When cooler weather arrives, there’s nothing better than a sheet pan filled with colorful roasted fall vegetables. Red potatoes, carrots, butternut squash, Brussels sprouts, and red onion are tossed in a bright lemon-rosemary garlic dressing and roasted until tender with perfectly caramelized edges.

This easy roasted vegetable recipe is simple enough for a weeknight dinner but beautiful enough to serve alongside your Thanksgiving or holiday meal.

Even better? Everything cooks on one sheet pan, making this a low-maintenance side dish you’ll want to make all season long.

If you love easy ways to add more seasonal produce to your meals, bookmark our complete collection of vegetable recipes for even more inspiration.

Why You’ll Love These Roasted Fall Vegetables

There’s a reason roasting is one of our favorite ways to prepare vegetables. High heat brings out their natural sweetness while creating those crispy, caramelized edges that are hard to resist.

This roasted fall vegetable recipe is:

• Loaded with five different vegetables
• Naturally colorful and beautiful on the table
• Easy to prepare on a sheet pan
• Seasoned with fresh lemon, rosemary, and garlic
• Perfect for weeknight dinners
• Great for meal prep
• An easy Thanksgiving or holiday side dish
• Simple to customize with your favorite seasonal vegetables

It’s also a great recipe when you have several vegetables in the refrigerator that need to be used.

Ingredients for Roasted Fall Vegetables

One of the best things about this recipe is that the vegetables do most of the work. A simple homemade lemon-rosemary mixture adds plenty of flavor without overpowering the produce.

Red Potatoes

Red potatoes hold their shape beautifully when roasted and develop deliciously crisp edges while remaining tender inside.

Want to learn more about selecting, storing, and preparing red potatoes? Visit our Red Potato Produce Guide.

Carrots

Roasting brings out the natural sweetness of carrots. Cut them into pieces similar in size to the potatoes so everything cooks as evenly as possible.

Learn more about carrots, including how to select and store them.

Butternut Squash

Butternut squash adds beautiful color and a slightly sweet flavor that pairs especially well with rosemary.

For more tips and recipe inspiration, visit our Butternut Squash Produce Guide.

Brussels Sprouts

Brussels sprouts become tender inside and beautifully caramelized around the edges when roasted at high heat.

Find more ways to enjoy Brussels sprouts.

Red Onion

Red onion adds another layer of flavor and sweetness as it caramelizes in the oven.

Related: How To Cut an Onion

Lemon

Both fresh lemon juice and lemon zest are used in this recipe. The acidity helps balance the sweetness and richness of the roasted vegetables.

Fresh Rosemary

Fresh rosemary is the perfect herb for hearty fall vegetables and gives the entire sheet pan a cozy, savory flavor.

Related: How To Store Fresh Herbs

Garlic

Fresh minced garlic adds another layer of flavor to the simple olive oil dressing.

Related: How To Store Garlic

Ingredients

• 5 red potatoes, cubed
• 4-5 carrots, peeled and cubed
• 1 red onion, chopped
• 1 ½ cups chopped butternut squash
• 10-15 Brussels sprouts, sliced in half
• ¼ cup olive oil
• 2 lemons, zested and juiced
• 2 tablespoons fresh rosemary, chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

How to Make Roasted Fall Vegetables

This recipe is incredibly simple, but there are a few tricks that will help you achieve tender vegetables with those beautiful golden-brown edges.

Step 1: Preheat the Oven. Preheat your oven to 425°F. Line a large rimmed baking sheet with nonstick foil or parchment paper.

Step 2: Prepare the Vegetables. Next, wash and prepare all of your vegetables.

Cube the red potatoes and carrots, chop the red onion and butternut squash, and slice the Brussels sprouts in half.

Place all of the chopped vegetables into a large bowl.

Try to cut your vegetables into similarly sized pieces, approximately 1 to 1½ inches, so they cook as evenly as possible.

Step 3: Make the Lemon Rosemary Dressing. In a small bowl, whisk together the olive oil, fresh lemon juice and zest, chopped rosemary, and minced garlic.

Pour the mixture over the vegetables and toss until everything is evenly coated.

Step 4: Arrange on the Sheet Pan. Arrange the vegetables on your prepared baking sheet. This part matters… don’t overcrowd the pan. Try to leave a little space between the vegetables. When vegetables are packed too closely together, they can steam instead of roast.

If necessary, divide the vegetables between two sheet pans.

Sprinkle evenly with kosher salt and freshly ground black pepper.

Step 5: Roast. Finally, roast the vegetables for 20 minutes. Remove the pan from the oven and stir or flip the vegetables. Return to the oven and roast for another 15 to 20 minutes, or until the vegetables are fork-tender and have golden, caramelized edges.

The exact cooking time will depend on how large or small you cut your vegetables.

Serve immediately and enjoy!

The Secret to Perfectly Roasted Vegetables

If you’ve ever roasted vegetables only to end up with a soft or soggy sheet pan, there are a few easy ways to get better results.

Cut Everything to a Similar Size

Aim for pieces approximately 1 to 1½ inches in size. Uniform pieces will cook more evenly.

Don’t Overcrowd the Pan

This is one of the most important tips for roasting vegetables. Spread the vegetables into a single layer with some space between the pieces. If your pan looks crowded, use a second baking sheet.

Use High Heat

Roast the vegetables uncovered at 425°F. The high oven temperature helps create those delicious browned and caramelized edges.

Flip the Vegetables

Stir or flip the vegetables after about 20 minutes so more of their surface comes into contact with the hot baking sheet.

Know When They’re Done

Your roasted vegetables are ready when they’re fork-tender with golden-brown, caramelized edges.

Varying Roasting Veggie Times

How Long Does It Take to Roast Vegetables at 425°F?

Not every vegetable cooks at the same rate, which is important when you’re creating your own sheet pan vegetable combinations.

Longer-Cooking Vegetables: 40-45 Minutes

These heartier vegetables generally need the most time:

• Potatoes
• Sweet potatoes
• Carrots
• Butternut squash
• Beets
• Brussels sprouts
• Onions

Medium-Cooking Vegetables: 25-30 Minutes

These vegetables don’t need quite as long:

• Broccoli
• Cauliflower
• Asparagus
• Green beans

Quick-Cooking Vegetables: 15-20 Minutes

Add these later if you’re combining them with heartier vegetables:

• Bell peppers
• Zucchini
• Mushrooms
• Cherry tomatoes

When combining vegetables with significantly different cooking times, add the quicker-cooking vegetables partway through roasting or cook them separately.

Frequently Asked Questions

Can I Substitute Other Vegetables?

Absolutely. Think of this recipe as a starting point for creating your own roasted vegetable combinations.

Sweet potatoes can be substituted for some of the red potatoes or squash. You can also add broccoli, cauliflower, bell peppers, mushrooms, or other vegetables you already have on hand.

Just remember to account for the different cooking times when mixing heartier root vegetables with quicker-cooking produce.

What Can You Serve with Roasted Fall Vegetables?

These lemon rosemary roasted vegetables pair well with just about any main dish.

Serve them alongside roasted chicken, turkey, pork, steak, or your favorite plant-based protein.

They’re also a beautiful addition to a Thanksgiving or Christmas dinner because you get several classic holiday vegetables in one colorful dish.

Looking for more holiday inspiration? Browse our collection of Thanksgiving recipes.

Are Roasted Fall Vegetables Good for Meal Prep?

Yes! This recipe is an easy way to prepare several vegetables at once.

Divide the roasted vegetables into meal-prep containers with rice or another grain and your favorite protein for easy lunches throughout the week.

You can also add leftover roasted vegetables to salads, grain bowls, wraps, or breakfast dishes.

How to Store Leftover Roasted Vegetables

Allow leftover vegetables to cool before transferring them to an airtight container.

Store them in the refrigerator for 3 to 4 days.

Reheat them in the oven or microwave, or enjoy them cold as part of a salad or grain bowl.

Freezing isn’t recommended because the vegetables can become mushy after they’re frozen and reheated.

More Roasted Recipes

• Roasted Turnips
• How To Roast Potatoes: 4 Ways
• Roasted Cherry Tomatoes
• How To Roast Plums
• Roasted Brussels Sprouts