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Roasted fall vegetables on a silver baking sheet with a fork and garnish with fresh parsley.
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Roasted Fall Vegetables Recipe

Roasted fall vegetables with apple, maple, and thyme bring warm, caramelized flavor to the table. Simple to prepare and beautiful to serve, this cozy side dish is perfect for weeknights and holiday gatherings alike.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 276kcal
Author: Stephanie Wilson

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

  1. Cut Evenly: For the best caramelization, cut the vegetables into similar-sized pieces so they roast at the same rate.
  2. 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.
  3. Apple Choice: A crisp, sweet-tart apple such as Honeycrisp, Fuji, or Gala works well and holds its shape during roasting.
  4. 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.
  5. Reheating: To restore caramelized edges, reheat leftovers in a 400°F oven for 8–10 minutes.
  6. Serving Tip: Finish with a squeeze of fresh lemon or a splash of apple cider vinegar to brighten the flavors just before serving.

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 55g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 210mg | Fiber: 8g | Sugar: 14g