Balsamic Roasted Fall Vegetables

Roasted fall vegetables like sweet potato and Brussel sprouts are tossed in a maple-balsamic glaze and combined with diced apple and pecans for the perfect healthy side dish.

Overhead view of white ceramic bowl filled with roasted vegetables on a gray cloth

What better time to celebrate fall produce than the week before Thanksgiving? Sweet potatoes, Brussel sprouts, carrots and butternut squash abound in this simple but flavorful dish.

If you're a regular on the blog you know I love roasted veggies (think roasted potatoes, vegetable gyros...). Good news for us, fall is one of the best time to roast veggies!

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Recipe features

Dietary-features: vegan, vegetarian, soy-free, gluten-free
Packed with seasonal veggies
Perfect as a Thanksgiving or holiday side dish
Easy to make into a main dish

The combination of earthy root vegetables with balsamic vinegar, toasted pecans, and the sweetness of diced apples is enough to keep you warm (and full!) through the winter.

What you'll need

Diced and uncooked sweet potato, brussel sprouts, butternut squash and carrots in a large glass bowl

We're using a combination of root veggies and classic fall veggies paired with a few ingredients for added flavor:

Carrots and Brussel sprouts: Choose whole carrots. I usually remove the carrot skin and outermost Brussel sprout peel before roasting.
Sweet potato: I recommend peeling the sweet potato first. Choose sweet potato with orange/red flesh like Jewel or Garnet varieties.
Butternut squash is sweet and delicious when roasted. Check out my tips on how to cut butternut squash.
Apple adds a pop of sweetness and crunch. Choose sweet apples like Gala or Fuji.
Pecans: Choose raw pecans and toast them yourself in a pan or you can save time by buying roasted pecans.
Olive oil is my favorite oil for roasting vegetables. If you prefer not to use olive oil for roasting (it has a smoke point of 375-405F) you can use canola, avocado or peanut oil.
Balsamic vinegar: Choose a "good" balsamic vinegar for the best flavor, AKA not the cheapest one on the shelf!

Roasted sweet potato and butternut squash in a white and blue bowl with a wooden spoon

Tips to make roasted vegetables

There are three important components to making great roasted vegetables.

Veggie size: you want the veggies to be cut into similar sizes using a sharp knife (this is my preferred affordable chef's knife). This allows them to cook at the same rate, so you don't have a combination of burnt and undercooked veg.
Oil: Evenly coating the vegetables with oil will prevent them from sticking to the cooking pan (less clean up and fewer veggies lost to the pan) and encourage extra browning, and thus extra flavor. You can also layer the sheet pan with foil for easier cleanup.
Spacing: Don't overlap or overcrowd the veggies or they will soften but not brown.

Time saving tip: Buy butternut squash pre-diced to save about 5-10 minutes on prep time. You can even use thawed frozen butternut squash BUT it only needs to cook for 25-30 minutes.

How to make

Uncooked vegetables lined up evenly on a metal sheet pan

Step one: Evenly layer prepped vegetables on a sheet pan (this is my go-to pan). Using clean hands or a spatula, toss with olive oil.

Step two: Combine balsamic vinegar, maple syrup, marjoram and coarse salt in a small bowl.

Step three: Drizzle the balsamic mixture on the vegetables, using a spatula or clean hands to evenly coat.

Step four: Roast for 40-50 minutes at 425F, stirring vegetables halfway through to promote even cooking.

Close up view of roasted brussel sprouts and other vegetables

While the vegetables are cooking: Toast pecans in a small pan over medium heat. This will only take 2-3 minutes, so keep an eye on the pecans and stir frequently. They are ready when aromatic and a deeper brown.

Toss roasted vegetables with pecans, diced apple, lemon juice and an additional drizzle of balsamic.

Recipe FAQ

What other fall vegetables are good for roasting?

Most vegetables are delicious roasted. Beets, parsnips, turnips, acorn squash, and regular Russet potatoes are all good options here. You can also throw on a few whole cloves of garlic to roast alongside the veggies.

How long do these keep?

For best quality, keep refrigerated in a closed container for 3-4 days.

What do you serve with roasted veggies?

Make it a meal by serving with your favorite grain (I'm thinking bulgur or quinoa) or vegan mac and cheese and Crispy Baked Tofu Nuggets. These roasted veggies would go so well with a vegan seitan roast at Thanksgiving!

What temperature is best for roasting vegetables?

I personally prefer roasting veggies at 425 degrees F for an ultra golden and crisp outside and tender inside. You can roast veggies at 400 degrees F if you want them to get less crispy on the outside.

Can I make this recipe nut-free?

Yes! Just omit the pecans and this recipe will be nut-free.

Overhead view of roasted root vegetables in a white bowl on a gray linen cloth. Green onions and parsley surround the bowl.

Looking for more fall recipes?

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