Name: Autumn Roasted Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 ½ lb Baby Potatoes, washed, dried, and cut in half.; 1 small Onion, quartered.; 3 cups of Butternut Squash, peeled, seeded, and cut into bite-sized pieces.; 16 oz Brussels Sprouts, washed, dried, trimmed, and halved.; 3 large Carrots, washed, dried, peeled and sliced.; 2/3 cup Roasted Pecans; Olive Oil Spray; 1 tsp Granulated Roasted Garlic; ½ tsp Sea Salt; ½ tsp Black Pepper; Non-Fat Shredded Parmesan Cheese, optional

Jump to Recipe

Hey friends! I'm so excited to share this incredibly delicious and easy Autumn Roasted Vegetables recipe with you today. Because I live in Florida, my version of seasons changing may be different than yours. For you, trees are changing color and for me, the license plates are! One way I know that Fall has arrived is by enjoying the Autumn produce filling the stores. Let me share this incredibly easy recipe for roasted fall veggies with you.

The Best Way To Enjoy Autumn Vegetables is to Roast Them.

fall side dish, autumn side dish, thanksgiving side dish, roasted fall vegetables, roasted autumn vegetables, roasted brussels sprouts, roasted butternut squash, roasted carrots, roasted potatoes, pecan roasted vegetables, oven roasted vegetables, sheet pan dinner, sheet pan side dish, seasonal produce, root vegetables

These oven-roasted fall veggies are the perfect side dish to complement any main course for Thanksgiving or Sunday suppers. Loaded with Brussels sprouts, butternut squash, potatoes, carrots and pecans, this medley celebrates the flavors of autumn in one sheet pan. The best part is you just toss everything together and let the oven do the work! Read on for tips and tricks for making irresistible Sheet Pan Autumn Roasted Vegetables at home.

Gather The Produce For Your Autumn Roasted Vegetables

An easy, flavorful Autumn Roasted Vegetables recipe loaded with fall veggies like Brussels sprouts, butternut squash, carrots, potatoes and pecans. The perfect healthy side dish for Thanksgiving or any fall meal.

The wonderful thing about this recipe is that it takes advantage of the bounty of fall produce available right now. When you purchase produce that is in season, it not only tastes the best, it's budget-friendly as well. Here's what you'll need:

Hearty Potatoes

I use baby potatoes since they are the perfect size to roast whole. The potatoes get crispy, golden brown and tender inside after roasting. Russets or red potatoes chopped into chunks would also work well.

Earthy Brussels Sprouts

These mini cabbages add great texture and flavor. Brussels sprouts caramelize beautifully in the oven. If you aren't a fan, kale or cauliflower florets also pair nicely.

Sweet Butternut Squash

This winter squash lends natural sweetness and brilliant color. Feel free to use any hard squash like acorn or pumpkin too.

Carrots

The carrots roast up tender with a hint of sweetness. I love the contrast of their bright orange against the other fall hues.

Crunchy Pecans

Chopped pecans toast up to add a delicious crunch and nuttiness. Walnuts or hazelnuts would be tasty too.

Tips For Roasting Perfect Autumn Roasted Vegetables

While this recipe comes together quickly, there are a few tips to ensure your Autumn Roasted Vegetables come out caramelized and full of flavor:

Cut the vegetables uniformly. Try to cut all the veggies to a similar size so they will cook at the same rate. I aim for around 1 inch pieces.
Toss with oil and seasonings. Coating the vegetables in oil helps them get golden brown and crispy edges. I season with just a bit of salt, pepper and garlic for flavor without overpowering the veggies.
Roast at a high temperature. Cranking up the oven temp to 400°F gives you the caramelized exterior and tender interior you want.
Flip halfway through. Flipping the veggies midway through roasting ensures even cooking.
Roast until fork tender. The potatoes should easily pierce with a fork when they are done.

Reasons You Will Love This Recipe

Doesn't that look like the perfect fall side dish? The mixture of colors and textures is so appealing. Your Autumn Roasted Vegetables will fill your kitchen with the cozy aromas of fall as they roast. Now let's go over some serving suggestions and storage tips.

Serving Suggestions for Autumn Roasted Vegetables

These versatile Autumn Roasted Vegetables pair well with a variety of main dishes:

Roast chicken or turkey
Pork chops or tenderloin
Pot roasts or brisket
Sausage and peppers sheet pan dinner
Fish like salmon or cod
Vegan mains like chickpea curry or lentil loaf

Basically anything you'd typically serve with roasted veggies would go perfectly with this recipe. The possibilities are endless!

Storing Your Leftover Autumn Roasted Vegetables

While this recipe makes a generous amount, you likely won't have leftovers since it's so tasty! But if you do, proper storage is important:

Let the roasted vegetables cool completely before storing.
Transfer to an airtight container or zip top bag.
Refrigerate for 3-5 days.

Reheat leftovers in a 400°F oven until warmed through, about 15 minutes. Add a splash of olive oil or broth if the veggies seem dry.

The flavors meld together even more as it sits, so your leftovers might be even tastier!

More Tips For The Best Autumn Roasted Vegetables

I wanted to share a few more tips to help you get perfect roasted veggies every time:

Use Fresh Garlic: The garlic granules season just fine, but 2-3 minced garlic cloves would provide even more flavor.
Get Creative With Seasonings: Try rosemary, thyme, chili powder, cumin or curry powder for more spice.
Toss In Cranberries: Dried cranberries lend festive tartness and color.
Finish With Herbs: Fresh parsley, cilantro or chives on top adds brightness.
Drizzle With Balsamic: A glug of good balsamic vinegar balances the richness.
Grate On Cheese: Asiago, parmesan, cheddar or feta offer savory garnish.

Now that you're feeling inspired, let's go over some FAQs.

Frequently Asked Questions

A standard 18 x 13 inch rimmed baking sheet provides plenty of room to roast the vegetables in a single layer.

I recommend using fresh since frozen won't caramelize as nicely. But if you only have frozen, just increase the cook time about 5-10 minutes and ensure that you've dried them as much as possible.

Peeling makes the prep go a bit faster, but you can certainly roast them unpeeled if you prefer.

Using a serrated knife helps slice through the potatoes cleanly.

Absolutely! Just use two pans or roast in batches to avoid overcrowding.

How Many Points Are In This Recipe?

With the new Weight Watchers Plan, points can vary for diabetics. Points can also vary with different brands. Please use your recipe maker to determine your exact points.

Are You on WW Connect?

Find me on WW Connect @Sassycooking_Alyssa to see my full recipe list!

Have You Signed Up Yet? Click Here To Join NOW and Get Your FIRST MONTH FREE!

Click Here To View This Recipe in the WW App For Accurate Points for YOU

Autumn Roasted Vegetables

Yield: 10

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

A medley of fall flavors! Roasted Brussels sprouts, butternut squash, potatoes, carrots and pecans tossed in olive oil and seasoned with salt, pepper and garlic. Simply roast until the veggies are caramelized and potatoes are tender.

Ingredients

1 ½ lb Baby Potatoes, washed, dried, and cut in half.
1 small Onion, quartered.
3 cups of Butternut Squash, peeled, seeded, and cut into bite-sized pieces.
16 oz Brussels Sprouts, washed, dried, trimmed, and halved.
3 large Carrots, washed, dried, peeled and sliced.
2/3 cup Roasted Pecans
Olive Oil Spray
1 tsp Granulated Roasted Garlic
½ tsp Sea Salt
½ tsp Black Pepper
Non-Fat Shredded Parmesan Cheese, optional

Instructions

Preheat the oven to 400 degrees.
Wash, dry, and cut the potatoes in half. Place them in a large
bowl.
Peel the onion and cut it into quarters then peel the butternut
squash. Seed as needed, and then cut into bite-sized pieces then add to the bowl.
Next, Wash, dry, and trim the Brussels Sprouts. Cut into halves
and then add into the bowl. Prep the carrots and slice them and add them into the same bowl.
Add in the pecans and spray with your olive oil spray, sprinkle in garlic granules, sea salt, and black pepper.
Toss around with tongs or a large spoon. You can even use your
hands.
Pour out onto the sheet pan. Place into the oven and roast for 15
minutes.
Remove from the oven and flip all of the vegetables over.
Place back into the oven and cook for another 30 – 50 minutes.
Once the potatoes are fork tender, remove from the oven. Top with non-fat shredded parmesan cheese if you’d like.
Serve and enjoy.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 175Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 152mgCarbohydrates 27gFiber 6gSugar 4gProtein 4g

*This is an automatic calculation by a third party app*

Enjoy Satisfying Autumn Roasted Vegetables

I hope you're as excited as I am to make these easy oven-roasted Autumn Roasted Vegetables. With just a bit of prep, you can have this beautiful vegetable medley ready to pair with your main course. Feel free to play around with different flavor combinations like cranberries, fresh herbs or cheeses. However you make it, this side delivers on both nutrition from the variety of veggies and irresistible roasted flavor.