Try one of these easy oven roasted fall vegetables, Best Recipes Ever. They are all delicious and an easy way to create a healthy fall meal packed with flavor for your family or an easy side dish for your holiday table.
😋 Why make this recipe
Roasting vegetables is a wonderful way to use fresh fall and root veggies without a lot of work. It only takes a few tablespoons of oil, some fresh herbs for seasoning, and a baking pan to create a big batch of healthy crisp vegetables.
Roasted vegetables are cooked on a large sheet pan in a single layer with dry high heat from an oven which caramelizes the natural sugars in vegetables bringing out an amazing depth of sweet crunchy flavors.
It is best not to cover roasted vegetables when roasting them in the oven. Covering vegetables will steam them so they will not get brown and crispy.
400 degrees is the best temperature to set your oven on for most roasted vegetables. It allows for crispy caramelized veggies that have a perfectly browned exterior and a soft tender interior.
If you need to slow down the roasting time of your vegetables by lowering the temperature it is perfectly fine. The only difference might be the outer crust of each piece of veggie will be a bit harder and chewier.
Roasted vegetables need a coating of olive oil before cooking. This will help seal in the moisture and allow the skin and veggie to get crispy.
Roasting fall veggies is simple to do and the variety of choices for combinations are endless.
First, choose a variety of your favorite vegetables from the list below. Try to pick a beautiful array of colors. Wash, peel, and trim veggies. Cut into uniformly sized pieces, about the size of a two-inch square.
Best fall vegetables for roasting
Most root vegetables are perfect for roasting in your oven. They make the perfect side dish for fall and winter dinners.
- Brussel sprouts
- Sweet potatoes
- Butternut squash
- Red onion
- Garlic cloves
- Red bell peppers
- Red potatoes
- Yukon Gold potatoes
- Fennel Bulb
- Large carrots
- Baby potatoes in a variety of colors
- Portobello mushroom caps
Types of oils for roasting veggies
Next, place the cut veggies in a large bowl and drizzle with the oil. Toss gently to coat evenly.
My favorite oil to use is olive oil. It does not have a strong flavor and allows the flavor of the veggies to shine through. You could also use avocado oil, sesame oil, or ghee. However, coconut oil is not good for roasting at high temperatures even though the flavor is good.
Toppings for roasted vegetables
In the last few minutes of cooking time. you can top your veggies with any of the following to add another layer of flavor to your dish.
- Parmesan cheese
- Maple syrup
- Balsamic vinegar
- Top with coarse ground sea salt and black pepper after removing from oven.
💭 Top tips
- I have found it is a good idea to use a prepared baking sheet lined with parchment paper. This makes cleanup a breeze and does not affect the taste or texture of your veggies
- It is also a good idea to put your cookie sheet pan in the middle rack of your oven so heat can easily circulate around your vegetables.
- Note, cook time will vary according to your oven. Towards the end of cooking time check for doneness every few minutes but piercing with a fork.
- For softer vegetables shorten your cooking time by 10 or 12 minutes. The last part of baking is when the skins get crisper.
You can warm your vegetables again in a 400-degree oven for 10 to 12 minutes. Be careful not to overheat and burn them.
I like to toss my leftover roasted vegetables with mayonnaise, mustard, chopped hard-boiled eggs, a little celery seed, salt, and pepper to create a delicious salad like you would potato salad.