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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!
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
- 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.
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.
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!
More Delicious Fall Recipes
- Kung Pao Brussels Sprouts
- Roasted Potatoes and Broccoli
- White Bean Sausage and Kale Soup
- Chorizo Chili
- Delicata Squash Salad
Roasted Fall Vegetables
- 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
- 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.
- 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.
- Feel free to season with with herbs as well as salt and pepper - fresh thyme goes with just about everything!
- 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.)