Easy Oven Roasted Fall Vegetables

My easy sheet-pan Roasted Fall Vegetables are the perfect side dish for any meal. Starchy potatoes, savory mushrooms, and sweet carrots, squash, & onions combine forces with an herby maple glaze for a fuss-free veggie dish the whole family will love!

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closeup shot of roasted fall veggies on a white serving ish with a sprig of fresh rosemary framing them on the left.

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When it comes to big fall dinners, I’m all about the sides. At Thanksgiving the turkey gets all the fanfare, but if I’m being honest? I’d be just as happy without it. How could you not be jazzed about sweet n’ savory corn casserole, creamy mac & cheese, cheesy Boursin mashed potatoes, bacon green bean casserole, and all the best fall veggies? Impossible, I say!

Now, that’s not to say you need a big holiday to whip up an incredible meal accompaniment—especially when it’s as easy as this oven-roasted veggies recipe. Simply prep your vegetables, toss them in a quick, no-cook glaze, throw ‘em on a parchment-lined sheet pan, and let your oven do the rest. Weeknight dinners will never be the same!

If that’s not enough to sell you, this easily adaptable roasted fall veg recipe is just begging for you to come play. Swap out the new potatoes for cubed sweet potatoes, omit the umami mushrooms in favor of kid-friendly broccoli, or spice things up with a hit of cayenne pepper. In other words, this recipe for roasted mixed vegetables is really just a template, so have fun!

Jump to:

What are maple-roasted fall veggies?
What do they taste like?
Why You’ll Love This Fall Veggies Recipe
Ingredients Needed
Substitutions
How To Make Roasted Vegetables For Fall
Optional Variations & Dietary Adjustments
Serving Suggestions
Storage & Reheating Instructions
Recipe Success Tips
FAQs
Roasted Fall Vegetables Nutrition
Pricing Info
Other Vegetable Side Dishes
Recipe

What are maple-roasted fall veggies?

The category of “fall veggies” is quite broad—it includes everything from gourds like pumpkin and butternut squash to cruciferous veggies like broccoli and brussels sprouts to earthy-sweet beets and mild leeks. So, technically, any vegetable that is grown in autumn and roasted with maple syrup would be worthy of the title.

This particular recipe for maple roasted vegetables focuses on just 5 almost-no-prep veggie candidates—tiny potatoes, mushrooms, onions, carrots, and thin-skinned delicata squash. Once cut to the appropriate size, they’re dressed in rosemary and maple syrup, and baked at a high temp so they can caramelize to golden brown perfection.

What do they taste like?

When these fall veggies hit the oven, magic happens. The baby potatoes become irresistibly crispy on the outside while staying fluffy and tender inside. The carrots and squash caramelize just a bit, deepening their natural sweetness. Mushrooms add a savory, earthy note that balances the sweetness, soaking up flavors like little sponges.

Red onions transform into soft, sweet tangles—though every once in awhile you’ll get a deliciously crispy edge. The pure maple syrup ties everything together with a subtle, woodsy sweetness that complements the smokiness of the paprika. Fresh rosemary infuses the dish with a piney aroma while a sprinkle of onion & garlic powders round out the dish.

In short, these roasted Thanksgiving veggies taste like a deliciously cozy celebration of fall. 🍂

overhead closeup of fall roasted veggies on a parchment lined baking sheet after roasting.

Why You’ll Love This Fall Veggies Recipe

Minimal Prep Work – Starting with bite-sized baby potatoes and thin-skinned delicata ensures your veggie prep will be speedy. Take it a step further and use baby carrots to make life even easier. 😉 This is truly an easy recipe!
Nutritious – Despite the tongue-tinglingly yummy contrast of salty and sweet flavors, my colorful roasted autumn vegetables are quite healthy. Read on below for the full deets!
Simple But Celebratory – While I frequently make a batch in the middle of a random week (they’re THAT easy, promise!), this multi-colored wonder is my go-to recipe for holiday roasted vegetables. Plus, it’s easily adaptable to fit any picky eaters at the table!

Ingredients Needed

To make these maple-y, herby oven-roasted potatoes and vegetables, you’ll need some fresh produce and pantry staples. Here’s what to grab:

Baby Potatoes – Not only are these little cuties super easy to prep—just wash and go!—they’re also super tender and mildly sweet. Depending on where you shop, you may see them sold as “petite” or “new” potatoes instead of “baby potatoes.”
Carrots – Carrots add a gorgeous color and welcome sweetness to the mix. You don’t technically need to peel them if you’re pooped; they just look prettier if you do.
Delicata Squash – These lookers have an oval shape and multi-hued skin ranging from creamy white to pale yellow with orange or green stripes. Look for ones that have smooth, unblemished skin. Depending where you live, they may also be called “sweet potato squash” or “peanut squash” because of their shape.
Mushrooms – I usually use white button or cremini/baby bella mushrooms for easy prep. Since they have such a spongy consistency when raw, they soak up whatever flavors you douse them with!
Red Onion – That bright magenta color isn’t just a signal that they’ll be sweet and beautiful after roasting; it also means they’re rich with beneficial antioxidants known as anthocyanins.
Avocado Oil – With a heart-friendly fat makeup, neutral flavor, and high smoke point, this is my favorite oil for roasting just about everything.
Fresh Rosemary – For adding a fresh, mentholated aroma and flavor or fresh herbs that vaguely reminds me of pine or fir trees. It’s the perfect foil for our sweet dressing!
Pure Maple Syrup – For improved caramelization. While it’s still sucrose, this minimally-refined sweetener has a lower glycemic index and contains far more trace minerals than brown sugar. The autumnal flavor doesn’t hurt, either.
Garlic Powder – For cooked garlic sweetness without any annoying papery skins.
Smoked Paprika – Paprika comes in many forms: sweet, hot, Spanish, Hungarian, fine, coarse, and smoked. Note that smoked paprika may also be any of these other descriptors, so make sure to read your labels if you have a heat or flavor preference!
Salt & Black Pepper – The basics. If possible, I recommend using fine sea salt or kosher salt and freshly ground black pepper for the best flavor.

ingredients for making fall holiday roasted vegetables measured out into bowls or laid directly on a white table.

Substitutions

There are tons of combinations you can use in this roasted fall veggies recipe. Here are a few easy swaps to try:

Baby Potatoes – Feel free to swap in fingerling potatoes, large cubes of regular potatoes, or bite-sized cubes of any other tuber you prefer.
Carrots – Parsnips and rutabaga are probably the closest substitute in terms of texture and flavor, as they are also root vegetables. (Note: Rutabaga has more flesh than carrots; 1 rutabaga = ~2-3 carrots.) Otherwise, cubed sweet potatoes, butternut squash, acorn squash, and any other winter vegetables would all work great!
Delicata Squash – My favorite part about delicata is you can eat the skin, so you don’t have to peel it. Some would argue acorn squash is the same way. You could also use any variety of peeled firm-flesh winter squash like buttercup, hubbard, kabocha, or sugar pumpkins would also work great! (Just don’t use spaghetti squash.)
Mushrooms – You’re welcome to go wild and use other varieties of mushrooms like portabella, shiitake, king oyster, or oyster mushrooms if you like. Alternatively, omit them in favor of another vegetable.
Red Onion – Shallots and sweet yellow onions would be my next choices, but you could also use white onions, leeks, or scallions (sliced lengthwise, not rounds).
Avocado Oil – Use any other high-temp cooking oil you have on hand. Canola is my favorite sub. Olive oil is trickier; it can range from about 375ºF for extra virgin (too low for our cook temp of 400ºF) up to 450-470ºF for regular or refined olive oil. Read your labels!
Fresh Rosemary – Feel free to shake things up with your preferred hard herbs like fresh thyme or fresh sage. You can also use ¼ -⅓ as much dried rosemary in place of fresh, though make sure you check it first. When rosemary leaves dry out too much from age, they become irredeemably sharp—like the dropped pine needles from the Christmas tree.
Pure Maple Syrup – Maple sugar will work, but you may want to add a splash of water to help thin out the dressing. Brown sugar is the next closest in taste, but has the highest glycemic impact. Agave works, but won’t have a pronounced flavor other than sweetness. You can also use honey, though some argue you shouldn’t heat honey past ~285ºF, especially if using ghee as your preferred high-heat oil.
Garlic Powder – If you only have garlic flakes, use twice as much as is called for. You can also use an equal amount of onion powder, or 3x the amount of onion flakes. Fresh garlic also works! (¼ teaspoon Garlic powder = 1 clove garlic)
Smoked Paprika – Chipotle will produce a similar smoky effect, but it will also add heat. Beware if you have sensitive palates in the house! Otherwise, chili powder (a blend of peppers, often with cumin) or your favorite single chile powder.
Salt & Black Pepper – If you’re on a low-salt diet, dial the amount back. You can also swap in your favorite low- or no-salt seasoning mix if you prefer.

How To Make Roasted Vegetables For Fall

These roasted potatoes and veggies come together in just 3 simple steps:

Prep. Preheat the oven to 400° and line a large sheet pan with parchment.

Step 1: Cut & Season Vegetables with the oil, rosemary, and maple syrup until well coated.

Step 2: Bake. Spread the vegetables in a single layer on the sheet pan (use 2 sheet pans if necessary so you don’t overcrowd the vegetables). Sprinkle evenly with the seasonings and bake in the preheated oven for 25 minutes.

Step 3: Broil. After 25 minutes, turn the heat up to a broil and broil another 3-5 minutes or until golden brown. Serve!

prepped carrots, button mushrooms, multicolored baby potatoes, delicata squash slices, and cubed red onion on a parchment lined baking sheet for roasting.

action shot of a hand sprinkling the seasoning mixture over the fall veggies before roasting.

Optional Variations & Dietary Adjustments

As promised, these fall roasted vegetables can be tweaked to your heart’s (or diet’s) content. Here are a few ideas for how to make them work for you:

Salt-Free – Lemon zest is the cleanest-tasting substitute in terms of non-competing flavors, but salt-free seasoning blends can also hit the spot! If you’re going without salt, you could lean into sweet, warm flavors for a cozy twist.
Oil-Free – Skip it! You might not get quite the same crisping effect, but I’d imagine the maple syrup and natural veggie starches would do just fine. Consider adding a splash of water if you need to stretch the dressing.
Allium-Free – Instead of onions, try roasting fennel bulbs instead. Omit the garlic powder, or replace it with 1-2 pinches of asafoetida (popular in Indian cuisine; a resin powder derived from a carrot relative) to replace some of the flavor.
Lower-Carb – If you’re limiting your carbs, try swapping out the white potatoes for cauliflower florets.
Veggie Mix – This easy oven roasted veggies recipe will work with just about any vegetable you please! I think roasted cauliflower, brussels sprouts, broccoli, and even kale would work to keep with the fall flavors we’ve got going on. Have fun experimenting!
Add Protein – Turn this autumn roasted vegetables recipe into a full-on sheet pan dinner by adding your choice of protein—chicken sausages, chicken breast, pork tenderloin, and chickpeas all sound great to me!

Serving Suggestions

Whether you’re cozying up for a quiet dinner at home or preparing a festive meal for a crowd, these healthy roasted vegetables will shine. Here’s how to add a touch of autumn to any meal:

Sunday Roast: Pair with my succulent slow cooker rump roast or crockpot London broil to soak up all the lovely juices.
Thanksgiving Dinner: Brighten up your holiday table by serving these colorful roasted holiday vegetables alongside your turkey dinner. They’re a great counterpoint to the rich, carb-heavy sides that typically dominate and be a truly holiday-worthy side dish.
Casual Weeknight Dinner: Serve next to grilled sausages, balsamic grilled chicken, or lemon pepper chicken for a simple yet satisfying meal.
Vegetarian Main: Toss with your favorite grains like quinoa or farro, add some leafy greens, then drizzle with maple vinaigrette and top with pomegranate arils for a hearty vegetarian main dish.
Brunch Feature: Chop the veggies into smaller bits, then mix them into a baked veggie breakfast casserole or turn them into a savory breakfast hash topped with fried eggs. Don’t forget a homemade Starbucks pumpkin spice cold brew to amp up the autumnal vibes. What a great way to start the day!
Sandwich Topper: Let the veggies cool, then pile them high on a crusty roll with hummus and feta or goat cheese. Your desk lunch will be the envy of the office!

flat lay shot of roasted fall veggies and potatoes on a white oval serving dish with a sprig of rosemary framing the bottom left and top right quadrant; the platter is on a white table with a wooden serving spoon and a stack of small white plates with forks.

Storage & Reheating Instructions

Leftover maple herb roasted vegetables can be stored in an airtight container in the fridge for 5-7 days.
Freezing roasted vegetables is a great way to extend their shelf life. Let them cool completely before transferring to a freezer-safe zip-top bag, press all the air out, seal, label and date the package, and freeze for up to 3 months.
To serve, allow to defrost overnight in the fridge. My favorite method for reheating roasted vegetables is using a parchment-lined baking sheet. Bake in a 300ºF oven for about 8-10 minutes, or until warmed through.

Recipe Success Tips

Waste Not, Want Not. Don’t toss the squash seeds—treat them like pumpkin seeds and give ‘em a roast for a nutritious snack!
Knife Skills. The secret to making the best oven roasted vegetables is cutting your veggies to the right size. Follow the instructions literally—the sizes I’ve given should all roast at the same rate!
Preheat for Perfection. Make sure you wait until your oven is nice and toasty before adding the sheet pan with the veggies. Why? The intense high heat at the outset will ensure lovely caramelization, whereas a slow increase in temperature can dry them out.

closeup shot of autumn roasted vegetables and potatoes with a focus on a slice of delicata squash and a burnished brown halved potato at the front.

FAQs

What are some easy ways to turn roasted vegetables into a delicious meal?

Let me count the ways! Add to any salad for bulk, make a grainy Buddha bowl, roast with your favorite sausages, serve alongside any of your favorite proteins, add a fried egg or two for breakfast, roll into a wrap or stack into a sandwich… the options are nearly endless!

What is the secret to maximizing crispiness when roasting vegetables in the oven?

The first is to preheat your oven, and make sure your oven is at the right temperature by investing in an oven thermometer. Second, the mix of oil and sweet maple syrup will work as a team for even browning and caramelization. Finally, DON’T CROWD THE PAN. You want to make sure there is plenty of space for airflow, otherwise the vegetables will end up steaming each other as they cook. If you have too much for one pan, roast two pans as near the middle of the oven as you can, then rotate the pans (up to down, down to up, and back to front) halfway through cooking.

What vegetables can be roasted without peeling them first?

Pretty much any veggie can be roasted without peeling, including thick-skinned squash like butternut squash. The only thing is that some roasted vegetable peels are less appetizing than others, so you’ll just want to cut them away when you dig in. If you’re asking which veggies have skins that are thin enough to roast without peeling, most potatoes, carrots, parsnips, mushrooms, asparagus, broccoli/cauliflower (just peel the woody stems), and thin-skinned squash like zucchini or delicata all fit the bill. Tomatoes and peppers are also a toss-up depending on the use and your preference—some people hate the skins when they separate from the fruit. If you’re blending them into soups, you don’t need to peel them first. You can also roast them whole and peel them after the fact.

Is it important to preheat the oven for roasted vegetables? Why?

Absolutely! You want to get an immediate rush of high heat to help caramelize the outside and lock in all the juicy flavor without drying them out.

Is roasting vegetables with olive oil healthier than steaming vegetables? Are roasted vegetables healthy?

Steaming and roasting are both healthy methods for preparing vegetables, but they offer different benefits. First things first: if you use olive oil for roasting, make sure it isn’t extra virgin olive oil, which has a smoke point that is too low for this recipe. I prefer avocado oil, which is also a healthy fat.
So long as you’re using the proper oil, roasting vegetables with oil will help make fat-soluble vitamins like beta-carotene and lycopene more bioavailable than other methods. It also helps to break down the fiber a bit, which can aid in digestion. The trade-off is that oil adds fat and calories.
Steaming, on the other hand, is a quick-cooking option that retains most nutrients (unlike boiling, which can strip out water-soluble vitamins like Vitamin C) and doesn’t break down the fiber as much as roasting. It also doesn’t add any calories to the mix.

closeup shot on a white serving platter of oven roasted potatoes and vegetables for fall.

Roasted Fall Vegetables Nutrition

Each serving of these roasted potatoes and vegetables comes in at just over 200 calories, which is great if we’re keeping an eye on our intake but still want something hearty and satisfying. Plus, it’s got a good mix of carbs and fiber—31 grams and 6 grams, respectively. Prebiotic fiber is key for keeping us full and supporting a healthy digestive system.

It’s pretty moderate in fats, with just 7 grams per serving thanks to the healthy drizzle of avocado oil. But remember: not all fat is the same. Avocado oil is a good source of monounsaturated fats—the heart-healthy kind we want.

And even though there’s a bit of sodium, it’s not over the top at 452 mg, which can easily fit into a balanced diet. (I’ve offered ideas on how to lower the sodium content in the variations section above.) It also sneaks in about 6 grams of protein per serving, which you might find surprising for a veggie dish!

So whether you’re serving it up with a side of protein or enjoying it as the main event, this recipe for roasted fall vegetables is a deliciously nourishing option that ticks all the right boxes. Plus, it’s loaded with vitamins and antioxidants from all those colorful veggies. Enjoy!

Total nutritional content per serving is:

Calories: 203 calories
Total Fat: 7 grams
Protein: 6 grams
Sodium: 452 mg
Carbohydrates: 31 grams
Fiber: 6 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

1 lbs baby potatoes: $2.32
1 lbs carrots: $0.54
1 delicata squash: $1.97
8 oz mushrooms: $2.28
1 large red onion: $0.79
3 tbsp avocado oil: $0.56
2 tbsp chopped fresh rosemary: $0.76
1 tbsp pure maple syrup: $0.14
1 ½ tsp garlic powder: : $0.06
1 tsp salt: $0.01
½ tsp black pepper: $0.01
½ tsp smoked paprika: $0.02

The total comes out to be around $9.46 or roughly $1.58 per serving!

Other Vegetable Side Dishes

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