Roasted Fall Vegetables are the coziest way to bring the flavors of autumn to your table. With golden caramelized edges, tender centers, and a perfect balance of savory herbs and sweet balsamic, this one pan roasted harvest vegetables recipe transforms simple seasonal produce into a comforting side dish that feels special enough for the holidays but easy enough for weeknights.
Fall is all about colorful, hearty vegetables, and this dish showcases them at their best. Butternut squash, brussels sprouts, and baby potatoes roast together until crisp on the outside and soft on the inside, creating a warm and satisfying medley. It's a versatile recipe that works as a Thanksgiving side, Sunday dinner favorite, or a quick solution when you want to eat with the season. Best of all, cleanup is a breeze since you only need one pan.
If you liked this recipe, you should try our Fall Harvest Salad or Maple Roasted Brussels Sprouts and Butternut Squash next.
Why You'll Love This Recipe
- Perfect seasonal side dish. Roasted fall vegetables are a must for autumn cooking. They highlight the best of the season's produce and add color and flavor to your table.
- One pan, easy cleanup. Everything roasts together on a single sheet pan, which means minimal prep, less mess, and more time to enjoy your meal.
- Crispy, caramelized goodness. Tossed with olive oil, thyme, and balsamic vinegar, these veggies roast to perfection with crisp edges and soft, flavorful centers.
- Easy to customize. You can easily swap in whatever vegetables you have on hand. Carrots, parsnips, beets, or sweet potatoes all work beautifully.
- Holiday and weeknight friendly. This fall veggies recipe is simple enough to serve alongside a weeknight roast chicken but elegant enough to make an appearance at Thanksgiving dinner.
Jump to:
Ingredients and Substitutions
To make these easy Roasted Fall Vegetables, you will need the following ingredients (see recipe card below for quantities):
- butternut squash - Peeled, seeded, and cut into 1-inch cubes. To save time, you can use pre-cut squash from the grocery store, which is often available in fall. For a similar texture and flavor, substitute with sweet potatoes. Delicata squash also works well and is easier to prep since you don't need to peel it.
- brussels sprouts - Trimmed and halved. For a fun twist and a pop of color, try purple potatoes. Broccoli florets or cauliflower can be swapped in also.
- baby potatoes - Halved for even roasting. Use fingerling or Yukon Gold potatoes if preferred.
- olive oil - Helps caramelize and crisp the vegetables. Avocado oil works too.
- fresh thyme - Adds earthy fall flavor. You can substitute with rosemary, sage, or dried Italian seasoning.
- balsamic vinegar - Adds tangy sweetness and depth. Red wine vinegar or apple cider vinegar can be used in a pinch.
- salt and black pepper - For seasoning and balance.
You can easily customize this recipe with whatever vegetables you have on hand. Some great options are carrots, cauliflower, or broccoli. Just be sure to cut everything into similar-sized pieces so they roast evenly and finish cooking at the same time.
Equipment
You'll also need measuring cups and spoons, a sharp knife and cutting board, large mixing bowl, rimmed baking sheet (half sheet pan), and a spatula for tossing.
Instructions
- Place the chopped butternut squash, brussels sprouts, and potatoes on a large half sheet baking pan. Add olive oil, thyme, balsamic vinegar, salt, and pepper. Toss well to coat evenly.
- Spread the vegetables out into a single layer, leaving space between them for even roasting.
- Transfer the pan to the oven and bake in a 400°F preheated oven for 30-35 minutes, flipping the vegetables halfway through, until the squash and potatoes are fork-tender and the edges are golden and caramelized.
- Serve hot, garnished with fresh thyme or a drizzle of balsamic glaze if desired.
Air Fryer Instructions
To make roasted harvest vegetables in the air fryer, preheat your air fryer to 375°F. Toss the veggies with olive oil, balsamic vinegar, thyme, salt, and pepper until evenly coated. Spread them in a single layer in the basket (work in batches if needed to avoid overcrowding). Air fry for 15-20 minutes, shaking the basket halfway through, until the vegetables are tender and caramelized with crispy edges. Serve hot.
Expert Tip: Don't Crowd the Pan
For the crispiest roasted fall vegetables, make sure to spread them out in a single layer on the baking sheet. Overcrowding traps steam, which leads to softer veggies instead of those deliciously crisp edges. If needed, use two pans and rotate them halfway through roasting.
More Tips and Tricks
- Cut evenly. Chop your vegetables into similar-sized pieces so they roast at the same rate and finish together.
- Use parchment paper. It prevents sticking and makes cleanup a breeze while still allowing caramelization.
- Flip halfway. Toss the vegetables midway through roasting to ensure even browning on all sides.
- Finish with freshness. Sprinkle chopped parsley or drizzle with extra balsamic glaze before serving for a bright finishing touch.
Recipe Variations
- Add garlic or onions. For extra flavor, toss in a few garlic cloves or thick onion wedges to roast alongside. Yellow onion, sweet onion, or red onion all roast beautifully and add caramelized flavor.
- Add root vegetables. Swap in carrots, parsnips, turnips, or beets for even more fall flavor.
- Make it spicy. Add a pinch of red pepper flakes, cayenne pepper or smoked paprika for heat and depth.
- Sweet twist. Toss with a drizzle of maple syrup or honey before roasting for extra caramelization.
- Cheesy finish. Sprinkle with freshly grated parmesan during the last 5 minutes for a savory touch.
- Add nuts. Toasted pecans or walnuts add crunch and autumn vibes.
- Use fresh herbs. Swap thyme for fresh rosemary, sage, or a mix of herbs to change up the flavor profile.
- Add protein. Make this a full meal by tossing the vegetables with chickpeas, sausage, or chicken pieces before roasting.
Storage
How to Store
Store leftover roasted fall vegetables in an airtight container in the fridge for up to 4 days.
How to Reheat
Reheat on a sheet pan in a 375°F oven for 10-12 minutes, or air fry at 350°F for 5 minutes until crisp again. For a quick option, try microwaving leftovers in 30-second intervals until warmed through. But note that for the crispiest texture, reheat in the oven or air fryer.
How to Freeze
Spread cooled vegetables on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven for best texture.
How to Serve
Roasted fall vegetables are hearty, cozy, and pair well with just about anything. They're delicious as a Thanksgiving side dish or alongside your favorite autumn mains. I love pairing them with a juicy whole roast chicken, roasted spatchcock chicken, or a comforting rice pilaf. They add warmth and balance to any dinner table.
These are my favorite dishes to serve with these one pan roasted harvest vegetables:
It's never too early to start planning your Thanksgiving menu, and side dishes are where the magic happens. Alongside these roasted fall vegetables, some of my holiday favorites are creamy mashed potatoes, homemade stuffing, and green bean casserole - a lineup that always keeps the table full, festive, and delicious.
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Hearty vegetables that hold their shape and caramelize well are best for roasting. Think root vegetables like potatoes, carrots, and beets, or cruciferous favorites like brussels sprouts, cauliflower, and broccoli. Butternut squash, parsnips, and onions also roast beautifully, developing sweetness and crispy edges in the oven.
Fall is harvest season, so you'll find plenty of squashes (butternut, acorn, spaghetti), root vegetables (carrots, parsnips, beets, potatoes), brussels sprouts, kale, and pumpkins. Buying produce in season means more flavor, better freshness, and often a lower price at the market.
High heat, enough oil, and space on the pan. Roast at 400-425°F, coat your vegetables lightly in oil, and spread them out in a single layer. Overcrowding causes steaming, which prevents caramelization. Flipping halfway through also ensures even crisping.
Pumpkin is the classic fall vegetable thanks to pumpkin pie, lattes, and décor, but butternut squash and brussels sprouts are also fall favorites. They're versatile, flavorful, and appear in countless seasonal recipes.
Always roast vegetables at high heat - between 400-425°F. This temperature allows the natural sugars to caramelize, creating crispy edges and deep flavor. Lower heat will cook the veggies through but won't give you that golden, roasted finish.
October is peak harvest time for squashes (butternut, acorn, pumpkin), brussels sprouts, sweet potatoes, carrots, and parsnips. These vegetables are at their best in flavor and freshness, making them perfect for roasting.
The most common reason is overcrowding the pan. When vegetables are piled on top of each other, they steam instead of roast. Other culprits include not using enough oil or roasting at too low a temperature. Always give them space to breathe on the pan.
Simple seasoning goes a long way: olive oil, salt, and pepper are classics. Fresh herbs like thyme or rosemary, garlic, smoked paprika, or a drizzle of balsamic vinegar add depth and variety.
Tossing potatoes with a little cornstarch before roasting creates an extra-crispy coating. Combined with olive oil, salt, and high-heat roasting, this trick makes the edges shatteringly crisp while keeping the insides fluffy.
More Roasted Vegetable Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
One Pan Roasted Fall Harvest Vegetables
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Ingredients
- 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 cups brussels sprouts, halved
- 2 cups baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon balsamic vinegar
- ½ tablespoon salt
- ½ tablespoon ground black pepper
Instructions
- Preheat oven to 400°F.
- Place the chopped butternut squash, brussels sprouts, and potatoes on a large half sheet baking pan. Add olive oil, thyme, balsamic vinegar, salt, and pepper. Toss well to coat evenly.
- Spread the vegetables out into a single layer, leaving space between them for even roasting. Transfer the pan to the oven and bake for 30-35 minutes, flipping the vegetables halfway through, until the squash and potatoes are fork-tender and the edges are golden and caramelized.
- Serve hot, garnished with fresh thyme or a drizzle of balsamic glaze if desired.
Notes
Air fryer instructions: To make roasted harvest vegetables in the air fryer, preheat your air fryer to 375°F. Toss the veggies with olive oil, balsamic vinegar, thyme, salt, and pepper until evenly coated. Spread them in a single layer in the basket (work in batches if needed to avoid overcrowding). Air fry for 15-20 minutes, shaking the basket halfway through, until the vegetables are tender and caramelized with crispy edges. Serve hot.
How to store: Store leftover roasted fall vegetables in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat on a sheet pan in a 375°F oven for 10-12 minutes, or air fry at 350°F for 5 minutes until crisp again.
How to freeze: Spread cooled vegetables on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
This post was originally published in 2020. It has since been updated with new photos and content.
Bethany Hornbeck says
Quite delicious. Roasted perfectly. TY.
Riz @ Chocolates & Chai says
YES! I love this mix of veg, it's healthy , full of flavour...and perfect for this time of year.
Sam | Ahead of Thyme says
Totally agree! We love it!
GUNJAN C Dudani says
This is such a healthy recipe with perfect combination of veggies and nicely flavored. I could make this a staple for myself this winter.
Sam | Ahead of Thyme says
Thank you so much!
carolyn brouwer says
I made your butternut squash carbonara for dinner last night and it was amazing. Ì was hoping for left overs for my lunch but there wasn't a bite left. Thanks for sharing.
Sam | Ahead of Thyme says
Thank you so much Carolyn! So happy you liked the recipe. Would love a comment on the original post if you have the time: https://www.aheadofthyme.com/winter-squash-carbonara-pasta/