Description

As the air cools and the days grow shorter, there’s something deeply comforting about a dish that brings the warmth of the season straight to your table. Roasted Autumn Vegetables with Fresh Herbs celebrates everything we love about fall—colorful produce, earthy aromas, and simple, wholesome cooking. This recipe transforms seasonal vegetables like sweet potatoes, Brussels sprouts, carrots, and butternut squash into caramelized perfection. The addition of fresh herbs such as rosemary, thyme, and parsley ties everything together, creating a side dish that’s hearty, flavorful, and nourishing. It’s ideal for family dinners, festive gatherings, or as a wholesome vegetarian main dish that showcases the natural beauty and flavor of autumn’s harvest.

Ingredients

Scale

2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 large carrots, peeled and sliced diagonally
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, sliced into wedges
2 cups Brussels sprouts, trimmed and halved
1 small butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
1 ½ teaspoons salt (or to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, finely chopped (for garnish)
1 tablespoon fresh lemon juice (optional)

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Instructions

Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature is essential for achieving the perfect roast—crisp, golden edges with tender, flavorful centers. While the oven heats up, line a large baking sheet with parchment paper to make cleanup easier and help prevent sticking.
Prepare the Vegetables
Wash, peel, and cut all your vegetables into uniform pieces to ensure they cook evenly. The goal is to make the pieces bite-sized—large enough to maintain their texture but small enough to cook through in 30 to 40 minutes. Sweet potatoes and carrots are denser, so cutting them slightly smaller than softer vegetables like peppers and onions will help them roast at the same rate.
Season Generously
Place all the chopped vegetables into a large mixing bowl. Drizzle with olive oil, ensuring each piece gets a light, even coating. Add the salt, black pepper, garlic powder, and smoked paprika (if using). Toss well to combine, making sure the seasoning is evenly distributed. Olive oil not only enhances flavor but also helps the vegetables caramelize beautifully in the oven.
Add Fresh Herbs
Sprinkle the chopped rosemary and thyme over the seasoned vegetables. These herbs release their aromatic oils as they roast, infusing the vegetables with a rich, earthy fragrance that perfectly complements their natural sweetness. If you prefer a lighter herbal note, you can add half of the herbs before roasting and the rest afterward for a mix of roasted and fresh flavors.
Arrange on Baking Sheet
Spread the vegetables evenly onto the prepared baking sheet in a single layer. Avoid overcrowding—if the vegetables are piled too closely, they’ll steam instead of roast, preventing them from developing that caramelized finish. If needed, divide the vegetables between two sheets.
Roast Until Golden and Tender
Place the baking sheet in the preheated oven and roast for 30 to 40 minutes. Halfway through, use a spatula to gently toss or flip the vegetables. This ensures they cook evenly and brown on all sides. Keep an eye on them during the final 10 minutes of roasting; the edges should be crisp and slightly browned, and the insides fork-tender.
Finish and Garnish
Once roasted to perfection, remove the vegetables from the oven and transfer them to a large serving platter. Sprinkle with freshly chopped parsley for a burst of color and freshness. If desired, drizzle a touch of lemon juice over the top to brighten the flavors and balance the natural sweetness of the vegetables.
Serve Warm
Serve immediately while warm. These roasted vegetables make a stunning side dish for roast chicken, turkey, or grilled fish. They also work beautifully as a standalone vegetarian meal when paired with quinoa, brown rice, or a drizzle of tahini sauce.

Notes

For extra depth of flavor, add a few unpeeled garlic cloves to the baking sheet; once roasted, squeeze the soft garlic into the vegetables before serving.
Don’t overcrowd the pan—space allows the vegetables to roast and caramelize properly.
If you like a touch of sweetness, drizzle a bit of pure maple syrup or honey before roasting.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispness.
This dish is completely plant-based, gluten-free, and dairy-free—making it a perfect choice for a wide variety of diets.
To make it a full meal, toss the roasted vegetables with cooked lentils, quinoa, or chickpeas for added protein and heartiness.
For meal prep, chop the vegetables and mix the seasonings in advance. When ready to cook, simply toss them together and roast for an easy, flavorful meal any night of the week.
Try mixing in other seasonal favorites such as parsnips, beets, or cauliflower for variety and color.
A final sprinkle of flaky sea salt before serving adds texture and enhances the roasted flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes