If you found a great sale on root vegetables at the market—or maybe you’ve got a bumper crop sitting in your pantry—this recipe for roasted fall vegetables is one of the simplest and most delicious ways to use them up. Around here, it shows up on our table weekly once the cool weather hits.
What I love about this recipe is how flexible it is. You can toss in whatever’s on hand—carrots, beets, turnips, sweet potatoes, even Brussels sprouts—and the oven transforms them into golden, caramelized goodness. Roasted vegetables go with just about everything: chicken, beef, pork, pasta… even alongside a cozy bowl of soup.
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Quick Look at This Recipe
- ✅ Recipe Name: Roasted Fall Vegetables | Easy Seasonal Side Dish
- ✅ Ready In: 55 Minutes
- ✅ Yield: 12 Servings
- ✅ Calories: 104
- ✅ Tools: Chef knife, mixing bowl, and baking sheet
- ✅ Freezer Friendly: Yes, flash-freeze roasted vegetables in a single layer before transferring them to an airtight container. Freeze for up to 3 months, and use in an easy soup, stew, or casserole.
- ✅ Why You’ll Love It: This easy dish works for various seasonal vegetables, and complements just about any meal.
- ✅ Tip: Peel and cut the vegetables into uniform sizes so that you don’t end up with some pieces under- or overcooked.
What Makes This Recipe Unique?
- Simple and Foolproof – Even if you’re brand new in the kitchen, this recipe is easy. Just like my roasted radishes and carrots recipe, you just chop, toss, season, and roast. That’s it.
- Naturally Sweet – Did you know that a touch of frost actually makes root vegetables sweeter? That cold snap signals the plant to turn starches into sugars to protect itself, which means your roasted carrots, beets, and turnips taste even better.
- Versatile – God designed these fall vegetables to ripen at the same time, and I don’t think that’s an accident. They complement each other perfectly, so you can mix and match depending on what you have.
- Seasonal and Practical – Once winter sets in on the homestead, we naturally move from fresh garden salads to hearty dishes that come straight from the pantry or root cellar. Roasting fall vegetables is a timeless way to enjoy the season’s abundance.
Key Ingredients
(Full measurements are in the printable recipe card below.)
- Fall Vegetables – My favorite combo is beets, turnips, sweet potatoes, and carrots.
- Aromatics – Onion and garlic add incredible flavor.
- Avocado Oil – Has a high smoke point, but olive oil works too.
- Fresh Herbs – Rosemary and sage are my go-tos from the cottage garden. (Learn how to grow rosemary here and how to grow sage here.) Dried or freeze dried herbs will work in a pinch.
Recipe Variation
Don’t have all the vegetables listed? Use what you’ve got! This recipe works well with:
- White or red potatoes
- Butternut squash or pumpkin
- Rutabaga or parsnips
- Brussels sprouts
- Radishes
Recipe Instructions
Step 1: Preheat your oven to 425°F, line baking sheets or cast-iron pans with parchment paper, chop the root vegetables into uniform one-inch pieces, dice the onion, and mince the garlic.
Step 2: After prepping all the vegetables and aromatics, place them in a large bowl and drizzle with avocado oil. Toss to coat the vegetables in oil, then add salt and black pepper. Stir again to evenly distribute the seasoning.
Step 3: Spread the oiled and seasoned vegetables in a single layer evenly over the lined baking sheets or cast-iron pans. Bake for 30 minutes, rotating at the halfway point.
Step 4: After 30 minutes, remove the trays from the oven and evenly sprinkle the chopped herbs over all the vegetables. Stir around or toss vegetables, then return to an even layer.
Step 5: Return the baking sheets to the oven for 15-20 minutes until vegetables are fork-tender and caramelized. Serve roasted vegetables warm with your favorite main dish.
Storage Instructions
Short-term: Store leftovers in the fridge for 3–5 days. Reheat in the oven at 350°F until warmed through.
Long-term: Flash-freeze roasted vegetables in a single layer, then store in airtight containers for up to 3 months. Perfect for tossing into easy soups, stews, or casseroles later.
Recipe Tips
If you’ve ever been underwhelmed by roasted vegetables, try these pointers:
- Choose fresh, seasonal vegetables. Limp or poorly stored roots won’t roast well.
- Wash thoroughly—root vegetables often hide dirt in little crevices.
- Cut into uniform sizes so everything cooks evenly.
- Toss with oil and seasonings in a bowl (not just drizzled on the pan).
- Don’t overcrowd the pan—veggies need space to roast, not steam.
What to Serve With Roasted Fall Vegetables
These vegetables are the ultimate side dish because they pair with so many main courses. A few of our family favorites:
FAQs
Popular fall vegetables include sweet potatoes, carrots, Brussels sprouts, turnips, parsnips, butternut and other winter squash and kale.
Most vegetables harvested in the fall, such as potatoes, root vegetables, cruciferous vegetables, and winter squash, are best for roasting.
The key ingredient to crispy roasted vegetables is oil with a high smoke point, combined with roasting at a high heat of 425°F. The heat and oil work to draw the sugar from the vegetables and caramelize it into a sweet and crispy exterior.
The Homestead Kitchen
This recipe for roasted fall vegetables was featured in issue No. 38 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids’ projects and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your monthly copy delivered right to your mailbox.
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Roasted Fall Vegetables
Equipment
- Cutting Board and Knife
- Mixing Bowl
- measuring cups and spoons
- Lined Baking Sheets or Cast Iron Pans
Ingredients
- 2 large beets
- 1 large turnip
- 1 large sweet potato
- 4 large carrots
- 1 medium onion
- 6 cloves garlic
- 1/4 cup avocado oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 Tablespoon fresh sage
- 1 Tablespoon fresh rosemary
Instructions
- Preheat your oven to 425°F, line baking sheets or cast-iron pans with parchment paper.
- chop the root vegetables into uniform one-inch pieces, dice the onion, and mince the garlic.
- After prepping the vegetables and aromatics, place them in a large bowl and drizzle with avocado oil. Toss to coat the vegetables in oil, then add salt and black pepper. Stir again to evenly distribute the seasoning.
- Spread the oiled and seasoned vegetables in a single layer evenly over the lined baking sheets or cast-iron pans. Bake for 30 minutes, rotating at the halfway point.
- After 30 minutes, remove the trays from the oven and evenly sprinkle the chopped herbs over all the vegetables. Stir around or toss vegetables, then return to an even layer.
- Return the baking sheets to the oven for 15-20 minutes until vegetables are fork-tender and caramelized. Serve roasted vegetables warm with your favorite main dish.
- Serve roasted vegetables warm with your favorite main dish.
Notes
- Quality Is Key – Don’t try to revive sad-looking and improperly stored vegetables. Always choose fresh, seasonal fall vegetables for the best flavor and texture.
- Clean Vegetables – Wash the vegetables thoroughly to remove any dirt or debris.
- Uniform Pieces – Peel and cut the vegetables into uniform sizes so that you don’t end up with some pieces under or overcooked.
- Properly Season – Many recipes suggest drizzling vegetables with oil before roasting. For best results, use a mixing bowl to toss the vegetables with avocado or olive oil, salt, and your favorite herbs and spices before arranging them on your roasting pan.
- Single Layer – Make sure your pan is large enough to arrange your vegetables in a single layer. If they are crowded or piled on top of each other, they will technically bake instead of roast, yielding an undesirable texture.
