Roasted fall vegetables like sweet potato and Brussels sprouts are tossed in balsamic vinegar and combined with diced apples and pecans for the perfect fall side dish.
Fall vegetables are the absolute best vegetables for roasting because they are hardy and most of them take about the same amount of time to roast.
This dish of roasted fall vegetables includes sweet potatoes, Brussels sprouts, carrots, and butternut squash. They are roasted until tender and golden and tossed with a simple seasoning of balsamic vinegar and marjoram.
This is a great side dish for Thanksgiving and Christmas because it highlights seasonal produce and the vegetables can be prepped in advance.
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Why this recipe works
- Seasonal ingredients: Sweet potatoes, butternut squash, carrots, and Brussels sprouts are in season in fall and winter.
- All of the vegetables are cooked at the same time. The key to achieving uniformly roasted fall vegetables is in the dice size. I share tips about this below!
- Fall flavors: Roasted fall vegetables are tossed with diced apples and toasted pecans to really drive home that fall feeling.
- Balsamic vinegar adds a punch of acidity that contrasts the natural sweetness of the carrots, squash, and potatoes.
- Can be prepped in advance: Like all good holiday dishes, roasted fall vegetables can actually be prepped up to 48 hours in advance.
Ingredients
- Carrots: Choose whole carrots. Baby carrots do work here if that's all you have on hand, but they cook a bit more quickly than whole carrots.
- Brussels sprouts: The outer layers of the Brussels become nice and crispy when roasted. Large Brussels sprouts should be sliced in half, while small ones can be roasted whole.
- Sweet potato: I recommend peeling the sweet potato first. Choose sweet potato with orange or red flesh like Jewel or Garnet varieties.
- Butternut squash: This is sweet and delicious when roasted. You will need one small 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!
- Maple syrup: This adds a touch of sweetness that balances out the acidity of the balsamic vinegar. It is added at the end so that the veggies don't blacken too quickly.
Step-by-step instructions
In a large bowl, toss together the diced vegetables with oil, salt, and marjoram.
Step two: Transfer the vegetables to a full sheet pan, spreading into an even layer. Reserve any balsamic vinegar left in the bowl.
Step three: Roast for 30 minutes at 400F, stirring vegetables halfway through to promote even cooking. Sprinkle with the pecans and drizzle with the maple syrup, tossing to combine. Return to the oven for another 5 minutes to blacken the vegetables.
Toss roasted vegetables with diced apple, lemon juice, and an additional drizzle of balsamic vinegar, if desired.
Tips to make roasted vegetables
There are three important steps to making great roasted vegetables.
- Veggie size: The vegetables should 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 vegetables.
- Oil: Evenly coating the vegetables with oil will prevent them from sticking to the cooking pan. This means less clean-up and fewer veggies lost to the pan. It also encourages 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 note that it only needs to cook for 25-30 minutes.
FAQ
Most fall vegetables are delicious when roasted. Beets, parsnips, turnips, acorn squash, honeynut squash, and regular Russet potatoes are all good options and cook at about the same rate. You can also throw on a few whole cloves of garlic to roast alongside the veggies.
Yes! Just omit the pecans and this recipe will be nut-free.
The reason roasted vegetables turn out soggy is usually because the oven temperature is too low or the vegetables are overcrowded.
Yes, parchment paper will make it easier to clean up, but I've found that the vegetables don't crisp up as quickly when they don't have direct contact with the sheet pan. Parchment paper is a good option if you prefer golden roasted vegetables to almost blackened roasted vegetables.
Storage tips
To prep in advance: The vegetables can be diced up to 48 hours in advance. Just place them in a storage container and refrigerate until ready to roast.
Leftovers: For best quality, keep refrigerated in a closed container for 3 to 4 days.
Reheating: While roasted vegetables reheat quickly in the microwave, it's best to reheat them on the stovetop. Cook the vegetables in a large skillet over medium heat to re-crisp them, stirring occasionally. This method to reheat roasted vegetables takes only about 4 to 6 minutes.
Looking for more fall sides?
Make it a meal by serving with your favorite grain (I'm thinking bulgur or quinoa) or vegan mac and cheese and panko breaded tofu These roasted veggies would go so well with a lentil loaf at Thanksgiving!
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Balsamic Roasted Fall Vegetables
Ingredients
- 1 pound sweet potato 1 large sweet potato
- ½ pound carrots 2 large carrots
- 1 ½ pounds butternut squash
- 1 pound Brussels sprouts
- 3 tablespoons neutral oil such as canola, avocado, peanut (olive oil also works)
- 1 teaspoon kosher salt
- 1 teaspoon dry marjoram or oregano
- 2 tablespoons balsamic vinegar more for serving
- ½ cup pecans
- 1 tablespoon maple syrup
- 1 medium sweet red apple such as Gala or Fuji
- 1 tablespoon lemon juice
- fresh chopped parsley for serving; optional
Instructions
- Preheat the oven to 400F.
- Prepare the vegetables. Peel the sweet potato and dice into ½-inch pieces. Peel and slice the carrots into 1-inch long wedges.Peel the butternut squash, slice from top to bottom, and remove the stringy bits. Dice into ½-inch pieces.For large Brussels sprouts, slice the stem away and slice the sprout in half, then remove any wrinkly outer layers. For smaller sprouts, slice the stem away and roast the sprouts whole.
- In a large bowl, toss the vegetables with 3 tablespoons of neutral oil, 1 teaspoon kosher salt, and 1 teaspoon marjoram. Drizzle with the balsamic vinegar, tossing to combine.
- Using a slotted spoon, transfer the vegetables to a large sheet pan, leaving behind any of the excess balsamic vinegar. Save the vinegar for later, if desired. Spread the veggies into an even layer.
- Roast at 400F for 30 minutes. At the 15 minutes mark, remove from the oven and stir vegetables. Return to oven and roast until vegetables are tender and golden, with some spots starting to blacken.
- After 30 minutes, add the pecans to the sheet pan. Drizzle with the maple syrup, tossing to coat. Return to the oven for 5 minutes, or until the vegetables are starting to blacken and the pecans are toasted.
- Remove vegetables from the oven and toss with diced apple and a squeeze of fresh lemon juice. Drizzle with the reserved balsamic vinegar and garnish with parsley just before serving, if desired. Enjoy!
Video
Notes
- Prepping the vegetables: For best results, dice all vegetables into similarly sized ½" pieces. For more tips on preparing butternut squash, see my roasted butternut squash recipe.
- Lemons: One medium lemon will yield about 2 tablespoons of lemon juice.
- Cook time: Roasting the vegetables for ~30 minutes will cook the vegetables through. For almost blackened vegetables with crispy bits, cook for 35-40 minutes.
- To prep in advance: Vegetables can be diced up to 48 hours in advance. Store covered in the fridge until ready to use.
- Leftovers: Roasted vegetables are best enjoyed immediately but will keep 3-4 days in a refrigerated container.
- To reheat, evenly layer on a sheet pan. Bake at 350 degrees F until heated through and re-crisped, about 10-15 minutes. Alternatively, reheat on a skillet over medium heat.
Dawn says
Could this be made in the air fryer? I don’t have enough oven space for Thanksgiving.
Cassidy Reeser says
I think it would work well in an air fryer! I would adjust the heat to 400F on the air fryer and stir halfway through - it should only take about 25-30 minutes. Enjoy! 🙂