Which vegetables are best for roasting?

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.

What vegetables are in season in the fall?

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.

What is the secret to crispy roasted vegetables?

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.

What is the most popular fall vegetable?

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.

Should you roast vegetables at high or low heat?

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.

What vegetables are good to buy in October?

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.

Why won’t my roasted vegetables turn out crispy?

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.

What is the best seasoning for roasted vegetables?

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.

What is the one ingredient upgrade for the crispiest roasted potatoes?

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.

Roasted Fall Vegetables (Easy One Pan Harvest Vegetables)

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

Scale

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
1/2 tablespoon salt
1/2 tablespoon ground black pepper

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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