Roasted Fall Vegetables

5 from 2 votes

This Roasted Fall Vegetables recipe is easy to prepare, full of color, and ideal for weeknight meals or holiday sides. It combines sweet potatoes, Brussels sprouts, and beets tossed in olive oil and roasted until tender with crisp, caramelized edges. The result is a warm, comforting dish that tastes like autumn in every bite.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 197kcal

Author: Jami Powell

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 pound Brussels sprouts trimmed and halved
3 medium beets peeled and cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ teaspoon dried thyme

Instructions

Preheat your oven to 425°F (220°C). Line three baking sheets with parchment paper or foil for easy cleanup.
In a large bowl, toss the beets with one tablespoon of olive oil and a pinch of salt and pepper. Remove and set aside.
In the same bowl, combine the sweet potatoes and Brussels sprouts with remaining olive oil, salt, black pepper, smoked paprika, and garlic powder. Toss until evenly coated.
Spread the sweet potatoes, Brussels sprouts, and beets on separate baking sheets to prevent color transfer and allow for even roasting.
Roast Brussels sprouts for 20–25 minutes, until caramelized on the edges. Roast sweet potatoes for 30–35 minutes, until golden and tender. Roast beets for 35–40 minutes, until fork-tender. Stir each tray halfway through roasting.
Once roasted, combine the vegetables in one baking dish or serving platter. Sprinkle with dried thyme and toss gently while still warm. Top with crumbled goat cheese, gorgonzola, or toasted pecans for extra creaminess or crunch.

Video

Notes

Tip: If you’re short on oven space, roast the sweet potatoes and Brussels sprouts together on one extra-large sheet pan. Keep them separated on opposite sides so you can easily remove the Brussels first if they caramelize faster. This keeps everything perfectly roasted without overcooking the sprouts.

Storage Store leftover oven roasted fall vegetables in an airtight container in the refrigerator for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat Reheat roasted vegetables in the oven at 350°F (175°C) to retain their crispiness.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition