Brussels sprouts and potatoes and butternut squash – oh my! These roasted vegetable recipes are everything you need for the perfect fall side dish. Easy, healthy and flavorful, you’ll use produce that’s in season to make these tasty dishes. From garlic to balsamic to apples, the tasty additions to these roasted fall vegetables are winners!
Roasted Fall Vegetables with Rosemary
“These roasted veggies are so simple… cut up carrots, butternut squash, shallots, baby potatoes, parsnips, whole garlic cloves, fresh chopped rosemary all tossed in olive oil and roasted to perfection.” – Holly
Cranberry Pecan Roasted Vegetables
“Roasted butternut squash, brussel sprouts, and red onion make for an easy and gorgeous holiday side dish recipe! These oven roasted fall vegetables are amazingly flavorful with a simple maple cinnamon butter plus dried cranberries and pecans!” – Nichole
Rainbow Roasted Vegetables
“Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!” – Sabrina
Roasted Vegetables with Smashed Garlic
“Roasted Vegetables are the perfect fall staple for Friendsgiving and beyond! A mixture of our favorite vegetables are roasted until golden and caramelized. The veggies are tossed with tender roasted garlic cloves and get a creamy flavor boost from an easy hummus vinaigrette.” – Holly
Balsamic Roasted Fall Vegetables
“One of my favorite ways to prepare vegetables is to roast them. Fall and winter vegetables are particularly wonderful because they have so much natural flavor.” – Toni
Best Italian Roasted Vegetables
“We have an easy oven roasted vegetable recipe with an Italian twist. These oven baked veggies are so easy to make and are bursting with flavor. It’s the perfect roasted vegetable side dish that pairs well with any entree.” – Steph
Roasted Fall Vegetables with Apples & Gouda
“In this mix of roasted fall vegetables we’ve got butternut squash, Brussels sprouts, thinly sliced red onion, and apples. Yes, apples. It’s kind of the secret ingredient in this recipe, and every so often you’ll get a pop of sweetness that will surprise you. You’ll wonder why you don’t throw apples into every roasted vegetable dish you make.” – Natalie
Harvest Roasted Vegetables and Chickpeas
“Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!!” – Averie
Maple Roasted Brussel Sprouts and Butternut Squash
“Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.” – Alyssa
Balsamic Honey Roasted Veggies
“Roasted veggies are one of our absolute favorite, little-effort-required side dishes to make with dinner. The only real prep time involved is the time required to rinse and peel/chop the veggies. This is something you could definitely do in batches over the weekend or whenever you find yourself with an extra pocket of time. This version of roasted veggies features balsamic vinegar, honey and olive oil. It’s a savory, crunchy, sweet taste and you can use a variety of different vegetables.” – Devon
Roasted Beets and Carrots Salad with Burrata
“Roasted beets and carrots with sautéed beet greens tossed with honey rosemary vinaigrette and topped with burrata. A perfect fall vegetable side dish.” – Meseidy
Roasted Delicata Squash and Brussels Sprouts
“A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.” – Leslie
Roasted Root Vegetables
“These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be making them weekly. In this recipe, both Maple Balsamic and Parmesan Garlic Herb vegetables roast on the same baking tray to deliver two dynamic sides worthy of your Thanksgiving table!” – Jen
Roasted Brown Sugar Carrots [Spice Glaze]
“When most people think of Autumn, Pumpkin Spice comes to mind. But for me, it’s all about spiced brown sugar… on everything. And a bunch of gorgeous rainbow carrots is divine for a good drenching of a brown sugar spiked with cumin, coriander, and tarragon. Our Roasted Brown Sugar Carrots are both delectably sweet, with a lovely layer of aromatics.” – Eddie
Roasted Apple Cinnamon Sweet Potatoes
“These Roasted Apple Cinnamon Sweet Potatoes combine the best flavors fall has to offer, so if you’re looking for a side that will send everyone back for seconds this year, look no further. Warm roasted apples and cinnamon make this dish fragrant and flavorful, while sweet potatoes complete the hearty, home-cooked side dish.” – Nichole
Honey Roasted Butternut Squash with Cranberries and Feta
“Without further ado, here’s my all-time favorite butternut squash recipe. Hands-down. No question.” – Jenn
Roasted Carrots and Parsnips with Garlic, Citrus, and Sage
“Roasted root vegetables are an ideal winter side dish, and when they become brown and caramelized, they have a sweetness that can satisfy your sugar cravings.” – Clean Plates
Oven Roasted Vegetables
“This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!” – Tania