These Roasted Fall Vegetables are the perfect side dish when fall produce is in season! Brussels sprouts, sweet butternut squash, and red onion with thyme and rosemary all on one sheet pan. Serve with your favorite protein and whole grain to make it a balanced meal!
As a dietitian, I am always excited at the turn of a new season. And fall is my favorite for cooking! I love all the root vegetables, warming spices, and fresh herbs that come with autumn. Roasting veggies like in this recipe is one of my favorite ways to make the most of seasonal produce.
If you're looking for an easy side dish to add savory flavor to your next weeknight meal, this is it! Or bring it to Thanksgiving dinner or the holiday table with a simple dressing. 😊
Some of my favorite things to serve with these fall roasted veggies are Chicken Sage Meatballs and quinoa or pasta, balsamic chicken and bone broth rice, or smoked paprika salmon.
More Healthy Fall Recipes
- Sheet Pan Chicken Sage Meatballs & Gnocchi
- Fall Harvest Pasta Salad
- Turkey Vegetable Chili
- Slow Cooker White Chicken Chili
- Butternut Squash Soup with Carrots and Apple
- Roasted Beet & Arugula Salad with Goat Cheese
- Kale Harvest Salad with Sweet Potatoes
- Roasted Cauliflower & Carrot Bowl with Chickpeas
- Creamy Buffalo Chicken Salad
- One Pot Pumpkin Chili
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Key Ingredient Notes and Substitutions
This fall vegetables recipe is made with simple ingredients. Below are the main ingredients. Check the recipe card for the measurements.
- Brussels Sprouts - brussels sprouts are sometimes called "little cabbages" and are a classic cruciferous fall veggie. They add dietary fiber, vitamin K, and vitamin C.
- Butternut Squash - one of my favorite fall veggies and an easy way to add natural sweetness. Butternut squash provides vitamins C & A and potassium. You can substitute with delicata squash, sweet potatoes, purple sweet potatoes, baby potatoes, or purple potatoes.
- Red Onion - to add flavor. If you don't like onion, feel free to leave it out or replace it with another favorite like carrots, broccoli, or cauliflower.
- Dried & Fresh herbs - fresh thyme adds a really nice flavor here and has such a fragrant smell. I use dried rosemary and garlic powder for even more flavor. You can substitute the fresh thyme for dried thyme and the dried rosemary for fresh rosemary depending on what you have.
- Extra Virgin Olive Oil - to roast the vegetables and help them crisp up. Avocado oil works too.
- Kosher Salt and Black pepper - to tie everything together.
- Optional: a squeeze of lemon juice or drizzle of balsamic vinegar at the end - this simple step makes a big difference! If you like sweeter, a drizzle of maple syrup works great here too.
How to Make Roasted Fall Vegetables
Below are the instructions for how to make these seasonal veggies with photos that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 425℉ (218°C). Prepare a large baking sheet with parchment paper for easy clean-up. Spray with cooking spray. Dice the butternut squash, half the brussels sprouts, and slice the red onion.
- Step 2: Add the butternut squash, brussels sprouts, and red onion to the large sheet pan in a single layer and coat them in the olive oil, fresh thyme, rosemary, garlic powder, and salt and pepper. Bake in the preheated oven for 30-40 minutes, until golden brown and fork tender. Time will vary depending on the oven.
- Step 3: Optional: add a squeeze of lemon or drizzle of balsamic vinegar on top.
Hint: keep an eye on them around 30 minutes to prevent them from overcooking.
Dietitian Tip
Easy recipes like this are great to keep on hand for when you need side dishes you can throw together quickly. Since everything is done at the same time, it's relatively hands-off and once it's in the oven you can prepare the rest of the meal or work on cleaning up the kitchen so you don't have to do it after eating!
Variations
One of the best parts about these fall roasted vegetables is that you can easily customize them to your taste. Below are a few ideas.
- More Vegetables - other vegetables that work great with this recipe are sweet potatoes, baby potatoes, broccoli, cauliflower, carrots, or beets.
- Sweet - butternut squash adds natural sugars and sweetness but if you like the idea of maple veggies, add a drizzle of maple syrup after they come out of the oven. Honey works here too.
- Dress it up - when it comes to vegetable recipes, topping it with a delicious dressing is one of the best ways to add more flavor and make it something special. So add some maple balsamic dressing or maple dijon with apple cider vinegar right when it comes out of the oven.
- Yogurt Tahini Sauce - serve them on a bed of yogurt tahini sauce for a Mediterranean inspired side dish.
- Hot Honey Feta Sauce - serve these vegetables on a bed of hot honey feta with roasted pumpkin seeds or pomegranate seeds on top for the holiday table. Serve with pork chops or roasted chicken.
- Whipped Ricotta - these are amazing with whipped ricotta sweetened with a hint of honey. It's a an easy way to take this simple recipe to a holiday-worthy side dish.
Storage for Fall Roasted Vegetables
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- For best results, chop the vegetables into similar sizes to ensure everything cooks evenly.
- Spread them in an even layer on the sheet pan. You may need to use 2 prepared baking sheets if you don't have one large enough to fit everything in a single layer.
- You can substitute the fresh thyme with 1 teaspoon of dried thyme.
FAQ
While healthy means something different to everyone, these fall roasted veggies are nutrient-rich. They provide dietary fiber to help support gut health and keep you full longer, and plenty of nutrients including vitamins A, C, and K, potassium, and antioxidants.
For sure! You can save time by using precut butternut squash and brussels.
I use my half sheet pan. If you don't have one that big, just use 2 sheet pans instead of 1.
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Pairing
These are my favorite dishes to serve with fall roasted vegetables:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Fall Roasted Vegetables with Thyme and Rosemary
Equipment
Ingredients
- 3 cups halved brussels sprouts
- 3 cups diced butternut squash or sweet potatoes
- ½ red onion, sliced
- 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon kosher salt (more to taste or less if sensitive to salt)
- 2 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 425℉ (218°C). Prepare a large baking sheet with parchment paper for easy clean-up. Spray with cooking spray. Dice the butternut squash, half the brussels sprouts, and slice the red onion.
- Add the butternut squash, brussels sprouts, and red onion to the large sheet pan in a single layer and coat them in the olive oil, fresh thyme, rosemary, garlic powder, and salt and pepper. Bake in the preheated oven for 30-40 minutes, until golden brown and fork tender. Time will vary depending on the oven.
- Optional: add a squeeze of lemon or drizzle of balsamic vinegar on top.
Notes
- For best results, chop the vegetables into similar sizes to ensure everything cooks evenly.
- Spread everything in an even layer on the sheet pan. You may need to use 2 prepared baking sheets if you don't have one large enough.
- You can substitute the fresh thyme with 1 teaspoon of dried thyme.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
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