Roasted Fall Vegetables with Rosemary - easy to make and always delicious! These roasted root vegetables are a cozy staple and a simple side dish that will dress up your tablescape with all its beautiful autumn colors.
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The colors of these Roasted Fall Vegetables are so gorgeous, that I literally want to wear them: deep amber, bright orange, snowy white, marsala red, and brilliant aubergine.
Who knew root vegetables were so on trend with their colorful and vivid little sweaters?
Seriously though, these seasonal veggies really do dress up the table with all their rustic hues. It’s like you put out fall decorations and then you get to eat them. Bonus!
These oven roasted vegetables are the epitomy of fall recipes. After you make these here are some more seasonal recipes you should try... Spinach Salad with Butternut Squash and Cranberries, Mixed Potato Gratin, and Sweet and Savory Roasted Carrots.
The Easiest Roasted Root Vegetables Ever:
I truly love quick and easy recipes that are healthy and taste delicious. This one happens to be full of Vitamin A & C, dietary fiber, folate, potassium, antioxidants, and much more.
Just peel and chop the root vegetables, to your desired shape, add in your rosemary and seasonings, mix, and throw them in the oven and you'll have delicious roasted fall vegetables "Barefoot Contessa" style in no time!
Why You’ll Love Roasted Fall Vegetables with Rosemary
- Easy Side Dish. This holiday-worthy side dish is simple and a great way to get your veggies cooked all on one sheet pan!
- Fall Vegetable Medley. The perfect medley of hearty root veggies for a cozy fall weeknight meal or your holiday table.
- Versatile Side. Use your favorite fall or seasonal vegetables to make this vegetable recipe your own!
Ingredients
- Carrots and parsnips. The carrots and parsnips have a natural sweetness that is enhanced by roasting. This balances the earthy flavor of the other veggies.
- Baby potatoes. I like using baby potatoes for this recipe because they're easy to prep - just cut them in half and add them to the bowl with the other veggies. You can use red potatoes, purple potatoes, yellow potatoes, or whatever you have!
- Butternut squash. Roasted butternut squash is sweet and has a creamy texture that compliments the crunch of carrots and the crispy potato skin. Use sweet potatoes if you prefer them.
- Aromatics. Garlic and shallots work together to create a complex and flavorful base for roasted vegetables.
- Fresh herbs. I like to use fresh rosemary for festive flavor. Other herbs like fresh thyme and parsley would be a great combination as well.
How to Make Roasted Vegetables:
- Preheat the oven to 425 °F and line your baking sheet with parchment paper.
- Add all the veggies to a large mixing bowl and the salt, black pepper, olive oil, and rosemary and toss to coat the vegetables fully. Arrange in an even layer on the lined baking sheet. Use a second baking sheet for overflow.
- Lastly, bake the veggies for 30-40 minutes or until they are tender and golden brown.
- Add the roasted fall veggies to a serving platter, serve, and enjoy!
Best Tips for Making Roasted Vegetables
- Cut the Vegetables Evenly: Ensure all your vegetables are cut to a similar size to ensure even roasting.
- Don’t Overcrowd the Pan: Spread the vegetables out in a single layer to avoid steaming and ensure they roast properly.
- Roast the Vegetables at a High Temp: The best technique for roasting vegetables is to roast them at higher temperatures, 400 degrees is perfect so that the natural sugars caramelize. The veggies will be browned and crisp on the outside and tender on the inside.
- Cut the Vegetables Evenly: Ensure all your vegetables are cut to a similar size to ensure even roasting.
What to serve with them:
These oven roasted vegetables with Rosemary can be served up all year round with your favorite protein for a quick side dish!
Complete your holiday meal with some main courses like Slow Roasted Lamb, Balsamic Fig Pork Loin, or Simple Oven Roasted Chicken.
Storing, Reheating, and Freezing
- Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- To reheat, spread the vegetables on a baking sheet and warm them in the oven at 350°F for about 10-15 minutes. This will help them regain some of their original crispiness. Also, you can reheat them in the microwave, but the texture may be softer.
- Yes, you can freeze roasted root vegetables for up to three months. Here are some tips for freezing roasted vegetables:
- Completely cool, Use a freezer-safe container or freezer bag to store the vegetables. Press out extra air if using a freezer bag, this will minimize freezer burn.
- Thaw the vegetables in the fridge overnight before reheating them. Reheat them in the oven at 350° F for 10-15 minutes or until hot, or in the microwave.
FAQ'S
- What is the best temperature to roast Vegetables? 400 degrees Fahrenheit is the perfect temperature for roasting vegetables. It allows for a crispy, golden-browned exterior and a fork-tender interior.
- How do I know when the vegetables are done? The vegetables are ready to eat when they are tender and slightly browned around the edges. You can check them with a fork for doneness.
- Can I make this recipe ahead of time? Absolutely! You can roast them ahead of time and reheat them in the oven at 350 for 10-15 minutes. You can also prep the vegetables and store them in the refrigerator until you’re ready to roast them.
As you can see, these oven roasted vegetables brighten up a tablescape, are super easy to make, and are a delcious way to enjoy Fall's seasonal produce.
I'm betting these roasted fall vegetables with rosemary will become a favorite go-to side dish for you all season long!
Enjoy my friend!
Roasted Fall Vegetables
A cornucopia of autumn colors ... way easy to make and kind of fool-proof.
Ingredients
- 1 pound peeled carrots, cut into 2 inch pieces
- 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
- 1 ½ pounds multicolor baby potatoes, washed and dryed, cut in half if some are on the larger side
- 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
- 5 shallots, outer skin removed, cut length wise
- 1 head of garlic, skin removed and cloves separated
- 3 Tablespoons olive oil
- 1 ½ teaspoon Pepper
- 2 teaspoons salt
- 2 Tablespoons chopped fresh rosemary, or thyme if preferred
Instructions
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don't all fit use two baking sheets.
- Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
- Transfer roasted vegetables to a large serving platter and serve warm.
Notes
*You want your veggies to be about the same size so they all cook evenly. With the exception of the parsnips and butternut squash. The squash cooks more quickly and the parsnips take the longest to cook.
Nutrition Information
Yield
6Serving Size
6-8 ouncesAmount Per Serving Calories 288Total Fat 7gSaturated Fat 1gUnsaturated Fat 0gSodium 854mgCarbohydrates 53gFiber 11gSugar 11gProtein 6g
Surendra Pun
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holly
Thank you!