Roasted Fall Vegetables In Oven

One of the best things that I love about fall is the harvest. What a wonderful thing it is to take these freshly harvested vegetables, whether from your backyard or the farmer’s market, and make something delectable with them. This recipe takes all of these autumn vegetables and turns them into this amazing, comforting dish.

Ingredients: 

• Butternut squash diced into 1 inch cubes 
• carrots sliced into ¼ inch circles 
• fingerling potatoes sliced long way in half 
• cauliflower chopped into bite size pieces 
• balsamic vinegar 
• extra virgin olive oil 
• Salt and pepper to taste   
• rosemary or lavender (optional) 

Utensils 

• Chopping board 
• Sharp Knife 
• Baking sheet 
• Measuring cups 

However, I cannot call this exactly a recipe because it all depends on what you have and what you like for vegetables. The vegetables that I have in this recipe are more of a suggestion. The most important part of this recipe is to have your proportions right, and to have your squashes, and your root vegetables ready.

With that said, I do not believe that all types of squash will work with this recipe. You’ll want to focus more on winter type squashes such as butternut, acorn squash, Kabocha squash, etc.

Same goes for your root vegetables. I believe most types of potatoes would work with this recipe such as fingerlings, personally my favorite! Fingerling potatoes are so buttery and creamy; They are absolutely delicious, especially when they get a little crusty on the bottom. My second favorite would be the white yam sweet potatoes, and then of course comes the red potatoes. And we cannot forget carrots. Carrots make such a wonderful addition to this dish because they tend to offer their familiar sweet and earthy flavor.

I wouldn’t personally recommend using radishes, turnips, or beets, but you are free to do what you wish. I do not believe these vegetables contribute in a good way to this dish because their flavors are completely different than the ones that I have mentioned above. Their flavors also do not work well with the seasonings that we will be adding.

You can also add cauliflower. The list goes on. The key is to add vegetables that have a natural sweetness to them.

After you have picked your vegetables, the next step would be to preheat your oven to 450 F. I prefer to have the temperature at 450F because it cooks everything quickly and evenly. You can choose to preheat it to 425, but it will require a longer time to bake the vegetables, and I cannot promise you that the texture or the taste will be the same. You might also end up with some burnt vegetables if you do choose to preheat it to 425 due to the prolonged period of baking. After all, not all vegetables get cooked at the same rate.

Next you’ll need to chop the vegetables to 1 inch cubes for squashes and potatoes, 1/4 inch circles for carrots, and bite size pieces for cauliflower.

You’ll want to make sure you have a sharp knife while you are peeling and chopping your squash vegetables because some of them have very slippery skins. Make sure to pierce the skin with the tip of the knife first before you cut into the skin to prevent the knife from slipping.

Place all the chopped vegetables on a flat baking sheet, season with balsamic vinegar, extra virgin olive oil, salt and pepper, and rosemary or lavender (if you choose to).

Toss everything together directly on the pan to allow the oil to coat the bottom of the pan as well as the vegetables. Spread the vegetables into an even layer onto the pan, and place in the preheated oven on the bottom rack.

Allow everything to bake for 20 to 30 minutes, or until everything is tender, slightly brown, and the potatoes are slightly crispy on the side that is touching the pan.

you can serve this dish with my Balsamic Sweet and Spicy Chicken Marinade

Roasted Fall Vegetables In Oven

Chantal

One of the best things that I love about fall is the harvest. What a wonderful thing it is to take these freshly harvested vegetables, whether from your backyard or the farmer’s market, and make something delectable with them. This recipe takes all these autumn vegetables and turns them into this amazing, comforting dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Servings 6

Equipment

• Chopping board
• Sharp knife
• Baking sheet
• Measuring cups

Ingredients

  

• 1 Butternut squash diced into 1 inch cubes
• 3-4 carrots sliced into ¼ inch circles
• 3-4 cups fingerling potatoes sliced long way in half
• 2 cups cauliflower chopped into bite size pieces
• ¼ cup balsamic vinegar
• ¼ cup and 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 1 teaspoon rosemary or lavender optional

Instructions

 

• Preheat oven to 450 F
• Place all of the chopped vegetables into a baking sheet.
• Add the balsamic vinegar, olive oil, salt and pepper, and rosemary (optional). Mix all the ingredients together and spread into one even layer.
• Bake in a preheated oven at 450 F for 20 to 30 minutes, or until all the vegetables are tender and slightly browned and crispy on the outside.

Video

Notes

You can add any vegetables of your liking such as sweet potatoes, or different types of squashes and root vegetables. The vegetables that are listed in this recipe are more of a suggestion than a “strict” recipe to follow.

Keyword Autumn, autumn roasted vegetables, easy dishes, quick dishes, roasted vegetables, thanksgiving side dishes

Disclosure: Some of the links in this post are “affiliate links”. This means if you click on a link and purchase the item, I will get an affiliate commission. It will not cost you any extra money, but it will help me pay for this website, and it will help me to keep providing you with helpful articles such as this one. I only post links to products that I personally use and love, or to products that I wish I could have, and that could be of value to you. The information that I provide you with, my blog, videos, and many resources are free.