- Spread evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until edges are golden and tender.
- Remove from oven and drizzle with fresh lemon juice.
- Garnish with chopped parsley before serving.
Turmeric adds warmth and depth while enhancing visual appeal.
Lemon juice balances the flavors with brightness and acidity.
This dish is vibrant, healthy, and a perfect autumn side.
Roasted Butternut Squash and Red Onion with Rosemary
Sweet butternut squash caramelizes beautifully in the oven.
Red onions add a mild sweetness and subtle tang.
Fresh rosemary infuses the dish with a fragrant, earthy aroma.
This recipe is hearty, colorful, and ideal for fall dinners or vegetarian meals.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 large red onion, sliced into wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss squash and onion with olive oil, rosemary, salt, and pepper.
- Spread in a single layer on the baking sheet.
- Roast for 30–35 minutes, flipping halfway, until vegetables are tender and caramelized.
- Serve warm as a flavorful side dish.
Butternut squash adds natural sweetness and a soft texture.
Red onions provide mild tang and extra flavor complexity.
Rosemary brings an aromatic depth that makes this dish irresistible.
Roasted Fennel and Carrots with Honey and Thyme
Fennel bulbs roast to tender perfection, releasing a subtle licorice-like aroma.
Carrots add natural sweetness and vibrant color to the dish.
A drizzle of honey and sprinkle of fresh thyme enhance the flavors.
This recipe is elegant, flavorful, and ideal for festive fall dinners.
Ingredients:
- 2 fennel bulbs, trimmed and sliced
- 3 large carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss fennel and carrots with olive oil, honey, thyme, salt, and pepper.
- Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Serve warm as a seasonal side dish.
Fennel adds a delicate, aromatic flavor with subtle sweetness.
Honey and thyme enhance both sweetness and earthiness for a perfect balance.
This dish is vibrant, fragrant, and brings an elegant touch to any fall table
Roasted Sweet Potato and Brussels Sprouts with Balsamic Glaze
Sweet potatoes and Brussels sprouts roast together to create a sweet and savory dish.
Balsamic glaze adds a tangy richness that enhances the natural flavors.
A touch of olive oil and seasoning ensures a perfectly caramelized texture.
This recipe is hearty, flavorful, and ideal as a side for autumn dinners.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss sweet potatoes and Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Spread evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until vegetables are tender and caramelized.
- Remove from oven and drizzle with balsamic glaze.
- Serve warm as a flavorful side dish.
The natural sweetness of the sweet potatoes pairs perfectly with the earthy Brussels sprouts.
Balsamic glaze adds tang and depth, elevating the dish.
This dish is hearty, visually appealing, and perfect for autumn meals.
Roasted Pumpkin with Sage and Garlic
Pumpkin becomes tender and caramelized when roasted with olive oil and garlic.
Fresh sage adds an earthy, aromatic flavor that complements the pumpkin perfectly.
This dish is comforting, seasonal, and ideal as a side for fall and holiday meals.
It’s simple to make but delivers complex, layered flavors.
Ingredients:
- 1 small pumpkin, peeled, seeded, and cubed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss pumpkin cubes with olive oil, garlic, sage, salt, and pepper.
- Spread in a single layer on the baking sheet.
- Roast for 30–35 minutes, flipping halfway, until tender and golden.
- Serve warm as a flavorful autumn side.
Garlic enhances the natural sweetness of pumpkin with a fragrant depth.
Sage adds an earthy, aromatic note that makes this dish unforgettable.
This roasted pumpkin dish is cozy, flavorful, and perfect for seasonal meals.
