Roasted Fall Vegetables (Cozy Sheet Pan Side)

This roasted fall vegetables recipe is trending fast — cozy, colorful, and perfect for easy sheet pan dinners. It’s the kind of side that makes your whole kitchen smell like autumn: caramelized sweet potatoes, butternut squash, carrots, and Brussels sprouts with crisp edges, tender centers, and pops of red onion. Everything roasts together on one pan with olive oil, maple, garlic, and herbs until it’s deeply golden and irresistibly sweet-savory.

Serve these roasted fall vegetables with chicken, turkey, salmon, or your favorite plant-based mains, and you’ve instantly leveled up dinner with barely any effort or dishes.

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Roasted Fall Vegetables (Cozy Sheet Pan Side)

This roasted fall vegetables recipe is cozy, colorful, and perfect for easy sheet pan dinners. With caramelized sweet potatoes, squash, carrots, and Brussels sprouts tossed in a maple garlic herb glaze, it brings comforting autumn flavor to your table with minimal effort.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 180 kcal

Ingredients

  

Roasted Vegetables

• 2 medium sweet potatoes peeled and cut into 1-inch cubes
• 2 cups butternut squash peeled and cut into 1-inch cubes
• 2 cups Brussels sprouts trimmed and halved
• 3 medium carrots peeled and sliced into ½-inch coins on a bias
• 1 medium red onion peeled and cut into thick wedges

Maple Garlic Herb Dressing

• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1½ tbsp apple cider vinegar or fresh lemon juice
• 3 cloves garlic minced
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary
• ½ tsp smoked paprika optional, for smokiness
• pinch red pepper flakes optional, for gentle heat

Optional Finishing Touches

• 2 tbsp chopped fresh parsley
• to taste extra olive oil or maple syrup for drizzling
• to taste flaky sea salt

Instructions

 

• Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.
• Peel and cut sweet potatoes and squash into 1-inch cubes. Trim and halve Brussels sprouts, slice carrots into coins, and cut onion into wedges. Place all veggies in a large mixing bowl.
• In a small bowl, whisk together olive oil, maple syrup, vinegar or lemon juice, garlic, salt, pepper, thyme, rosemary, smoked paprika, and red pepper flakes (if using).
• Pour the dressing over the vegetables and toss well to coat thoroughly. Ensure all pieces are evenly covered.
• Spread vegetables in a single layer on the prepared baking sheet. Flip Brussels sprouts cut-side down for extra crispiness. Use two pans if necessary to avoid crowding.
• Roast for 30–35 minutes, tossing once halfway through, until the vegetables are golden and caramelized with tender centers.
• Remove from oven. Sprinkle with fresh parsley, a little flaky sea salt, and drizzle with extra maple syrup or olive oil if desired. Serve hot.

Notes

This recipe is perfect for meal prep or holiday sides. Customize with other root veggies or herbs. Try adding apples or roasted garlic for variety, or pair with grains and protein for a complete meal. Naturally vegetarian, gluten-free, and loaded with flavor.

Why You’ll Love This Roasted Fall Vegetables Recipe

• One sheet pan and simple prep—perfect for weeknights or holiday menus.
• Naturally vegetarian, gluten-free, and packed with color and flavor.
• Uses humble fall produce and turns it into something restaurant-level.
• Easy to scale up for Thanksgiving, Friendsgiving, or Sunday meal prep.
• Customizable with different veggies, herbs, and spices you already have.
• Holds up beautifully for leftovers and bowl-style lunches.

Quick Recipe Overview

• Servings: 6 (as a side)
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes

These roasted fall vegetables bake at high heat until the edges are browned and caramelized, letting the natural sweetness of the vegetables shine. The maple-garlic-herb glaze makes this roasted fall vegetables dish feel cozy enough for holidays but simple enough for any weeknight.

What Is Roasted Fall Vegetables?

Roasted fall vegetables are a mix of cool-weather produce—like sweet potatoes, carrots, butternut squash, and Brussels sprouts—tossed with oil and seasonings, then baked in a hot oven until tender and caramelized. The high heat concentrates their natural sugars and gives you crisp, golden edges with soft, creamy centers.

In this version, we build a simple maple, garlic, and herb mixture that clings to every piece. You get sweet notes from the maple, savory depth from garlic and onion, and cozy vibes from fresh rosemary and thyme.

It’s an easy side dish that feels as at home next to a roast chicken as it does alongside a simple skillet of beans and grains.

Ingredients for Roasted Fall Vegetables

For the Roasted Vegetables

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 cups butternut squash, peeled and cut into 1-inch cubes
• 2 cups Brussels sprouts, trimmed and halved
• 3 medium carrots, peeled and sliced into ½-inch coins on a bias
• 1 medium red onion, peeled and cut into thick wedges

For the Maple Garlic Herb Dressing

• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1½ tbsp apple cider vinegar or fresh lemon juice
• 3 cloves garlic, minced
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves
• 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary
• ½ tsp smoked paprika (optional, for a hint of smokiness)
• Pinch of red pepper flakes (optional, for gentle heat)

Optional Finishing Touches

• 2 tbsp chopped fresh parsley
• Extra drizzle of olive oil or maple syrup
• Flaky sea salt, to taste

How to Make Roasted Fall Vegetables

1. Prep the Pan and Oven

Preheat your oven to 425°F. A hot oven is key for getting deeply browned, caramelized roasted vegetables rather than soft, pale ones.

Line a large, rimmed baking sheet with parchment paper for easy cleanup, or lightly oil it to prevent sticking.

2. Wash and Prep the Vegetables

Wash all vegetables under cool running water—no soap or special produce washes needed. Pat them dry well with a clean kitchen towel so they roast instead of steam.

Peel and cube the sweet potatoes and butternut squash into roughly 1-inch pieces. Trim and halve the Brussels sprouts, slice the carrots, and cut the red onion into wedges. Try to keep everything close in size so it cooks at a similar rate.

3. Make the Maple Garlic Herb Dressing

In a small bowl or measuring cup, whisk together the olive oil, maple syrup, apple cider vinegar or lemon juice, minced garlic, salt, pepper, thyme, rosemary, smoked paprika, and red pepper flakes if using.

Taste the dressing—it should be balanced: lightly sweet, nicely salted, and herby. Adjust with a pinch more salt or a splash more maple or lemon as needed.

4. Toss the Vegetables

Add all the chopped vegetables to a large mixing bowl. Pour the maple garlic herb dressing over the top.

Use clean hands or a large spoon to toss until every piece is thoroughly coated. Make sure no dry spots remain; the oil and maple mixture is what helps the roasted fall vegetables caramelize and taste amazing.

5. Arrange on the Sheet Pan

Spread the vegetables onto the prepared sheet pan in a single layer. Avoid overcrowding—if the vegetables are piled too high, they’ll steam instead of roast. Use two pans if needed.

Flip the Brussels sprouts so most of them are cut-side down; this helps them get extra crispy and golden.

6. Roast Until Tender and Caramelized

Place the pan on the middle rack and roast for 30–35 minutes, tossing once halfway through.

You’re looking for browned edges, fork-tender centers, and a few deeply caramelized spots on the sweet potatoes and squash. Thinner pieces (like onion and some Brussels leaves) may get quite crisp—that’s the good stuff.

7. Finish and Serve

Remove the roasted fall vegetables from the oven. While they’re still hot, sprinkle with chopped fresh parsley and a tiny pinch of flaky sea salt, if you like.

For a bit more shine and sweetness, you can drizzle an extra teaspoon or two of maple syrup or olive oil over the pan and toss gently. Serve straight from the sheet pan or transfer to a warm serving platter.

Customize the Flavor / Heat

• Sweeter: Add an extra tablespoon of maple syrup to the dressing or drizzle a little over the pan right after roasting.
• More savory: Increase garlic to 4–5 cloves and add ½ teaspoon onion powder to the dressing.
• Herb-forward: Double the fresh rosemary and thyme or add a sprinkle of dried Italian seasoning.
• Smoky: Use the full ½ teaspoon smoked paprika and add a pinch more just before serving.
• Spicier: Increase red pepper flakes to ½ teaspoon or sprinkle a bit more over individual servings.
• Brighter: Finish with extra lemon juice or a splash of apple cider vinegar right after the vegetables come out of the oven for a tangy kick.

Variations & Add-Ins

• Root veggie heavy: Swap in parsnips or turnips for some of the carrots or sweet potatoes.
• Apple twist: Add 1–2 firm apples (like Honeycrisp), cored and cut into wedges, in the last 15 minutes of roasting for sweet-tart bites.
• Garlic lovers: Toss whole, unpeeled garlic cloves with the vegetables and squeeze out the soft roasted garlic at the table.
• Non-starchy veggie boost: Add cauliflower florets or green beans for more texture variety (just cut them a bit larger so they don’t overcook).
• Herby crumble: Top the hot roasted fall vegetables with crumbled feta or goat cheese right before serving for a creamy, salty contrast.
• Sheet pan meal: Add seasoned chicken thighs or plant-based sausages on a second sheet pan and roast at the same time for a complete dinner (keeping meats separate from vegetables for food safety).

Make It a Balanced Meal

Roasted fall vegetables are a powerhouse side loaded with fiber, vitamins, minerals, and complex carbohydrates. A plate that’s half vegetables—especially a colorful mix like this—is right in line with many healthy eating recommendations.The Nutrition Source+1

To round out your meal, pair these veggies with a lean protein (such as baked chicken, turkey breast, salmon, or beans) and, if needed, a serving of whole grains like quinoa, brown rice, or farro.

For lighter meals, pile a big scoop of roasted fall vegetables over a bed of greens and add a handful of chickpeas or lentils. For something heartier, serve them over grains with extra olive oil or a dollop of yogurt for healthy fats.

Meal Prep, Storage & Reheating

Let the roasted fall vegetables cool slightly, then store in airtight containers in the refrigerator for 3–4 days.

For reheating in the oven, spread them on a baking sheet and warm at 375°F for 8–10 minutes, just until hot and re-crisped around the edges.

For quick microwave reheating, transfer to a microwave-safe dish and heat in 30–45 second bursts, stirring between each, until steaming hot. The texture will be a bit softer but still delicious.

Roasted fall vegetables also freeze fairly well. Spread cooled vegetables on a baking sheet to freeze individually, then transfer to freezer bags or containers for up to 2–3 months. Reheat straight from frozen on a hot sheet pan at 400°F until warmed through and sizzling.

Approximate Nutrition (Per Serving)

These numbers are estimates for one of six servings and will vary with exact ingredients and sizes:

• Calories: ~180
• Protein: ~3 g
• Carbohydrates: ~30 g
• Fat: ~6 g

This estimate assumes the full amount of olive oil and maple syrup is divided over six portions. It’s provided for general information only and is not medical or dietary advice.

TastyInspo Notes

I love making a big pan of these roasted fall vegetables on Sunday and using them all week long. They’re amazing tucked into grain bowls, piled alongside eggs at breakfast, or reheated with a drizzle of tahini or yogurt for a quick lunch.

For holidays, I double the recipe and roast on two pans—one goes in the oven a bit earlier, then I rotate them halfway so everything caramelizes nicely. Guests always ask what’s in the glaze, and it’s just maple, garlic, and herbs doing all the heavy lifting.

If you’re feeding picky eaters, roasted fall vegetables can be a great way to introduce new veggies. The sweetness from the maple and the caramelization from roasting make everything taste extra approachable.

Serving Ideas & Pairings

• Serve with roast chicken, baked turkey breast, or pan-seared salmon.
• Pair with lentil loaf, stuffed squash, or a simple pot of beans for a cozy vegetarian plate.
• Spoon over quinoa or farro with a squeeze of lemon and a drizzle of olive oil for a warm salad-style bowl.
• Add to leafy green salads with toasted nuts and dried cranberries for crunch and contrast.
• For drinks, keep it simple: sparkling water with lemon, apple cider (non-alcoholic), or herbal tea match the cozy fall vibe.

FAQs about Roasted Fall Vegetables

Final Thoughts

Roasted Fall Vegetables (Cozy Sheet Pan Side) are the kind of easy, hands-off dish that makes any dinner feel special. With caramelized edges, a maple garlic herb glaze, and plenty of color and texture, this roasted fall vegetables recipe will quickly become a cool-weather staple for weeknights, meal prep, and holiday tables alike.