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A warm, inviting bowl of perfectly Roasted Fall Veggies including delicata squash rings, carrots, potatoes, onions, and Brussels sprouts seasoned with herbs and a sprig of fresh thyme.

roasted fall veggies how to get them crispy and perfectly caramelised

By Nancy
Struggling to eat more veggies? roasted fall veggies make healthy eating easy and delicious. Find out how to roast them perfectly!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 180 kcal

Ingredients
  

  • Carrots
  • Brussels sprouts
  • Sweet potatoes or potatoes
  • Red onions
  • Butternut squash
  • Olive oil
  • Sea salt & cracked pepper
  • Fresh herbs rosemary or thyme
  • Optional Add-Ons:
  • Parsnips or turnips for a deeper root flavor.
  • Maple syrup drizzle for a hint of sweetness.
  • Crumbled feta or goat cheese sprinkled before serving.
  • Pumpkin seeds or walnuts for crunch.

Instructions
 

Step 1: Preheat and Prep

  • Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
    fall vegetables including whole carrots, butternut squash, sweet potatoes, Brussels sprouts, red onions, olive oil bottles, fresh rosemary, thyme, salt, and peppercorns on white marble.

Step 2: Chop Like a Pro

  • Cut your veggies into bite-sized chunks roughly the same size so they roast evenly.
    fresh fall recipe ingredients on white marble, including parsnips, turnips, pure maple syrup, olive oil, pumpkin seeds, whole walnuts, goat cheese, and crumbled feta cheese.

Step 3: Toss and Coat

  • Place all your vegetables in a large bowl. Drizzle with olive oil, sprinkle salt, pepper, and herbs. Toss until every piece is coated.
    A colorful medley of prepped and cut root vegetables including rounds of carrots and parsnips, cubes of squash, slices of cucumber or celery

Step 4: Spread Them Out

  • Pour them onto your baking sheet in a single layer. Give them space crowded veggies steam, they don’t roast. The goal? Crispy edges, soft centers.

Step 5: Roast and Relax

  • Slide them into the oven and roast for 20 minutes. Then, flip or stir the veggies for even browning. Continue roasting for another 15–20 minutes until golden and slightly crispy.
    A mixture of autumn vegetables such as pumpkin, potatoes and carrots on a baking tray. The vegetables are golden brown and seasoned after roasting.

Step 6: Finish and Serve

  • Once done, taste for seasoning. Add more salt, a drizzle of maple syrup, or a squeeze of lemon for brightness.
    A warm, inviting bowl of perfectly Roasted Fall Veggies including delicata squash rings, carrots, potatoes, onions, and Brussels sprouts seasoned with herbs and a sprig of fresh thyme.

Notes

Nutritional Information

  • Calories: ~180 kcal
  • Carbohydrates: 28g
  • Protein: 4g
  • Fat: 7g
  • Fiber: 6g
  • Sugar: 9g
  • Vitamin A: 150% of your daily value
  • Vitamin C: 70%
  • Iron: 10%
Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.
Keyword roasted fall veggies