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I love the feeling when summer turns to fall. The air is crisp and the nights are chilly. Along with the change of seasons comes a bountiful array of colorful and delicious vegetables. Making a batch of beautiful sheet pan roasted fall vegetables is the perfect way to celebrate the season!

Here, in the Willamette Valley, the local farms are buzzing with excitement and activity! Locals head out to u-pick farms to drink hot apple cider, eat a freshly roasted ear of corn, and gather organic and farm-fresh vegetables. There are so many styles of squash – how can you just choose one? I’ve selected some of my all-time favs but encourage you to have fun and swap out with yours.

  • Colorful bounty of squash at Oregon Heritage Farms
  • Fun mix of farm-fresh vegetables

Let’s talk about purple sweet potatoes for a minute. Not only do these amethyst-colored bad boys give your dish a beautiful explosion of color and an earthy, nutty boost of flavor, they’re also incredibly good for you! Did you know that potatoes have more potassium than bananas? It’s true! These gorgeous purple tubers are highly nutritious! They’re loaded with Vitamins B6 and C, essential minerals, and antioxidants like anthocyanin which gives them their beautiful deep violet color. Don’t worry if you can’t purple sweet potatoes, just swap them out for their white, orange, or red counterparts – they’ll be just as delicious.

Making sheet pan roasted fall vegetables is easy:

  • Select your veggies. I like to “eat the rainbow” by choosing a colorful mix like purple sweet potatoes, two or three different types of squash, Brussels sprouts, and cauliflower. You can also add in aromatics like onions, shallots, or garlic. The possible combinations are endless and bound by your imagination.
  • Make a deliciously simple apple cider vinaigrette. Whisk together olive oil, apple cider vinegar, a little Dijon mustard, fresh herbs, and salt and pepper. Toss with the vegetables in a big bowl and roast them all together on a big sheet pan lined with parchment. Voila! That’s it!

“The vegetable life does not content itself with casting from the flower or the tree a single seed, but it fills the air and earth with a prodigality of seeds, that, if thousands perish, thousands may plant themselves, that hundreds may come up, that tens may live to maturity; that, at least one may replace the parent.” RALPH WALDO EMERSON –

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Raw sheet pan roasted fall vegetables

Sheet Pan Roasted Fall Vegetables

  • Author: cllombardi
  • Prep Time: 10 minutes
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 8–10 servings 1x
  • Category: Sides
  • Method: Roast
  • Diet: Vegan
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Description

These colorful, tangy sheet pan roasted fall vegetables are loaded with color and flavor! Bonus! They taste just as good on day two. Chop them up and transform them into a healthy breakfast hash!

Ingredients

Scale

Apple Cider Vinaigrette

  • 1/2 cup olive oil
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced
  • 4 tablespoons Italian parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • kosher salt and cracked black pepper to taste

Veggies

  • 1 pound Brussels sprouts, ends trimmed, halved (keep whole if small)
  • 1 pound butternut squash, cut into medium chunks
  • 1 pound cauliflower, cut into medium chunks (I love to use the purple or orange varietal)
  • 1–2 small delicata squash, cut in half lengthwise, seeds removed, then cut across (half moons)
  • 4 golden beets, peeled and quartered
  • 1 large purple sweet potato, peeled, cut into medium chunks
  • 1 large red onion, sliced thick

Instructions

  1. Preheat oven to 425F.
  2. In a 2-cup measuring cup or small bowl, whisk together olive oil, apple cider vinegar, mustard, garlic, herbs, salt and pepper. Taste it to make sure it’s good to go.
  3. Add chopped vegetables into a large bowl and gently toss with half of the vinaigrette. Reserve the second half for drizzling later.
  4. Cover one to two sheet pans (depends on how big your pan is) with parchment paper and lightly spray with canola or olive oil then add the vegetables.
  5. Roast for 20 minutes then gently toss.  Roast for another 15 or until vegetables are lightly browned.
  6. Serve the remaining vinaigrette on the side for drizzling.

Notes

  • Remember to have fun with this recipe. It works with any combo of veggies so if you can’t find one of the ingredients or prefer another, just swap it out.