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    Recipes » Side Dish

    Roasted Fall Vegetables

    Published: Oct 2, 2020 · Modified: Oct 28, 2022 by Marissa Stevens · 36 Comments

    Gluten FreePaleoVegetarianWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe

    Roasted Fall Vegetables are the perfect way to enjoy the vegetable bounty of fall! Choose an assortment of your favorite root vegetables and more (like Brussels sprouts and broccoli), toss them in olive oil, season with salt and pepper (and herbs if you like), and roast to perfection!

    Roasted Fall Vegetables served in a wide shallow white bowl

    It's a simple formula with endless options. Easy enough to make as part of a weeknight meal or for lunch meal prep (ideas on that below), or as a perfect side dish for your holiday table.

    Ingredients You Need to Make Roasted Fall Vegetables

    Roasted Fall Vegetables Ingredients on a white marble board
    • Garlic: Look for a large, plump head of garlic with taut, shiny skin.
    • Delicata Squash: Choose a firm squash with smooth, unblemished skin. (No need to peel as the skin is thinner than most fall / winter squashes.)
    • Eggplant: Look for an eggplant that is heavy for its size with uniform color and shiny, smooth skin.
    • Fennel Bulb: Choose a fennel bulb with fresh looking greens on long branches that haven't been trimmed. The bulb itself should be bright white without browning or wilting.
    • Carrots: Carrots should be firm and bright orange with smooth skin.
    • Sweet Potato: Use any variety you like - I'm partial to purple, Japanese sweet potatoes as they're the sweetest I've tried.
    • Yukon Gold Potatoes: Or other waxy potatoes. (Russet potatoes would likely fall apart in this dish.)
    • Red Onion: Sweet onion would also work well.
    • Olive Oil: Use your favorite extra virgin variety.
    • Kosher Salt and Freshly Ground Black Pepper

    The Inspiration for these Roasted Fall Vegetables

    I came across this recipe while planning a trip to Paris for our 20th wedding anniversary. I stumbled on an article at The Kitchn, 10 Paris Food Secrets the Guidebooks Won’t Tell You About. I read the introduction below and immediately ordered the book.

    My Paris Market Cookbook is part guidebook and part cookbook, with seasonal recipes inspired by local produce and the people who grow and serve it. It’s also a book that gives a fresh look at the new face of Paris food, like specialty coffee roasters and microbrewers — artisans seeking to challenge the status quo. In other words, this isn’t your mother’s guidebook to Paris.

    Once I received the book, I was further smitten by Emily's approach to the book's recipes, she says:

    The selection of seasonal recipes that you'll find in My Paris Market Cookbook were intentionally chosen because they require only a few ingredients, which can, for the most part, be easily found at your local farmers' market.

    Indeed. And I’d just so happened to pick up our farm share on top of my usual unhinged shopping spree at the farmers market. So I had pounds and pounds of fall vegetables and no specific plan.

    fall vegetables cut up in stainless steel bowl

    Her recipe for roasted fall vegetables was the perfect recipe-not-recipe for what I had. I say ‘not-recipe’ because it’s really just cubing up a bunch of vegetables and squashes, drizzling them with olive oil, seasoning them with salt, and roasting them to glorious perfection, i.e., about 50 minutes.

    fall vegetables ready to roast

    It's my favorite way to enjoy fall vegetables for its versatility and that you can use any variety of vegetables you like! So make up a big batch and eat some of it straight out of the oven, then later in a salad with farro and feta. Or tossed into some pasta, or cold straight out of the fridge!

    roasted fall vegetables in a baking dish

    More Delicious Fall Recipes

    • Kung Pao Brussels Sprouts
    • Roasted Potatoes and Broccoli
    • White Bean Sausage and Kale Soup
    • Chorizo Chili
    • Garlic Butter Steak Bites
    • Delicata Squash Salad
    Roasted Fall Vegetables served in a shallow white bowl

    Roasted Fall Vegetables

    Marissa Stevens
    This is a recipe-not-recipe. 🙂 Use any fall vegetables you like! Parsnips, turnips, celery root, Butternut squash, Brussels sprouts....you name it!
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 people
    Calories 237 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 head garlic top sliced off to reveal cloves (recipe note #1)
    • 1 delicata squash halved seeded and sliced into ½-inch wide half-rounds
    • 1 medium eggplant cut into ½-inch cubes
    • 1 large fennel bulb top trimmed and bulb halved lengthwise, then cut into ½-inch thick wedges, reserve fronds for garnish if desired
    • 2 large carrots cut into ½-inch pieces sliced on the diagonal
    • 1 medium sweet potato cut into ½-inch cubes
    • 2 medium Yukon gold potatoes cut into ½-inch cubes
    • 1 large red onion halved top to bottom and cut into ½-inch thick wedges
    • ½ cup extra virgin olive oil divided
    • 1 teaspoon kosher salt or more to taste
    • freshly ground black pepper to taste

    Instructions
     

    • Preheat oven to 400°F
    • Drizzle 2 tablespoons olive oil in the bottom of a 4-quart rectangular baking dish (15" x 10" x 2" or larger).
    • Place all vegetables in a large bowl. Drizzle with remaining olive oil and toss gently to coat. Season with salt and pepper and gently toss to distribute.
    • Pour vegetables into prepared baking dish and spread into an even layer. Nestle head of garlic into vegetables, cut-side up and drizzle bare cloves with olive oil (recipe note #1).
    • Roast vegetables 40-60 minutes to your desired tenderness, gently tossing every 20 minutes. Squeeze roasted garlic cloves from their skins (be careful, they'll be hot!). Transfer vegetables and garlic cloves to serving bowl; season to taste with salt and freshly ground black pepper and garnish with fennel fronds if desired. Serve.

    Notes

    1. I don't mind my garlic cloves having a lightly toasted top. If you want them to be soft on top, wrap the garlic head in a little piece of foil and nestle into the vegetables.
    2. Feel free to season with with herbs as well as salt and pepper - fresh thyme goes with just about everything!
    3. To make a smaller batch, use about half of the amount called for in this recipe and cook in a single layer on a large rimmed baking sheet lined with parchment paper (you'll get more crispy edges this way too.)

    Nutrition

    Calories: 237kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 341mgPotassium: 816mgFiber: 6gSugar: 6gVitamin A: 7841IUVitamin C: 24mgCalcium: 64mgIron: 1mg
    Keyword comfort food, gluten free, healthy, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Side Dishes

    • Roasted Broccoli and Carrots served in a white ceramic bowl and photographed from the top.
      Roasted Broccoli and Carrots
    • Rosemary Roasted Potatoes on a white platter.
      Rosemary Roasted Potatoes
    • Romano Beans with Shallots and Bacon
    • Slow Cooker Pinto Beans on a spoon.
      Slow Cooker Pinto Beans

    Reader Interactions

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      Recipe Rating




    1. annie@ciaochowbambina says

      October 05, 2020 at 5:23 am

      5 stars
      Is there any better side? I could see these beauties piled high alongside a juicy roasted chicken or our Thanksgiving turkey!! Thanks for sharing, Marissa!

      Reply
      • Marissa Stevens says

        October 05, 2020 at 11:54 am

        My pleasure, Annie! Thank you for your sweet comment.

        Reply
    2. David @ Spiced says

      October 05, 2020 at 4:10 am

      5 stars
      Paris is still on our list of places to visit - whenever we can travel again. Until then, I'll just have to dream! I love this recipe, Marissa. Roasted root veggies are so healthy and so easy to make - although I don't think I've used included fennel. Great addition there!

      Reply
      • Marissa Stevens says

        January 13, 2021 at 9:23 am

        Thanks, David. You and Laura should definitely plan a trip to Paris - I know you'd love it!

        Reply
    3. Valentina says

      October 04, 2020 at 8:29 pm

      Beautiful! I love that you can mix this up with different veggies each time you make it. My favorite part is that gorgeous head of garlic! Lovely books, too! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        January 13, 2021 at 9:23 am

        Thank you, Valentina!

        Reply
    4. Dawn - Girl Heart Food says

      October 04, 2020 at 11:15 am

      5 stars
      Roasted veggies are my fave! These look scrumptious, Marissa, and I could honestly make a whole meal out of just these!! Hope you're having a wonderful weekend 🙂

      Reply
      • Marissa Stevens says

        January 13, 2021 at 9:23 am

        Thank you, Dawn! I hope you are too...

        Reply
    5. Rahul says

      October 02, 2020 at 9:18 pm

      5 stars
      Oh yum. who needs meat when you have this gorgeous display of Fall vegetables? Pinned!

      Reply
      • Marissa Stevens says

        January 13, 2021 at 9:24 am

        haha...right? Thanks, Rahul!

        Reply
    6. Sonali- The Foodie Physician says

      October 18, 2015 at 12:27 pm

      Roasted veggies are really one of life's simple pleasures and yours look fantastic! I hope you had an amazing trip, it sure sounds like you did!

      Reply
      • Marissa says

        October 19, 2015 at 2:40 am

        Thank you, Sonali! Yes, we're having an amazing time so far...xo

        Reply
    7. Sabrina says

      October 12, 2015 at 9:38 am

      Very nice! I love roasted vegetables during this season!

      Reply
      • Marissa says

        October 12, 2015 at 1:42 pm

        Thank you, Sabrina! I agree...

        Reply
    8. Mon Petit Four (@byMonPetitFour) says

      October 08, 2015 at 11:35 pm

      Oh Marissa, I'm telling you....you have a brilliant knack for making fresh produce absolutely tantalizing to the senses! Seriously! I've never wanted a bowl of roasted veggies so bad!

      As for your trip, I am SO excited for you!! I've been to Paris for a week and I've been to Paris for 1 month....and the month definitely beats any other short visit! You just get to experience so much and truly absorb French culture (and food, literally...hehe!) - I'm sure you guys will have an unforgettable experience! Thank you so much for sharing my eBook with your readers - that was so kind of you and is much appreciated. I'm glad you found the book useful! Lots of love and well wishes sent your way - can't wait to follow on Instagram! XO <3

      Reply
      • Marissa says

        October 10, 2015 at 2:21 am

        You are the sweetest, Beeta. Thank you! And thank you for writing such a helpful guide! xo

        Reply
    9. shashi at runninsrilankan says

      October 08, 2015 at 10:12 am

      Cannot wait to hear all about your Paris adventure - hope y'all have a wonderful trip Marissa!
      Roasted veggies are the bommdiggity!

      Reply
      • Marissa says

        October 10, 2015 at 2:21 am

        haha, thank you Shashi!!

        Reply
    10. Helen @ scrummy lane says

      October 08, 2015 at 4:40 am

      I'm a massive fan of roasted veggies, Marissa, and usually have them with baked salmon. Works so well. I tend to be a bit boring with the veggies I use, though, so love your ideas here. Just so happens I have a bulb of fennel in my fridge that really needs eating up, so you've given me some inspiration for tonight's dinner!
      Oh, and of course have a wonderful trip! I was in Paris for a few days just this past summer and so could have done with your tips then!

      Reply
      • Marissa says

        October 10, 2015 at 2:22 am

        Thank you, Helen! I love your idea of having them with salmon - I'd probably even bake them at the same time, maybe even on the other end of the baking sheet. 🙂

        Reply
    11. mila furman says

      October 07, 2015 at 9:13 pm

      I LOVE this recipe ! This is my favorite kind of recipe...Easy and super flavorful!!! A Marissa specialty 🙂 Can I please tell you... I AM SO JEALOUS!!!! 1 month in Paris?!? Please bring me in your suitcase...I promise I'm quite bendy and I will fit in there well 🙂

      Reply
      • Marissa says

        October 10, 2015 at 2:23 am

        Hop on in, Mila! Let's go... 😉

        Reply
    12. whiskandshout says

      October 07, 2015 at 1:38 pm

      I'd love these veggies over rice, pasta, or just on their own! Deliciousness 🙂

      Reply
      • Marissa says

        October 10, 2015 at 2:24 am

        Absolutely, I agree! Thank you, Medha.

        Reply
    13. Maureen | Orgasmic Chef says

      October 07, 2015 at 5:09 am

      I could live on roasted vegetables. When I roast them in advance for a recipe I have to watch myself that I don't eat too many. I love Paris. I look forward to the wonderful bits of the city that we all know and I never miss the out of the way spots like Rue Cler for shopping and breakfast.

      Reply
      • Marissa says

        October 10, 2015 at 2:24 am

        I know what you mean, Maureen. It's so hard not to just snack, snack, snack on them fresh out of the oven. We had lunch on Rue Cler yesterday, it was wonderful!!

        Reply
    14. Linda says

      October 06, 2015 at 8:07 pm

      Paris, for a whole month?! I'm so jealous! I hope you have a great time and can't wait to hear about your food and fun adventures. I will have to pick up the books you recommended because I'm taking my nephew to Paris for his graduation in June. Although I've been there 3 times before, it has been awhile.

      Reply
      • Marissa says

        October 10, 2015 at 2:26 am

        Oh wonderful! Yes, I think you'll find both books well worth having.

        Reply
    15. Lorraine @ Not Quite Nigella says

      October 06, 2015 at 5:28 pm

      Have a wonderful time Marissa! I hope that you have a great time and I can't wait to hear more about your trip! 😀

      Reply
      • Marissa says

        October 10, 2015 at 2:26 am

        Thank you, Lorraine. And, I bet you've spent a lot of time in Paris. If you had one place to visit here, food to try, or ?? what would it be? I'm making a to-do list from people I trust. xo

        Reply
    16. Nicole ~ Cooking for Keeps says

      October 06, 2015 at 11:22 am

      So jealous!!! I've been to Paris once, but it was only for a few days, so obviously I didn't even begin to explore all there is to see! Have so much fun!

      Reply
      • Marissa says

        October 10, 2015 at 2:27 am

        Thank you so much, Nicole!

        Reply
    17. Dorothy Dunton says

      October 06, 2015 at 8:38 am

      HI Marissa! What a beautiful and bountiful dish! Roasting is my favorite way to cook vegetables. What a wonderful trip! My brother in law and his wife went to Paris a few years back and rented a small apartment (over a market). They would explore all day, stop at the market and have simple suppers. Enjoy!

      Reply
      • Marissa says

        October 10, 2015 at 2:27 am

        Thank you, sweet friend!

        Reply
    18. Faith (An Edible Mosaic) says

      October 06, 2015 at 7:16 am

      I am so excited for you about your trip to Paris!!! I hope you have an incredible time...and thank you so much for linking to my post, I'm glad it was helpful!

      I love roasted vegetables, they are one of life's simplest pleasures, aren't they? xoxo

      Reply
      • Marissa says

        October 10, 2015 at 2:28 am

        It was so helpful, Faith!! Thank you, thank you! xoxoxo

        Reply

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