Roasted Fall Vegetables
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This Roasted fall vegetables recipe is a simple and beautiful way to bring the flavors of the season to your table. This version pairs root vegetables and squash with apple, thyme, and a touch of maple for subtle sweetness. It's cozy, colorful, and ideal for weeknight dinners, Sunday suppers, and holiday gatherings.
If you love fall vegetables, try these maple-glazed roasted Brussels sprouts or this roasted butternut squash recipe for easy side dishes!
Recipe Overview
- Time: 45 minutes
- Servings: 6
- Flavor: Warm, earthy, lightly sweet with maple and apple.
- Effort: Simple prep; roasting does most of the work.
- Perfect For: Thanksgiving sides, fall dinners, meal prep.
- Make Ahead: Vegetables can be chopped in advance and refrigerated.
What I Love About These Vegetables
Autumn always brings roasted vegetables to mind. When the air turns crisp and the markets brim with squash, carrots, and apples, this is the dish I find myself craving.
Roasting brings out such a deep, caramelized flavor, yet it remains so simple to prepare. The apple adds a gentle sweetness that feels especially right this time of year. It's an everyday recipe that also fits beautifully onto a holiday table.
If you love roasted vegetables, try this roasted cauliflower recipe with delicious spices, or this one pan roasted chicken for a complete meal.
Jump to:
Key Ingredients
This is my base recipe, but I often reach for whatever looks good at the farmers' market or happens to be in my fridge. Brussels sprouts, butternut squash, sweet potatoes, carrots - the list of possibilities is long and seasonal. Consider this a starting point, and let the produce you find inspire the rest.
- Butternut squash - Cubed; brings natural sweetness.
- Potatoes: Purple, sweet, and gold varieties add color and a creamy texture.
- Carrots - Earthy flavor and caramelization, and rainbow carrots bring delightful color.
- Apple - A tart-sweet variety is ideal (Honeycrisp, Fuji, or Gala).
- Olive oil - Helps everything roast and brown evenly.
- Maple syrup - Light sweetness for balance.
- Herbs & seasoning - Maple syrup, sea salt, freshly ground black pepper, fresh thyme leaves, and Italian parsley
What other ingredients can I add?
Here are some ideas you might also want to incorporate:
- Beets - Add earthiness and a deep jewel-tone color.
- Chilis - A touch of heat balances the natural sweetness of the vegetables.
- Red onions - Soften and caramelize beautifully, adding subtle sweetness.
- Thinly sliced pumpkin or squash - Roasts tender with a soft, honey-like flavor.
- Rutabaga - Mildly sweet and hearty; adds rustic, old-world depth.
How to Make Roasted Fall Vegetables
Preheat the oven to 425°.
- Prep the vegetables. Cut into similar bite-sized pieces for even roasting.
- Season. Toss vegetables and apple with olive oil, maple syrup, thyme, salt, and pepper.
- Roast. Spread in a single layer on a parchment-lined sheet. Roast at 425°F, stirring halfway, until caramelized.
- Finish. Adjust seasoning and garnish with extra thyme before serving.
Tip: Aim for generous space on the baking sheet so everything roasts rather than steams.
Variations
- Swap squash: Use acorn squash or delicata.
- Add warmth: Sprinkle with cinnamon or smoked paprika.
- More brightness: Finish with a squeeze of lemon or splash of apple cider vinegar.
- Add nuts: Toasted pecans or walnuts for crunch on the holiday table.
- Savory depth: Add a drizzle of balsamic glaze just before serving.
Serving Suggestions
Pairs well with:
- Grain bowls with quinoa or farro
- Roast chicken or sheet pan chicken thighs
- Pork tenderloin or pork chops
- Turkey (holiday-perfect)
Recipe FAQs
Use a hot oven (425°F), spread the vegetables in a single layer, and avoid overcrowding. Overcrowding causes steaming instead of browning.
Yes, peel dense vegetables like squash and sweet potato for best texture. Carrots can be peeled or simply scrubbed well.
Yes. Chop the vegetables up to 24 hours ahead and refrigerate in an airtight container. Toss with oil/maple just before roasting.
Reheat in a 400°F oven for 8-10 minutes to revive crisp edges. They will soften in the microwave.
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Roasted Fall Vegetables Recipe
Equipment
Ingredients
- 2 parsnips cut into ½-inch wedges
- 4 small purple potatoes quartered
- 3 small gold potatoes quartered
- 2 turnips cut into ½-inch wedges
- 1 bunch rainbow carrots halved lengthwise
- 2 large shallots quartered
- 2 apples cored and halved
- 2 lemons halved
- 1 red onion thickly sliced
- 1 garlic head pointed end sliced off
- 2 Tbs. olive oil
- 1 Tbs. maple syrup
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground pepper
- 1 Tbs. fresh thyme leaves or ½ teaspoon dried
- chopped fresh flat-leaf parsley for garnish
Instructions
- Preheat an oven to 425°F. Line a baking sheet with parchment paper.
- Spread the parsnips, potatoes, turnips, carrots, shallots, apples, lemons, onions, and garlic head on the prepared baking sheet in a single layer.
- Combine olive oil and maple syrup in a small bowl and drizzle over the vegetables; be sure to coat everything well. If needed, add a bit more olive oil. Season generously with salt, pepper, and thyme; toss well.
- Roast until the fruits and vegetables are lightly brown and tender; about 30 to 40 minutes. Toss or stir occasionally as needed while baking.
- Transfer the vegetables and apples to a platter or a serving dish. Taste and season with flaky sea salt and additional fresh thyme and parsley. Serve immediately.
Notes
- Cut Evenly: For the best caramelization, cut the vegetables into similar-sized pieces so they roast at the same rate.
- Don't Crowd the Pan: Spread the vegetables in a single layer with space between pieces. If the pan is crowded, they'll steam instead of brown.
- Apple Choice: A crisp, sweet-tart apple such as Honeycrisp, Fuji, or Gala works well and holds its shape during roasting.
- Make Ahead: Vegetables can be chopped up to 24 hours ahead. Store in an airtight container in the refrigerator and toss with oil and seasonings just before roasting.
- Reheating: To restore caramelized edges, reheat leftovers in a 400°F oven for 8-10 minutes.
- Serving Tip: Finish with a squeeze of fresh lemon or a splash of apple cider vinegar to brighten the flavors just before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made this exactly as directed. I used Granny Smiths as the apples. This was delicious! The parsnip cooked down enough not to be too bitter-it was almost creamy. The combo of maple syrup and the apple DIDN'T make this overly sweet, but instead brought out the natural sweetness of the other veg. It was savory, wonderful and perfect with pork chops. ... I did make a 1/2 recipe and it was enough 6 GOOD SIZED servings, so just keep that in mind, but make this! Very grateful for the recipe.
Thank you, Medic, for trying the recipe! I’m thrilled you love it as much as I do!
We loved this recipe. I wasn’t sure what to do with the lemon and garlic for serving. Do you leave them there as garnish or squeeze out their juices on the vegetables? Thank-you.
Oh I'm so glad you enjoyed this! I love it too-- As far as garnishing with the lemon and garlic, I do it both ways. Honestly, I leave them as garnish if they are somewhat pretty, if they don't look great, I will squeeze out their juices, which as you know, are FULL of flavor! Sometimes I'll even add fresh slices of lemon too. Thank you for trying it!
I notice lemon and garlic in your picture but not recipe. Have you added lemon and garlic to it before?
Yes! I add them both often. For some reason, those ingredients were not showing up on the card. Thank you for calling that to my attention so I could fix it. Other ingredients I sometimes add to this mix is beets, chilis peppers, thin slices of pumpkins or squash, and rutabaga.
Stephanie, this recipe was a total hit for our Canadian Thanksgiving this past weekend. I will definitely be making it again and sharing your Pin with family and friends. Thanks for the recipe 🙂
Marie, thank you so much for letting me know!! I'm so happy you and your family enjoyed it. It's one of our favorites too... in fact, I made it again last night. Happy Thanksgiving!!
Stephanie, this recipe was a total hit for our Canadian Thanksgiving this past weekend. I will definitely be making it again and sharing your Pin with family and friends. Thanks for the recipe 🙂