If you are looking to capture the essence of the season in a dish, this Autumn Harvest Roasted Vegetables recipe is your new best friend. Bringing together the natural sweetness of butternut squash, the earthy crunch of Brussels sprouts, and the warmth of fresh herbs, this dish celebrates the bounty of fall in every bite. It’s cozy, colorful, and incredibly simple to make, making it perfect for everything from weeknight dinners to holiday feasts. With every forkful, you’ll taste the beauty of autumn on your plate.

Autumn Harvest Roasted Vegetables Recipe - Recipe Image

Ingredients You’ll Need

Gathering fresh, vibrant ingredients is the key to this dish’s success. Each component adds its own unique flair — from the hearty squash to the aromatic herbs — creating a perfect harmony of flavors and textures.

Butternut squash: Peeled and diced into 1-inch pieces, its natural sweetness caramelizes beautifully when roasted.
Brussels sprouts: Halved to ensure even roasting, they bring a lovely crunch and mild bitterness that balances the dish.
Carrots: Peeled and diced, they add earthy sweetness and vibrant orange color.
Red onion: Chunked into 1-inch pieces for a gentle sharpness that softens as it roasts.
Garlic: Minced to infuse every bite with a warm, savory depth.
Walnuts: Tossed in midway to add a toasty crunch and nutty complexity.
Fresh rosemary: Roughly chopped for a piney, aromatic punch.
Fresh sage: Roughly chopped to offer earthy, slightly peppery notes.
Extra virgin olive oil: Coats the vegetables, helping them roast evenly and adding its own fruity richness.
Apple cider vinegar: Provides a subtle tang that brightens the flavors.
Lemon juice: Adds a fresh citrus lift that balances the dish’s earthiness.
Coarse salt: Enhances all the natural flavors and helps caramelize the vegetables.
Ground black pepper: Brings a gentle heat to tie everything together.
Parsley: Roughly chopped as a garnish to add a fresh, herbaceous finish.

How to Make Autumn Harvest Roasted Vegetables

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 400 degrees Fahrenheit. This high heat is essential for roasting the vegetables to a lovely golden-brown while keeping their interior tender. Meanwhile, grease your baking sheet or line it with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Mix the Flavor-Packed Dressing

In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, and lemon juice. This simple dressing is your secret weapon to infuse the veggies with bright, zesty flavors that complement their natural sweetness and earthiness.

Step 3: Toss the Vegetables and Herbs

In a large bowl, combine the butternut squash, Brussels sprouts, carrots, red onion, garlic, rosemary, sage, salt, pepper, and the dressing you just made. Toss everything gently but thoroughly to ensure each piece is lightly coated in that delicious mixture — this is where the flavor magic begins.

Step 4: Roast the Vegetables to Perfection

Spread the tossed vegetables in a single layer on your prepared baking sheet. This helps them roast evenly and develop that irresistible caramelization. Bake for 15 minutes, then pull the pan out and stir in the walnuts. Return the pan to the oven and roast for another 10 to 15 minutes, or until the veggies are fork-tender and beautifully browned. Let them cool for 5 to 10 minutes before serving — this step deepens the flavors and allows everything to settle perfectly.

Step 5: Season and Garnish

After roasting, taste and adjust salt and pepper as needed. Sprinkle the roughly chopped parsley on top right before serving to bring a fresh pop of color and brightness to your Autumn Harvest Roasted Vegetables.

How to Serve Autumn Harvest Roasted Vegetables

Garnishes

While parsley works wonderfully for a fresh and herbal note, consider adding a sprinkle of toasted pumpkin seeds or a little crumbled goat cheese for extra texture and creamy contrast. A drizzle of balsamic glaze can also add a luxurious hint of sweetness to elevate your plate.

Side Dishes

This roasted vegetable medley shines alongside roasted chicken, pan-seared pork chops, or even as a hearty vegetarian main with a side of quinoa or wild rice. Its rich autumnal flavors marry well with simple grains and proteins that allow those vegetables to take center stage.

Creative Ways to Present

For a charming dinner party presentation, pile the Autumn Harvest Roasted Vegetables on a rustic wooden board or colorful ceramic platter. Garnish with extra herbs and nuts for visual appeal. You can also serve them atop creamy polenta or mix them into a warm grain bowl for a nourishing, seasonal twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (unlikely, but possible!), store them in an airtight container in the refrigerator. They’ll be good for up to 4 days and make an easy, flavorful side for busy weekdays.

Freezing

Freezing roasted vegetables can be tricky because they might become mushy upon thawing. If you want to freeze your Autumn Harvest Roasted Vegetables, cool them completely, then spread them on a baking sheet to freeze individually before transferring to a freezer-safe container. Use within 1 to 2 months for best results.

Reheating

To reheat your veggies while preserving their texture, warm them in a preheated 350 degrees Fahrenheit oven for 10 to 15 minutes. Avoid microwaving if possible, as it can make them soggy. A quick sauté in a hot pan to refresh the crispiness also works wonders.

FAQs

Can I use other vegetables in Autumn Harvest Roasted Vegetables?

Absolutely! Feel free to swap in sweet potatoes, parsnips, or butternut squash if you want to vary things up. Just keep the pieces roughly the same size so they roast evenly.

Is it possible to make this recipe vegan?

Yes, this recipe is naturally vegan as long as you avoid adding any cheese or animal-based garnishes. The walnuts provide a lovely protein and texture boost, making it satisfyingly plant-based.

How do I know when the vegetables are done roasting?

They’re done when they are fork-tender and nicely caramelized on the edges. The butternut squash should be soft but not mushy, and the Brussels sprouts should have crispy, golden bits.

Can I prepare this dish ahead of time for a party?

You can toss the vegetables with the dressing and herbs the day before, then roast them fresh before serving. This saves on day-of prep while keeping the flavors bright and the texture perfect.

What are some good seasoning alternatives to rosemary and sage?

If you want a different flavor profile, thyme, oregano, or even a sprinkle of smoked paprika can bring exciting new layers to your roasted vegetables.

Final Thoughts

There is something so comforting and satisfying about Autumn Harvest Roasted Vegetables. It’s a dish that wraps up all the warm, vibrant flavors of the season into a simple recipe that anyone can master. Whether you’re feeding a family or just craving a hearty vegetable side, give this recipe a try — your taste buds will thank you!

Autumn Harvest Roasted Vegetables Recipe

★★★★★

4.8 from 27 reviews

Author: Sophie
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and cozy Autumn Harvest Roasted Vegetables dish featuring butternut squash, brussels sprouts, carrots, and red onion, roasted with fresh herbs, garlic, and walnuts for a perfect fall side dish.

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400˚F (205˚C). Grease a baking sheet or line it with parchment paper to prevent sticking and ensure easy cleanup.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and lemon juice until well combined. This mixture will add a lovely tangy flavor to the vegetables.
Toss Vegetables and Herbs: In a large bowl, combine the diced butternut squash, halved brussels sprouts, diced carrots, chopped red onion, minced garlic, rosemary, sage, coarse salt, ground black pepper, and the olive oil dressing. Toss everything together thoroughly so the vegetables are evenly coated.
Roast Vegetables: Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 minutes. Then remove from the oven, stir in the walnuts, and return to bake for an additional 10-15 minutes, or until the vegetables are fork-tender and lightly caramelized.
Finish and Serve: Remove the roasted vegetables from the oven and let them cool for 5-10 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve immediately for a delicious and hearty autumn side dish.

Notes

To save time, you can prepare the vegetables ahead of roasting and keep them refrigerated.
For a nut-free version, omit the walnuts or substitute with toasted pumpkin seeds.
This dish pairs wonderfully with roasted meats, grain bowls, or as a standalone vegetarian meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American