Easy Oven Roasted Fall Vegetables: Sweet Potatoes, Beets, and Brussels Sprouts is the perfect dish to bring in the flavors of autumn. This easy and healthy recipe combines the natural sweetness of sweet potatoes, the earthy flavor of beets, and the crispy texture of Brussels sprouts, all roasted to perfection in the oven. This recipe is ideal for a holiday feast.

Roasting vegetables is a simple and effective way to bring out their natural sweetness and enhance their flavors. This "sweets, beets, and Brussels" dish combines sweet potatoes, beets, and Brussels sprouts, all roasted to perfection in the oven. It's a classic American-style fall recipe that's both comforting and wholesome.
Why We Love This Recipe:
- Crispy Texture: Roasting brings out a crispy exterior while keeping the inside tender.
- Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants.
- Simple Ingredients: Uses basic pantry staples and fresh fall produce.
- Versatile Side Dish: Perfect for family dinners, holidays, or as a meal prep option.
If you like this side dish recipe, you may also love our Easy Rainbow Roasted Carrots Recipe or our Crispy Brussels Sprouts with Bacon and Balsamic.
Jump to:
Ingredients
- Sweet Potatoes: These add a natural sweetness and are rich in vitamins A and C.
- Brussels Sprouts: Halved for even roasting, they become delightfully crispy.
- Beets: Their earthy flavor and vibrant color make them a standout in this dish.
- Olive Oil: Essential for roasting, it helps to achieve a perfect crisp.
- Salt and Pepper: Basic seasonings to enhance the natural flavors of the vegetables.
- Garlic Powder and Dried Thyme: Adds a subtle aromatic flavor that complements the vegetables.
A full ingredient list with exact measurements can be found in the recipe card below.
Instructions
How to Make Oven Roasted Fall Vegetables: Sweet Potatoes, Beets, and Brussels Sprouts
STEP ONE: Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into 1-inch cubes. Toss in a large bowl with olive oil, salt, black pepper, and garlic powder.
STEP TWO: Prepare the Brussels Sprouts
Trim and halve the Brussels sprouts. Toss in a separate bowl with olive oil, salt, black pepper, and garlic powder.
STEP THREE: Prepare the Beets
Peel and cut the beets into 1-inch cubes. In another bowl, toss the beets with olive oil, salt, black pepper, and garlic powder.
STEP FOUR: Roast the Vegetables
Spread the sweet potatoes on one baking sheet. Spread the Brussels sprouts on a second baking sheet. Spread the beets on a third baking sheet. Place all three baking sheets in the oven and roast for 20 minutes.
STEP FIVE: Combine and Finish Roasting
After 20 minutes, stir the vegetables on each tray. Continue roasting the Brussels sprouts for an additional 5 minutes, the sweet potatoes for 10-15 minutes, and the beets for 15-20 minutes, until all vegetables are tender and slightly crispy. Combine the roasted vegetables and sprinkle with dried thyme before serving.
What Can I Substitute in this Recipe?
- Sweet Potatoes: Can be substituted with butternut squash or carrots for a different flavor profile.
- Brussels Sprouts: Use broccoli florets if Brussels sprouts aren't available.
- Beets: Replace with red onions or parsnips for a sweeter taste.
- Note: Cooking times will need to be adjusted for substitutions.
How Can I Customize this Recipe?
- Flavor: Add a drizzle of maple syrup for added sweetness.
- Presentation: Garnish with fresh parsley or pomegranate seeds for a festive touch.
What Kitchen Equipment Is Best?
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- Baking sheets
- Large mixing bowls
- Sharp knife
- Cutting board
- Measuring spoons
How Should I Store and Reheat this Recipe?
Store leftover oven roasted fall vegetables in an airtight container in the refrigerator for up to 3 days.
This dish is not freezer-friendly.
👩🍳 Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
Expert Tips for Success
For best results, make sure all vegetables are cut to similar sizes to ensure even roasting.
Use parchment paper on the baking sheets for easy cleanup.
Don't overcrowd the baking sheets to allow the vegetables to roast rather than steam.
Reheat roasted vegetables in the oven at 350°F (175°C) to retain their crispiness.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover sweet potatoes in this West African Peanut Stew.
- Brussels sprouts can be added to a stir-fry.
- Beets are great in this Mandarin Orange Salad Recipe with Beets.
Need Something To Pair This With?
- This dish pairs well with turkey on Thanksgiving Day or a Toasted Turkey and Brie Sandwich.
- Great alongside a hearty grain dish like quinoa or brown rice.
- Complements a creamy butternut squash soup for a complete meal.
In The Mood For a Similar Dish?
- Roasted Butternut Squash
- Honey Glazed Carrots
- Garlic Parmesan Roasted Broccoli
- The Best Italian Stuffed Artichokes
Related
More fall recipes you will love:
- Creamy Garlic Mushroom Pasta with Pappardelle
- Deep Fried Sweet Potato Chips
- Easy Air Fryer Spaghetti Squash Recipe with Parmesan and Garlic
- Italian Lentil Soup with Sausage and Spinach
FAQ
Roasted fall vegetables pair well with a variety of main dishes, including roasted chicken, grilled steak, or baked fish. They also complement grains like quinoa or brown rice.
The vegetables are done when they are tender and slightly crispy on the edges. You can test their doneness by piercing them with a fork; they should be easily pierced but not mushy.
Soggy vegetables are often a result of overcrowding the baking sheet. Make sure the vegetables are spread out in a single layer to allow proper roasting.
📖 Recipe
Easy Oven Roasted Fall Vegetables: Sweet Potatoes, Beets, and Brussels Sprouts
Equipment
- Baking sheets
- Large mixing bowls
- Sharp Knife
- Cutting board
- Measuring Spoons
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts trimmed and halved
- 3 medium beets peeled and cut into 1-inch cubes
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss sweet potatoes with olive oil, salt, black pepper, and garlic powder.
- In a separate bowl, toss Brussels sprouts with olive oil, salt, black pepper, and garlic powder.
- In another bowl, toss beets with olive oil, salt, black pepper, and garlic powder.
- Spread the sweet potatoes on one baking sheet. Spread the Brussels sprouts on a second baking sheet. Spread the beets out on a third backing sheet. Place all three baking sheets in the oven at the same time.
- Roast the Brussels sprouts for approximately 20-25 minutes.
- Roast the sweet potatoes for approximately 30-35 minutes.
- Roast the beets for approximately 35-40 minutes.
- Stir the vegetables halfway through their roasting times to ensure even cooking.
- Once roasted, combine all the vegetables on one baking sheet. Sprinkle with dried thyme and serve immediately.
Notes
- Sweet Potatoes: Can be substituted with butternut squash or carrots for a different flavor.
- Brussels Sprouts: Use broccoli florets if Brussels sprouts aren't available.
- Beets: Replace with red onions or parsnips for a sweeter taste.
- Note: Cooking times will need to be adjusted for substitutions.
Nutrition
Enjoy the comforting flavors of fall with this easy and healthy oven-roasted vegetable recipe.
Try it out and share your results with us! Explore more related posts for additional holiday inspiration.
Always wash and peel the vegetables thoroughly before cooking. Use separate cutting boards for different vegetables to avoid cross-contamination. Store leftovers in an airtight container in the refrigerator and consume within 3 days.
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