55+ Delicious Fall Roasted Vegetable Recipes for Cozy Seasonal Meals

Fall is the perfect time to enjoy the warmth and comfort of roasted vegetables, showcasing the rich flavors and colors of the season. This collection of 55+ fall roasted vegetable recipes offers a delightful mix of ideas that are easy to prepare and sure to impress. From hearty roots to seasonal greens, these dishes make the most of autumn’s bounty and can easily fit into any meal.

Spiced Butternut Squash and Cauliflower

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This dish brings together the warm, earthy flavors of spiced butternut squash and cauliflower. The vibrant orange of the squash contrasts beautifully with the creamy white of the cauliflower, creating a visually appealing and tasty meal. The spices add a kick, making it perfect for fall.

To make this dish, you’ll need fresh butternut squash and cauliflower, both cut into bite-sized pieces. A sprinkle of paprika and other spices will enhance the natural sweetness of the vegetables. Roasting them brings out their flavors and gives them a delightful texture.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the butternut squash and cauliflower. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper. Toss until everything is well coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the squash is tender and the cauliflower is golden brown, stirring halfway through.
5. Remove from the oven and garnish with fresh herbs before serving.

Herb-Roasted Root Vegetable Medley

Fall is the perfect time to enjoy a medley of root vegetables. This dish brings together vibrant colors and earthy flavors, making it a delightful addition to any meal. Picture a mix of bright orange carrots, deep purple beets, and creamy parsnips, all roasted to perfection. The herbs add a fresh touch that enhances the natural sweetness of the vegetables.

To make this dish, you’ll want to start with fresh, seasonal ingredients. Choose a variety of root vegetables for a colorful presentation. Roasting them brings out their flavors and creates a lovely caramelization. Toss them with olive oil, salt, pepper, and your favorite herbs like thyme or rosemary for that extra kick.

This herb-roasted root vegetable medley is not just tasty; it’s also healthy and satisfying. Serve it as a side dish or toss it into salads for added texture. It’s a versatile recipe that fits perfectly into any fall gathering.

Ingredients

• 2 cups carrots, peeled and cut into sticks
• 2 cups beets, peeled and cubed
• 2 cups parsnips, peeled and cut into chunks
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the carrots, beets, and parsnips.
3. Drizzle with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Toss until everything is well coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. Remove from the oven and serve warm.

Garlic Parmesan Roasted Potatoes

Garlic Parmesan Roasted Potatoes are a fantastic side dish that brings comfort to any meal. The image shows golden-brown potatoes, perfectly roasted and sprinkled with fresh parsley. Their crispy exterior and soft interior make them irresistible. This dish is simple yet packed with flavor, making it a go-to for gatherings or family dinners.

To make these delicious potatoes, you only need a few ingredients. Start with baby potatoes for that tender bite. Toss them with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper. The garlic adds a wonderful aroma, while the Parmesan gives a savory kick.

Roasting the potatoes in the oven allows them to develop a crispy texture. They should be cooked until golden brown and fork-tender. Serve them warm, garnished with a sprinkle of parsley for a fresh touch. These potatoes pair well with roasted meats or can be enjoyed on their own!

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine halved potatoes, olive oil, minced garlic, salt, and pepper. Toss until the potatoes are well coated.
3. Spread the potatoes in a single layer on a baking sheet. Sprinkle grated Parmesan cheese evenly over the top.
4. Roast in the oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
5. Once done, remove from the oven and garnish with fresh parsley before serving.

Savory Maple-Glazed Brussels Sprouts

Brussels sprouts can be a delightful addition to your fall table. They bring a unique flavor and texture that pairs well with many dishes. In this recipe, we’ll focus on a savory maple glaze that enhances their natural sweetness. The combination of roasted Brussels sprouts and a hint of maple syrup creates a dish that’s both comforting and satisfying.

The image shows beautifully roasted Brussels sprouts, perfectly caramelized and glistening with a maple glaze. The addition of walnuts adds a nice crunch and a nutty flavor, making this dish even more enjoyable. Fresh herbs can also be sprinkled on top for an extra layer of flavor.

These Brussels sprouts are not just tasty; they are also packed with nutrients. They are a great source of vitamins and minerals, making them a healthy choice for any meal. Whether you’re serving them as a side dish for a holiday feast or enjoying them on a cozy weeknight, they are sure to impress.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup walnuts, roughly chopped
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
4. In the last 5 minutes of roasting, add the chopped walnuts to the baking sheet to toast them slightly.
5. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.

Balsamic Roasted Carrots and Parsnips

Balsamic roasted carrots and parsnips are a delightful addition to any fall meal. The vibrant colors of the carrots, paired with the earthy tones of parsnips, create a visually appealing dish. The balsamic glaze adds a sweet and tangy flavor that enhances the natural sweetness of the vegetables.

To make this dish, you will need fresh carrots and parsnips, balsamic vinegar, olive oil, honey, salt, and pepper. The combination of these ingredients brings out the best in each vegetable, making it a perfect side for your autumn dinners.

Start by preheating your oven to 400°F (200°C). Peel and slice the carrots and parsnips into even pieces for uniform cooking. In a bowl, mix balsamic vinegar, olive oil, honey, salt, and pepper. Toss the vegetables in this mixture until they are well coated.

Spread the carrots and parsnips on a baking sheet in a single layer. Roast them for about 25-30 minutes, or until they are tender and caramelized. Halfway through, give them a stir to ensure even cooking.

Once done, you can garnish with fresh herbs like thyme or rosemary for an extra touch. This dish pairs beautifully with roasted meats or can be enjoyed on its own as a healthy snack.

Ingredients

• 1 pound carrots, peeled and sliced
• 1 pound parsnips, peeled and sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix balsamic vinegar, olive oil, honey, salt, and pepper.
3. Toss the sliced carrots and parsnips in the mixture until well coated.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
6. Garnish with fresh herbs before serving.

Mediterranean Roasted Vegetable Platter

The Mediterranean Roasted Vegetable Platter is a colorful and healthy dish that brings together a variety of vibrant vegetables. This image showcases a delightful mix of eggplant, bell peppers, and squash, all beautifully roasted to perfection. The bright reds, yellows, and greens not only make it appealing but also highlight the freshness of the ingredients.

Roasting vegetables enhances their natural sweetness and adds a lovely caramelization. This platter is perfect for sharing at gatherings or as a side dish for any meal. The combination of flavors is simply irresistible, making it a go-to recipe for anyone looking to enjoy healthy eating.

Here’s how to make your own Mediterranean Roasted Vegetable Platter:

Ingredients

• 1 medium eggplant, sliced
• 2 bell peppers (red and yellow), chopped
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the sliced eggplant, bell peppers, zucchini, yellow squash, and red onion.
3. Drizzle the olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and pepper. Toss until everything is well coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Cinnamon Roasted Sweet Potatoes

Cinnamon roasted sweet potatoes are a delightful treat that brings warmth and comfort to any meal. The image shows perfectly cubed sweet potatoes, glistening with a sweet cinnamon glaze. The addition of brown sugar adds a lovely caramelized finish, making them irresistible. This dish is not only delicious but also packed with nutrients, making it a great choice for a healthy side dish.

To make these sweet potatoes, you’ll need just a few simple ingredients. The sweet potatoes are roasted until tender and slightly crispy on the outside, while the cinnamon and sugar create a warm, inviting aroma that fills your kitchen.

These roasted sweet potatoes can be served alongside your favorite protein or enjoyed on their own as a snack. They are perfect for fall gatherings or cozy family dinners. The combination of sweet and spicy flavors will surely impress your guests.

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, brown sugar, cinnamon, salt, and nutmeg until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
5. Remove from the oven and let cool slightly before serving. Enjoy your delicious cinnamon roasted sweet potatoes!

Autumn Vegetable Quinoa Bake

The Autumn Vegetable Quinoa Bake is a delightful dish that captures the essence of fall. The vibrant colors of roasted vegetables like red bell peppers and butternut squash create a feast for the eyes. This dish is not only visually appealing but also packed with nutrients, making it a perfect choice for a healthy meal.

Quinoa serves as a hearty base, complementing the roasted veggies beautifully. The creamy sauce drizzled on top adds a touch of richness, enhancing the overall flavor. This bake is great for family dinners or meal prep, ensuring you have a nutritious option ready to go.

Gather your ingredients and enjoy the process of making this comforting dish. It’s simple, satisfying, and perfect for those chilly autumn evenings.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup butternut squash, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 can black beans, drained and rinsed
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh herbs for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy.
3. While the quinoa cooks, toss the diced butternut squash, red bell pepper, and cherry tomatoes with olive oil, garlic powder, onion powder, salt, and pepper. Spread them on a baking sheet.
4. Roast the vegetables in the oven for about 20-25 minutes, until tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, and black beans. Mix well.
6. If using cheese, sprinkle it on top and return to the oven for an additional 5-10 minutes until melted.
7. Garnish with fresh herbs before serving. Enjoy your Autumn Vegetable Quinoa Bake!

Spicy Roasted Radishes with Cilantro

Spicy roasted radishes are a fantastic way to enjoy this often-overlooked vegetable. When roasted, radishes lose their sharpness and develop a delightful sweetness. Tossing them with spices and fresh cilantro adds a burst of flavor that makes them irresistible.

The vibrant colors of the radishes, combined with the bright green cilantro, create a stunning dish that looks as good as it tastes. This recipe is perfect for those looking to add a little excitement to their fall meals.

To make these spicy roasted radishes, you’ll need a few simple ingredients. Start by preheating your oven and preparing the radishes. The roasting process will bring out their natural sweetness while the spices add a kick. Serve them as a side dish or toss them into salads for an extra crunch.

Ingredients

• 1 pound radishes, halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved radishes with olive oil, smoked paprika, cayenne pepper, salt, and pepper until evenly coated.
3. Spread the radishes on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. Remove from the oven and sprinkle with fresh cilantro before serving.

Roasted Beet Salad with Goat Cheese

This roasted beet salad is a colorful and tasty addition to any meal. The vibrant red beets shine on the plate, paired beautifully with creamy goat cheese. The fresh greens add a nice crunch, while a drizzle of balsamic glaze brings everything together. It’s a simple yet elegant dish, perfect for gatherings or a cozy dinner at home.

To make this salad, start by roasting your beets until they’re tender. Once cooled, peel and cut them into cubes. Toss them with fresh arugula or mixed greens. Crumble goat cheese over the top and sprinkle with nuts for added texture. Finish with a drizzle of balsamic glaze for a touch of sweetness.

Ingredients

• 4 medium-sized beets
• 4 cups arugula or mixed greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts or pecans, chopped
• 2 tablespoons balsamic glaze
• Olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 45-60 minutes, or until tender.
2. Once the beets are cool enough to handle, peel them and cut into cubes.
3. In a large bowl, combine the arugula and roasted beets.
4. Add the crumbled goat cheese and chopped nuts.
5. Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste. Toss gently to combine.
6. Serve immediately and enjoy your delicious roasted beet salad!

Caramelized Onion and Mushroom Tart

This Caramelized Onion and Mushroom Tart is a delightful dish that combines rich flavors and a flaky crust. The golden-brown onions and earthy mushrooms create a perfect balance, making it a fantastic option for a cozy fall meal. The tart is not only visually appealing but also packed with savory goodness.

To make this dish, you’ll need a few simple ingredients. The combination of caramelized onions and mushrooms is key to achieving that deep, rich flavor. The flaky pastry adds a wonderful texture that complements the filling beautifully.

This tart can be served as an appetizer, a light lunch, or even as a side dish. Pair it with a fresh salad for a complete meal. It’s perfect for gatherings or a quiet evening at home.

Ingredients

• 1 sheet of puff pastry
• 2 large onions, thinly sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh rosemary, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add the sliced onions and cook until they are golden and caramelized, about 15-20 minutes.
3. Add the sliced mushrooms to the skillet and cook for an additional 5-7 minutes until they are tender. Stir in the balsamic vinegar, salt, and pepper.
4. Roll out the puff pastry on a baking sheet. Create a border by folding the edges over slightly.
5. Spread the caramelized onion and mushroom mixture evenly over the pastry.
6. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
7. Garnish with fresh rosemary before serving. Enjoy your delicious tart!

Roasted Vegetable and Chickpea Bowl

This roasted vegetable and chickpea bowl is a colorful and nutritious dish that’s perfect for fall. The vibrant mix of roasted veggies, like bell peppers and zucchini, adds a lovely sweetness and depth of flavor. Chickpeas provide a hearty protein boost, making this bowl satisfying and filling.

The creamy sauce drizzled on top ties everything together. Fresh herbs like cilantro add a pop of freshness, making each bite delightful. This bowl is not only visually appealing but also packed with nutrients, making it a great choice for a healthy meal.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Your favorite creamy sauce (like tahini or yogurt)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chopped vegetables and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes, or until the veggies are tender and slightly caramelized.
4. Once done, remove from the oven and let cool slightly.
5. Assemble your bowl by adding the roasted veggies and chickpeas. Drizzle with your favorite creamy sauce and top with fresh cilantro.
6. Enjoy your delicious and healthy roasted vegetable and chickpea bowl!

Oven-Roasted Squash and Apple Salad

This Oven-Roasted Squash and Apple Salad is a delightful mix of flavors and textures. The bright orange squash contrasts beautifully with the deep red apples, creating a vibrant dish that’s perfect for fall. The roasted squash is tender and sweet, while the apples add a crisp bite. Tossed with fresh greens and crunchy walnuts, this salad is both satisfying and nutritious.

To make this salad, start by roasting your squash until it’s caramelized and tender. While that’s happening, chop up some apples and prepare your greens. Once everything is ready, combine them in a bowl, sprinkle with walnuts, and drizzle with your favorite dressing. It’s a simple yet impressive dish that will wow your guests!

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 large apple, cored and diced
• 4 cups mixed greens (like arugula or spinach)
• 1/2 cup walnuts, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh herbs (like parsley or thyme) for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced squash with olive oil, salt, and pepper. Spread it out on a baking sheet.
3. Roast the squash for about 25-30 minutes, or until tender and slightly caramelized.
4. While the squash is roasting, prepare your greens and chop the apple.
5. Once the squash is done, let it cool slightly before combining it with the greens, apple, and walnuts in a large bowl.
6. Drizzle with balsamic vinegar and toss gently to combine. Garnish with fresh herbs before serving.

Chili-Lime Roasted Corn on the Cob

Chili-lime roasted corn on the cob is a delightful treat that brings a burst of flavor to your fall gatherings. The golden corn, perfectly grilled or roasted, is enhanced by a zesty chili-lime seasoning that makes each bite irresistible. This dish is not just a side; it can easily steal the show at any barbecue or family dinner.

To make this dish, start with fresh corn on the cob. The sweet, juicy kernels are the star of the show. The combination of lime juice and chili powder adds a refreshing kick, balancing the sweetness of the corn. You can also sprinkle some cilantro on top for an extra layer of flavor.

This recipe is simple and quick, making it perfect for busy weeknights or weekend get-togethers. Plus, it’s a great way to enjoy seasonal produce. Serve it alongside your favorite grilled meats or as a standalone snack. Everyone will love the vibrant colors and bold flavors!

Ingredients

• 4 ears of corn on the cob
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Juice of 2 limes
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your grill or oven to medium-high heat.
2. In a small bowl, mix olive oil, chili powder, garlic powder, lime juice, and salt.
3. Brush the corn with the chili-lime mixture, ensuring it’s evenly coated.
4. Place the corn on the grill or in the oven, cooking for about 10-15 minutes, turning occasionally until charred and tender.
5. Remove from heat and sprinkle with fresh cilantro before serving.

Savory Pumpkin and Sage Risotto

This Savory Pumpkin and Sage Risotto is a warm and comforting dish, perfect for fall. The creamy texture of the risotto pairs beautifully with the earthy flavors of pumpkin and sage. The vibrant orange color of the pumpkin adds a lovely touch to your table, making it not just delicious but also visually appealing.

To make this dish, you’ll need arborio rice, fresh pumpkin puree, vegetable broth, onion, garlic, and fresh sage. The combination of these ingredients creates a rich, creamy risotto that is sure to impress.

Start by sautéing onion and garlic until fragrant, then add the arborio rice and toast it slightly. Gradually stir in the vegetable broth, allowing the rice to absorb the liquid slowly. Once the rice is nearly cooked, fold in the pumpkin puree and chopped sage. Finish with a sprinkle of Parmesan cheese for added richness.

This risotto is perfect as a main dish or a side. It captures the essence of fall and is sure to be a hit at any gathering.

Ingredients

• 1 cup arborio rice
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh sage, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until soft.
2. Add the arborio rice and toast for about 2 minutes, stirring frequently.
3. Gradually add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
4. When the rice is almost cooked, stir in the pumpkin puree and chopped sage.
5. Cook for an additional 5 minutes, then remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
6. Serve warm, garnished with extra sage if desired.