Step 1 of 4
Preheat the oven to 425°F.
Roasted Fall Vegetables
5.0 · 2 ratingsThis Roasted Fall Vegetables side dish is bursting with autumn colors and flavors: sweet potato, butternut squash, mushrooms and roasted garlic tossed in balsamic and herbs. Perfect for Thanksgiving!
Total1 hr
Serves6-8
Ingredients14
Cozy sweaters, cute boots, warm pumpkin spice lattes and delicious roasted fall vegetables. October is here, you guys, which means it’s basically Thanksgiving! 😛
The recipe
Roasted Fall Vegetables
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 hr
- Serves
- 6-8
Ingredients
Instructions
-
Preheat the oven to 425°F.
-
Place all the ingredients on a large baking sheet.
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Toss well to coat all the veggies with the oil, vinegar and spices.
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Bake for , or until fork-tender (but still crisp, not mushy).
Roasted Fall Vegetables Screen stays on
Step 2 of 4
Place all the ingredients on a large baking sheet.
Step 3 of 4
Toss well to coat all the veggies with the oil, vinegar and spices.
Step 4 of 4
Bake for , or until fork-tender (but still crisp, not mushy).
Behind the recipe
The story, tips & photos
How gorgeous is this?! Introducing the perfect side dish to whip up and impress your guests with on Thanksgiving! 😛 Too soon? Seriously, where did the time go?!
With a combination of beautiful autumn colors on a plate, this Roasted Fall Vegetables side dish is bursting with the perfect blend of flavors! From the sweetness of the butternut squash to the smoky mushrooms and buttery garlic, the different tastes complement each other perfectly.
The best part of this recipe is that it takes little effort on your part. Toss these colorful vegetables with balsamic vinegar, olive oil and herbs, and roast them in your oven until fork-tender. The balsamic vinegar adds a touch of tang and a fragrant aroma, while the herbs bring an earthy flavor.
Roasting the veggies brings out their unique flavors and fills the house with a rich, Thanksgiving-like aroma.
Did I mention how dreamy and creamy the roasted garlic is?! Let us be grateful for the amazingness of silky roasted garlic.
I hope you enjoy this fancy yet simple dish as much as we do. It’s ridiculously delicious and good for you too!
Roasted Fall Vegetables
Keep cooking
Questions & comments 12
Leave a commentThis recipe is delicious! I’ve made it several times especially when feeding a crowd. I love how colorful it is and feel good about serving it to my family. The only change I make is to leave out the butternut squash and double the sweet potatoes, just because it’s cheaper. Thank you for the wonderful recipe.
Thanks so much Deanna for commenting on this recipe again! I’m so happy this recipe is a keeper for you and hope you keep enjoying with your family ❤️.
I’ve made this several times and will prepare it for Thanksgiving. It is so pretty and colorful. I’ve made it in a foil pan on the grill and in my roaster oven as well as the regular oven, making it very versatile as well. The only change I make is to omit the squash and increase the sweet potato, which just makes it cheaper and easier to prepare. Thanks for the great recipe!
Thanks, Deanna! Glad you enjoyed this recipe and hope your family enjoyed it for Thanksgiving! We always have sweet potatoes in the house so agree that it’s easier and cheaper. Happy New Year! 🙂
Oh yum. This looks absolutely divine. Love adding a splash of vinegar when I roast my veggies too, gives them that extra "oomph!".
Thanks, Laura!
Hi Christine,
Where is the print button? I could not see it
Thanks for sharing, can’t wait to make it!!
It’s in the recipe box 🙂 Thank you!
I looooove roasted veggies! And I’m loving the rainbow of colors you have! Colorful recipes indeed 🙂
Thanks, Liz! 🙂
Oh my gosh, who needs meat when you have this gorgeous display of Fall’s bounty? Pinned!
Thanks, Susan!!! lol no meat necessary!