Balsamic Roasted Fall Vegetables

Jade green bowl filled with roasted vegetables.

4.82 from 11 votes

Balsamic Roasted Fall Vegetables

A variety of seasonal fall vegetables are roasted until crispy, then tossed with diced apples and pecans for the perfect veggie-forward side dish.

Prep Time15

Cook Time35

Total Time50

Course: Sides

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 211.35kcal

Author: Cassidy Reeser, MS, RD

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.

This recipe was updated November 2025. I previously recommended roasting the vegetables at 425F, but now recommend 400F for more control over the level of blackening. I also add the maple syrup at the same time as the pecans to avoid burning the veggies.

Nutrition