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–+ servings
Roasted root vegetables in a bowl.

Roasted Fall Vegetables

Did you find a great sale on root vegetables or have a bumper crop this year? This roasted fall vegetables recipe is the best way to use them. 
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 105kcal
Author: Carolyn Thomas

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
  • ¼ cup avocado oil
  • 2 teaspoons salt
  • ½ 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

Tips for the Best Roasted Fall Vegetables
If you’ve tried autumn-roasted vegetables before and felt a bit underwhelmed, it could be that you missed some important tips. Follow these simple guidelines to make the perfect side dish.
  • 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.
Storing and Reheating Tips
​​If you have leftovers you want to keep fresh for later, allow them to cool completely and store them in airtight containers in the fridge for 3-5 days. 
When you’re ready to reheat them, just microwave or oven-heat them at 350°F until they reach an internal temperature of 165°F (74°C) to ensure food safety.For long-term storage, 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.

Nutrition

Calories: 105kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 466mg | Potassium: 373mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8050IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg
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