12 Roasted Fall Vegetable Sides Everyone Will Love

The oven does all the work in these roasted fall vegetable sides — caramelized edges, cozy spices, and colors that make any dinner table look like autumn.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Crispy Roasted Brussels Sprouts

Caramelized sprouts with crispy leaves and a balsamic drizzle.

Ingredients

• 2 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. Heat the oven to 425°F.
2. Toss the sprouts with olive oil, salt, and pepper.
3. Spread cut-side down on a sheet pan.
4. Roast 22-25 minutes until deeply browned.
5. Drizzle with balsamic glaze.

2. Maple Cinnamon Roasted Butternut Squash

Sweet roasted squash glazed with maple and warm spices.

Ingredients

• 2 lb butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp maple syrup
• salt to taste

Instructions

1. Heat the oven to 400°F.
2. Toss the squash with oil, cinnamon, nutmeg, and salt.
3. Spread on a sheet pan in one layer.
4. Roast 30 minutes, flipping once.
5. Drizzle with maple syrup and roast 5 more minutes.

3. Honey Glazed Roasted Carrots

Tender carrots with a glossy honey-butter glaze.

Ingredients

• 1.5 lb baby carrots
• 2 tbsp butter, melted
• 2 tbsp honey
• 1 tsp thyme leaves
• 1/2 tsp salt

Instructions

1. Heat the oven to 400°F.
2. Toss the carrots with butter, honey, thyme, and salt.
3. Spread on a sheet pan.
4. Roast 25-30 minutes until tender and caramelized.
5. Sprinkle extra thyme before serving.

4. Curried Roasted Cauliflower

Golden curried cauliflower with sweet raisins.

Ingredients

• 1 large cauliflower, cut in florets
• 3 tbsp olive oil
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 cup raisins
• fresh cilantro

Instructions

1. Heat the oven to 425°F.
2. Toss the cauliflower with oil, curry powder, and turmeric.
3. Roast 25 minutes until edges crisp.
4. Toss with raisins while hot.
5. Garnish with cilantro.

5. Smoky Roasted Sweet Potato Wedges

Crispy wedges with smoky paprika and a squeeze of lime.

Ingredients

• 2 lb sweet potatoes, wedged
• 1/4 cup olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• lime wedges

Instructions

1. Heat the oven to 425°F.
2. Toss the wedges with oil, paprika, garlic powder, and salt.
3. Arrange skin-side down on a sheet pan.
4. Roast 30-35 minutes, flipping once.
5. Serve with lime wedges.

6. Garlic Almond Green Beans

Blistered green beans with garlic and toasted almonds.

Ingredients

• 1.5 lb green beans, trimmed
• 2 tbsp olive oil
• 4 garlic cloves, sliced
• 1/3 cup sliced almonds
• 1 tsp lemon zest

Instructions

1. Heat the oven to 425°F.
2. Toss the beans with oil and garlic.
3. Roast 18-20 minutes until blistered.
4. Toast the almonds in a dry skillet.
5. Toss together with lemon zest.

7. Honey Roasted Parsnips and Turnips

Sweet earthy roots with honey and rosemary.

Ingredients

• 1 lb parsnips, cut in sticks
• 1 lb turnips, wedged
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp rosemary
• salt and pepper

Instructions

1. Heat the oven to 400°F.
2. Toss the vegetables with oil, honey, rosemary, salt, and pepper.
3. Spread on a sheet pan.
4. Roast 30-35 minutes until golden.
5. Serve warm.

8. Chili Roasted Delicata Squash

Tender squash rings with chili spice and crunchy pepitas.

Ingredients

• 2 delicata squash, sliced in rings
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 tbsp pepitas
• salt to taste

Instructions

1. Heat the oven to 400°F.
2. Toss the squash rings with oil, chili powder, cumin, and salt.
3. Roast 25 minutes, flipping once.
4. Sprinkle with pepitas.
5. Serve as a colorful side.

9. Parmesan Roasted Asparagus

Crispy asparagus with a salty Parmesan crust.

Ingredients

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 1 tsp lemon zest
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F.
2. Toss the asparagus with oil and pepper.
3. Spread on a sheet pan and shower with Parmesan.
4. Roast 12-15 minutes until crisp-tender.
5. Finish with lemon zest.

10. Roasted Cabbage Wedges

Caramelized cabbage wedges with tangy cider and caraway.

Ingredients

• 1 large head cabbage, cut in wedges
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp caraway seeds
• 1/2 tsp salt

Instructions

1. Heat the oven to 425°F.
2. Brush the wedges with oil and season with salt and caraway.
3. Roast 20 minutes, then flip.
4. Roast 15 more minutes until charred at edges.
5. Drizzle with cider vinegar.

11. Roasted Beet and Carrot Medley

Earthy beets and carrots with balsamic and creamy goat cheese.

Ingredients

• 1 lb beets, peeled and wedged
• 1 lb carrots, chunked
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 oz goat cheese
• fresh dill

Instructions

1. Heat the oven to 400°F.
2. Toss the beets and carrots with oil and half the vinegar.
3. Roast 35-40 minutes until tender.
4. Drizzle with remaining vinegar.
5. Crumble goat cheese and dill on top.

12. Brown Sugar Roasted Acorn Squash

Sweet roasted acorn squash with buttery brown sugar and pecans.

Ingredients

• 2 acorn squash, sliced
• 2 tbsp butter, melted
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 cup chopped pecans

Instructions

1. Heat the oven to 400°F.
2. Brush the squash slices with butter.
3. Sprinkle with brown sugar and cinnamon.
4. Roast 30 minutes until tender.
5. Top with pecans.

Love these 12 roasted fall vegetable sides? Pin this roundup for later and explore more easy recipes at simplymealful.us.