Enjoying produce that’s in season is one of my favorite things, and these roasted fall vegetables do just that! It’s the most delicious combination of butternut squash, broccoli, beets, and sweet potatoes, all perfectly roasted to bring out their natural sweetness and flavors. It’s a versatile side dish for any occasion this fall!
Fall roasted vegetables are a true celebration of the fall season, where fresh harvest vegetables take center stage. This dish is simple but absolutely delicious, and the natural flavors of the vegetables truly shine through.
Plus, it’s incredibly easy to make at home, making it the perfect dish for a weeknight dinner or for a festive fall gathering.
- What are Roasted Fall Vegetables?
- Why This Is The Best Roasted Fall Vegetables Recipe
- What You Need to Make Fall Roasted Vegetables At Home
- How to Make Roasted Fall Vegetables Step by Step
- Tips For Making the Best Autumn Roasted Vegetables
- Serving Suggestions
- Recipe Variation Ideas for Roasted Fall Vegetables
- Frequently Asked Questions
- How to Store Leftover Roasted Fall Vegetables
- More Autumn Side Dishes
What's special about these autumn roasted vegetables is the addition of a delicious tahini sauce. This sauce, made with Tahini, lemon juice, and garlic, adds a creamy and tangy touch to the roasted vegetables, taking the dish to a whole new level.
So, if you're looking for a new way to enjoy fall vegetables, I highly recommend giving this recipe a try
Read on to learn exactly how to make this delicious roasted fall vegetables recipe today!
What are Roasted Fall Vegetables?
Roasted fall vegetables is a delicious and easy recipe that brings together the best produce of the fall season.
This dish is a colorful mix of butternut squash, broccoli, beetroot, and sweet potatoes, all seasoned with Italian spices and roasted to perfection. It's a simple yet flavorful recipe that's sure to win over anyone who tries it.
Making autumn-roasted vegetables at home is a fantastic idea for several reasons. Not only is it a great way to make use of the fresh fall produce, but it’s also a healthy and satisfying dish that's packed with nutrients.
Plus, the taste is simply divine. The combination of the earthy, sweet flavors of the vegetables, the aromatic Italian seasonings, and the rich tahini sauce creates a combination of flavors that's hard to resist. So go ahead, give this recipe a try, and enjoy a hearty serving of autumn-roasted vegetables. You'll be glad you did!
Why This Is The Best Roasted Fall Vegetables Recipe
Easy to make: This roasted fall vegetables recipe is a breeze to prepare. With a simple process of chopping the vegetables, tossing them in seasoning and oil, and roasting them in the oven, you'll have a delicious dish ready in no time.
Family favorite: This recipe is a surefire hit with the whole family. The mix of butternut squash, broccoli, beet, and sweet potatoes offers a variety of flavors that will please both adults and kids alike.
Versatile: This dish is highly adaptable. You can easily swap out any of the vegetables for your seasonal favorites or what you have on hand. It is also a great way to use up leftovers!
Delicious: The blend of Italian seasoning, fresh garlic, and a drizzle of creamy tahini sauce adds a burst of flavor to these roasted vegetables, making them a delicious addition to any meal.
Crowd pleaser: Whether you're hosting a dinner party or attending a potluck, this autumn roasted vegetables dish is a definite crowd-pleaser. It’s a vibrant, tasty, and healthy option that will leave your guests asking for the recipe.
What You Need to Make Fall Roasted Vegetables At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious roasted fall vegetables recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Butternut Squash: This sweet and nutty vegetable will add a vibrant color and a rich, creamy texture to your roasted vegetable mix.
Broccoli: Broccoli gives a nice crunch and adds a beautiful green color to the dish, not to mention its nutritional benefits.
Onion: Onion provides a sweet and tangy flavor that brings out the taste of other ingredients. It also caramelizes beautifully when roasted.
Beet: Beets contribute a lovely earthy flavor and a stunning deep-red color to your dish.
Purple Sweet Potatoes: These are not only visually appealing but also add a sweet and slightly nutty flavor. If the purple sweet potatoes (also called purple yam) are not available in your grocery store, pick a regular sweet potato instead.
Garlic: Garlic gives an aromatic and flavorful kick to the dish. Roasting it mellows its pungency and brings out its sweetness.
Italian Seasoning: This blend of herbs provides a depth of flavor, making every bite savory and delicious.
Avocado Oil: This is used for roasting the vegetables. It has a high smoke point and a neutral flavor that won't overpower the natural taste of the veggies.
Tahini: This adds a creamy, nutty flavor to the dish. It also helps in binding the ingredients together.
Lemon: A squeeze of lemon juice will provide a fresh, citrusy note that balances the richness of the other ingredients.
Salt and Pepper: These are the basic seasonings that enhance the natural flavors of the vegetables.
Water: This is used to adjust the consistency of the tahini dressing. It also helps to blend the flavors together.
How to Make Roasted Fall Vegetables Step by Step
Making this incredible roasted fall vegetables recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Preheat the oven: Start by setting your oven to a temperature of around about 400F. To prevent your vegetables from sticking, line a large rimmed baking sheet with some parchment paper.
- Prepare the broccoli: Take your broccoli and begin by trimming away the leaves and stems. Use a sharp knife to divide the head into smaller, bite-sized florets.
- Prepare the sweet potato: Next, peel your sweet potato. Cut it into rounds and then further cut these rounds into even bite-sized cubes.
Mixing and Seasoning
- Combine the vegetables: In a large bowl, place your prepared butternut squash, broccoli florets, beetroot, and sweet potatoes. Add in three cloves of garlic for a flavor kick. Sprinkle the veggies with Italian seasoning, salt, and pepper for taste.
- Add the oil: Drizzle the veggies with avocado oil and mix thoroughly to ensure all the vegetables are well coated.
- Roast the vegetables: Evenly spread your seasoned vegetables on the prepared baking sheet. Roast them in the preheated oven for about thirty minutes. To guarantee even roasting, make sure you stir the vegetables halfway through.
Making the Sauce
- Prepare the Tahini sauce: While your veggies are roasting, you can prepare the Tahini sauce. In a small bowl, whisk together tahini, lemon juice, and garlic pushed through a garlic press.
- Adjust Sauce for Consistency: Add water, about one tablespoon at a time, and whisk thoroughly. Continue this process until you achieve a smooth sauce with your desired consistency.
- Serve the vegetables: Once the vegetables are roasted to your liking, remove them from the oven. Arrange them on a platter and drizzle with the tahini sauce you prepared earlier. Enjoy your delicious roasted fall vegetables!
Tips For Making the Best Autumn Roasted Vegetables
- Preheat the oven: Always preheat your oven to the correct temperature before you start roasting your vegetables. For this recipe, preheat your oven to a temperature of about 400F. This guarantees an even and thorough cooking process.
- Prepare your vegetables: For the best results, make sure to cut all your vegetables into similar sizes. This makes sure that they cook evenly. For example, the butternut squash and beets should be cubed, and the broccoli should be divided into small, bite-sized florets.
- Season your vegetables: Don't be shy with your seasonings. The Italian seasoning, salt, and pepper will bring out the natural flavors of your vegetables. And don't forget to drizzle with avocado oil to make sure the seasonings stick to your veggies.
- Stir halfway through: To make sure that the vegetables cook evenly and get a lovely caramelization on all sides, stir them halfway through the roasting process. This is a simple step but one that can make a big difference in the final result.
- Enjoy immediately: Roasted vegetables are best enjoyed immediately. The longer they sit, the less crispy they become. So, serve them up right away and enjoy the fruits (or rather, veggies) of your labor!
- Roasted fall vegetables make a wonderful side dish to a hearty roast chicken, like a chicken riganati. The flavors of the vegetables compliment the poultry perfectly, making for a satisfying and balanced meal.
- For a vegetarian twist, try serving these vegetables over a bed of quinoa or brown rice. The grains add an extra layer of texture, and the tahini sauce ties everything together beautifully.
- Enjoy these roasted vegetables as a healthy and flavorful side to your morning omelette. The sweet and savory combination is a great way to jumpstart your day!
- This delicious side dish also works beautifully with just about any holiday main dish. Serve it with some Buzhenina (herb roasted pork tenderloin), roasted butternut squash, or a cauliflower au gratin on Thanksgiving or Christmas. It’s super versatile, trust me!
- If you want to go the comfort food route, serve these roasted veggies with a generous scoop of creamy mashed potatoes. The contrasting textures and flavors make for a delicious pairing.
Recipe Variation Ideas for Roasted Fall Vegetables
This delicious fall roasted vegetables recipe is so flavorful and easy to make you'll want to try out some of these delicious variations! Here are some great ideas:
- Go for a sweet twist: For those with a sweet tooth, try adding a drizzle of maple syrup over your veggies before roasting. The syrup caramelizes during roasting, adding a lovely sweetness that balances the earthy flavors of the vegetables.
- Make it Mediterranean: Give your roasted veggies a Mediterranean flair by adding some chopped olives, cherry tomatoes, and feta cheese. The salty olives and feta, combined with the sweet and juicy tomatoes, taste amazing with the veggies.
- Try it with herbs: Fresh herbs can bring a whole new dimension to your roasted veggies. Try adding fresh rosemary or thyme to the mix before roasting. The herbs will infuse the vegetables with their aromatic flavors.
- Go nuts with toppings: For an added crunch and a boost of protein, sprinkle some chopped almonds or walnuts over your veggies before serving. The nuts add a nice contrast to the soft, roasted vegetables.
- Boost the heat: If you're a fan of spicy food, add a sprinkle of crushed red pepper flakes to your vegetables before roasting. The heat from the pepper flakes adds a nice kick to the earthy vegetables.
- Add a citrus zing: For a refreshing twist, add a squeeze of fresh orange or grapefruit juice over your roasted veggies. The citrus juice adds a tangy zing that brightens up the flavors of the vegetables.
Frequently Asked Questions
For this recipe, we use a variety of vegetables including butternut squash, broccoli, onion, beet, and purple sweet potatoes. However, the beauty of this dish is that you can customize it with any of your favorite fall vegetables. Carrots, brussel sprouts, red onion, parsnips, turnips, and rutabaga all work great in this dish.
To guarantee even roasting, cut your vegetables into bite-sized pieces. Also, make sure to spread them out evenly on the baking sheet and give them a good stir halfway through the cooking time.
The tahini sauce adds a rich, nutty flavor to the roasted vegetables. It also provides a creamy texture that pairs well with the crispiness of the roasted vegetables.
Yes, you can. Avocado oil is used in this recipe for its high smoke point and mild flavor, but you can substitute it with other oils like olive oil or coconut oil.
Absolutely! You can prepare the vegetables a day in advance by cutting them and storing them in the refrigerator. This can save you some time on the day of cooking.
How to Store Leftover Roasted Fall Vegetables
If you've whipped up a delicious batch of autumn roasted vegetables and found yourself with leftovers, don't let them go to waste! Storing your leftover veggies properly not only saves you time and money but also allows you to enjoy their flavors for a few more days.
In The Fridge: Transfer any leftover roasted vegetables into airtight containers or resealable plastic bags. Make sure the veggies are cooled completely before you seal them up. Properly stored, they will maintain their best quality for about three to five days in the refrigerator.
Reheating: When you're ready to enjoy your veggies again, you can reheat them in the oven or on the stovetop. If using the oven, preheat it to around the same temperature you originally roasted them at, spread the veggies on a baking sheet, and warm them for about ten minutes. On the stovetop, heat a little bit of oil in a pan, add the vegetables, and stir them around until heated through.
Freezing: While it is possible to freeze roasted vegetables, the texture may change slightly upon thawing and reheating, becoming a bit softer. Since it’s so easy to make, I recommend making it fresh or storing it in the fridge.
More Autumn Side Dishes
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Roasted Fall Vegetables
For the Vegatables:
For Tahini Sauce
- ¼ c Tahini
- ½ lemon juiced
- salt, pepper to taste
- ¼ c water
To roast the vegetables
- Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
- Trim the broccoli leaves and stems, then use a sharp knife to divide the broccoli head into small, bite-sized florets.
- Peel the sweet potato, slice it into rounds, and cut the rounds into even bite-sized cubes.
- Place butternut squash, broccoli florets, beet, sweet potatoes, and 3 cloves of garlic in a bowl. Sprinkle with Italian seasoning, salt, and pepper. Drizzle with avocado oil and mix thoroughly.
- Spread the vegetables on a baking sheet and roast for 30 minutes, stirring halfway through.
To make Tahini sauce
- Meanwhile, in a small bowl, whisk Tahini, lemon juice, and garlic pushed through a garlic press. Add water, about 1 tablespoon at a time, and whisk thoroughly until the sauce is smooth. Continue adding water and whisk until you have a sauce of desired consistency.
- Remove roasted vegetables from the oven. Arrange them on a platter and drizzle with a Tahini sauce.