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Fall Roasted Vegetables

Make your dinner table a little cozier with Fall Roasted Vegetables. This hearty and wholesome side dish features butternut squash, brussels sprouts, broccoli, cauliflower, and apples, creating a mouthwatering blend of sweet and savory flavors perfect for fall and winter feasts!  

fall vegetables roasted with apples

If you’re looking for a way to savor the flavors of fall, look no further than these humble roasted fall vegetables and apples. The inspiration for this dish comes from an email from Mandy in Nashville, TN, one of my blog followers.

In her email, she graciously shared her family’s beloved fall-roasted vegetable recipe with a twist –apples! I wasn’t familiar with roasting apples and vegetables together, so I was eager to try it. 

Much to my delight, the results were fantastic, everyone couldn’t stop raving about the surprise apples! So, thank you, Mandy, for graciously sharing this recipe! Now it’s my turn to share it with you, so let’s dig into the details of this fall-inspired masterpiece. 

Why you’ll love this recipe

  • Easy roasted vegetables. This dish is easy to prepare with a shortlist of ingredients, including easy-to-find fresh fall produce and staples you probably already have in your kitchen. 
  • Mostly hands-free. After chopping everything, your oven takes over and roasts the vegetables and apples to crisp and caramelized perfection.   
  • Made with fall’s finest. This hearty and nutritious dish features fresh ingredients that peak in the cooler autumn months, including butternut squash, brussels sprouts, broccoli, cauliflower, and apples.
  • Customizable vegetable medley. You can mix and match the veggies to suit your preferences and with what’s currently in season. 
  • Versatile serving options. This dish is perfect for simple fall and winter weeknight dinners and Thanksgiving and winter holiday celebrations. 

Ingredients you’ll need

ingredients for fall roasted veggies measured out on a counter

Here’s everything you need. Remember, these vegetables are versatile. Scroll below for more options:

  • Butternut squash. This squash variety has a sweet and nutty flavor with slightly earthy undertones. I like to describe it as a combination of pumpkin and sweet potato. When roasted, it becomes slightly caramelized and extra rich and flavorful.  
  • Brussels sprouts. The pop of green next to the orange squash ups the visual appeal and looks beautiful as a side on fall and winter holiday tables. It may be tempting to buy big brussels sprouts, but smaller ones are harvested young, so they tend to be less bitter. 
  • Apples. Select a firm, tart apple variety like Honeycrisp, Gala, Fuji, Jonagold, Braeburn, or Granny Smith. Their acidity and texture hold up well to high heat during roasting. 
  • Broccoli and cauliflower. Roasting enhances their rich, earthy flavor and helps create crispy edges and a fork-tender crunch. 
  • Extra virgin olive oil. Use pure extra virgin olive oil here. The fats prevent the veggies from drying out and help create crispy, golden edges while keeping the interior juicy. 
  • Melted butter. Butter helps the olive oil keep the veggies moist while adding richness.
  • Coarse salt and pepper. The larger granules in coarse kosher or sea salt create a textural contrast that enhances the overall taste and texture of the finished dish. You can use ground or cracked pepper.  

How to make fall roasted vegetables with apples

Step 1: Prepare for roasting. Preheat the oven to 400℉. Meanwhile, line a baking sheet with parchment paper and wash and chop the produce. Set the broccoli and cauliflower aside in a bowl. 

Step 2: Season squash, brussels sprouts, and apples. Stir the olive oil and melted butter in a small bowl, then toss about half of the mixture with the squash, brussels sprouts, and apples.

butter mixture poured onto a bowl of squash, brussels sprouts and apples
fall vegetables tossed with evoo and butter

Step 3: Roast squash, brussels sprouts, and apples. Spread the squash, brussels, and apples evenly on the baking sheet, season with salt and pepper, and roast for 20 minutes. 

apples, brussels sprouts, and butternut squash spread out on a parchment lined baking sheet

Step 4: Season broccoli and cauliflower. While those veggies are roasting, toss the broccoli and cauliflower with the remaining oil-butter mixture and season with salt and pepper. 

broccoli and cauliflower florets tossed with olive oil and butter


Season 5: Roast broccoli and cauliflower. After 20 minutes, remove the pan from the oven and give everything a toss. Then, add the broccoli and cauliflower, spray with a little olive oil spray, and return to the oven for 20 minutes or until the veggies are golden, tossing halfway.

overhead photo of roasted vegetables on a sheet pan

Recipe tips

  • Cut the veggies into uniform-sized pieces to help avoid some pieces being undercooked while others are overcooked.
  • Buy pre-cut veggies for quick and easy prep. I buy precut butternut squash, broccoli, and cauliflower. It’s a bit more expensive, but a big time-saver.
  • No piling up the ingredients! Be sure to spread everything in a single layer on the baking sheet, as overlapping can result in uneven cooking.
  • If you don’t have a large baking sheet, divide everything between two smaller ones so the veggies and apples roast, not steam. 
  • Do not use an air-bake cookie sheet for this. When roasting vegetables, use a sturdy baking sheet with raised ledges. I used the Nordic Ware Non-stick Half-Sheet Pan for this recipe.

Variations

Choose from the list below to make this fall veggie recipe uniquely yours. Just be aware of compatible cooking times. For instance, these veggies roast at a similar rate as butternut squash and Brussels sprouts:

  • Acorn Squash
  • Beets
  • Buttercup Squash
  • Carrots
  • Hubbard Squash
  • Kabocha Squash
  • New Potatoes
  • Parsnips
  • Red Onion
  • Sweet Potatoes 
  • Whole Garlic Cloves

Here are some variations to consider: 

  • Dried herbs – Enhance the savoy flavor with rosemary, thyme, sage, or tarragon.
  • Ground spices – Sprinkle with cinnamon, nutmeg, or paprika for a hint of warming spice.

What to serve with this dish

These easy roasted veggies pair perfectly with grilled or roasted chicken, pork tenderloin, salmon, and, of course, Thanksgiving turkey! 

Additionally, you can garnish the dish with fresh herbs or a drizzle of maple syrup, balsamic reduction, or creamy tahini. Consider topping with toasted pecans, walnuts, or pumpkin seeds for contrasting crunch.

Storing & Freezing

Storing: Store leftover fall roasted vegetables in an airtight container in the refrigerator for 3-4 days. 

Freezing: Freeze leftovers in a single layer on a baking sheet, then transfer to an airtight container or freezer-safe bag and store in the freezer for 2-3 months.

FAQ

How do you reheat roasted vegetables so they aren’t soggy?

The best way is in the oven, toaster oven, or air fryer. Simply spread the vegetables out in a single layer and reheat at 350°F until they are heated and some of their crispness is restored.

Should I peel apples before roasting?

I don’t recommend peeling the apples before roasting because the peel helps maintain structure and adds a pop of color. If you want your apples to have a softer, caramelized texture with a smoother consistency, you can peel them.

Can I add protein to this recipe?

Certainly! For a complete one-pan meal, you can roast protein like chicken thighs, turkey tenderloin, or sliced sausage on the same baking sheet.

More roasted vegetable recipes

If you love this roasted apple and vegetable recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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side view of a roasting pan with a medley of cooked fall vegetables and apples
overhead photo of roasted vegetables on a sheet pan

Fall Roasted Vegetables

This mouthwatering side dish features Brussels sprouts, butternut squash, broccoli, cauliflower, and apples roasted to caramelized perfection.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 216kcal
Author: Amee

Equipment

  • Large baking sheet
  • Parchment paper

Ingredients

  • 16 oz Brussels sprouts bottoms trimmed and halved
  • 12 oz butternut squash cut into 1" pieces
  • 12 oz broccoli florets
  • 10 oz cauliflower florets
  • 2 apples chopped
  • 3 tbsp olive oil
  • 2 tbsp butter melted
  • 1 tsp coarse salt more or less to taste
  • freshly cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper and wash and chop the produce. Set the broccoli and cauliflower aside in a bowl. 
  • Stir the olive oil and melted butter in a small bowl, then toss about half of the mixture with the squash, brussels sprouts, and apples.
  • Spread the Brussels sprouts, squash, and apples evenly on the baking sheet, season with salt and pepper, and roast for 20 minutes.
  • While those veggies are roasting, toss the broccoli and cauliflower with the remaining oil-butter mixture and season with salt and pepper. 
  • After 20 minutes, remove the pan from the oven and give everything a toss. Then, add the broccoli and cauliflower, spray with a little olive oil spray, and return to the oven for 15-20 minutes more or until the veggies are golden, tossing halfway. 

Notes

  • Cut the veggies into uniform-sized pieces to help avoid some pieces being undercooked while others are overcooked.
  • Buy pre-cut veggies for quick and easy prep. I buy precut butternut squash, broccoli, and cauliflower. It’s a bit more expensive, but a big time-saver.
  • No piling up the ingredients! Be sure to spread everything in a single layer on the baking sheet, as overlapping can result in uneven cooking.
  • If you don’t have a large baking sheet, divide everything between two smaller ones so the veggies and apples roast, not steam. 

Nutrition

Calories: 216kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 472mg | Potassium: 880mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7100IU | Vitamin C: 152mg | Calcium: 101mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
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5 from 4 votes (4 ratings without comment)

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