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Roasted Harvest Vegetables bring the best of all Autumn vegetables; Rainbow Carrots, Brussels Sprouts, Acorn and Delicata Squash. Coated with a tangy and sweet dressing made with shallots balsamic, avocado oil and maple syrup. Roasted to perfection with caramelized red onions, these delicious one sheet-pan roasted vegetables will be your go-to fall side dish!
Roasted Harvest Vegetables
These Roasted Harvest Vegetables are a side dish like no other. They are roasted until tender yet with the perfect crunch. Vibrant colors from a medley of the best vegetables Autumn has to offer.
Coated with a tangy and sweet dressing made with balsamic, avocado oil, maple syrup, and shallots. Caramelized onions roasted with rainbow carrots, brussels sprouts, acorn and delicate squash. Finished off with juicy pomegranate seeds for the perfect crunch.
These Roasted Harvest Vegetables are perfect for meal prep. They make a great side dish for any day of the week and a must for Thanksgiving dinner. Add these veggies to a bed of arugula and top with roasted walnuts for the perfect Fall salad.
Ingredients needed to make Roasted Harvest Vegetables:
- Rainbow Carrots– They make the whole dish look so pretty with a pop of colors.
- Brussels Sprouts– A staple in any fall dish.
- Red Onion– Any kind of onion can be used. I like using red onions because they add color to the dish.
- Squash– I like using a combination of delicata squash and acorn squash.
- Pomegranate Seeds– Adds some juiciness to the whole dish.
- For dressing– Avocado oil, balsamic vinegar, maple syrup, pink sea salt, thyme sprigs, sage sprigs, and shallot.
Equipment needed to make Roasted Harvest Vegetables:
- Large Baking Sheet Pan– A 9×13 inch pan at least. 13×18 inch would be best.
- Parchment Paper– For lining sheet pan to avoid vegetables from sticking to sheet pan.
How to make Roasted Harvest Vegetables:
- Step 1– Preheat oven at 405 degrees F. Line a large baking sheet pan with parchment paper.
- Step 2– Start prepping your veggies; peel and cut carrots into sticks. Peel and slice onion. Rermove stems from brussels sprouts and halve them. Cut delicata and acorn squash in half lengthwise and remove seeds. Slice both squash into half rings about 1/4 inches thick. Place prepped veggies on prepped sheet pan.
- Step 3– Peel and thinly dice shallot. Roll and thinly slice sage creating shredded strips. Remove thyme from sprigs. In a small mason jar combine avocado oil, balsamic, maple syrup, pink salt, sage, thyme and sallots. Tightly seal mason jar with a lid and shake well making sure dressing is well combined.
- Step 4– Pour half of dressing over veggies and toss making sure veggies are well coated. Place veggies in the oven and roast for 20 minutes. Remove veggies from oven and pour the rest of dressing. Stir using a spatula and place veggies back in the oven and roast for another 20 minutes.
- Step 5– Remove veggies from oven and sprinkle pomegranate seeds over roasted veggies. Slice more sage creating more shreds and sprinkle over veggies to garnish if you wish.
- Step 6– Serve veggies as a side or over arugula or other leafy green as a salad. This recipe is great for Thanksgiving dinner! Enjoy!
Tips and Substitutions:
- Preheat oven- Like this the veggies will start roasting right away resulting in evenly roasted veggies.
- Line sheet pan with parchment paper- It will prevent veggies from sticking to pan and makes clean up much easier after.
- Don’t overcrowd the sheet pan- You want to make sure veggies have enough space in between. If they are overlapping they won’t get as crispy as you may want them. If you don’t have a large sheet pan, cut recipe in half or use 2 separate sheet pans and divide veggies in between them.
- Stir veggies half way through- This will also allow veggies to evenly roast.
- Switch up your veggies- Use or substitute for any other veggies you may want to use. Sweet potatoes, zucchini, broccoli or any other squash are great substitutes.
What to serve Roasted Harvest Vegetables with?
- Balsamic Chicken with Herbed Roasted Potatoes
- How to Perfectly Roast a Turkey
- Instant Pot Roasted Whole Chicken
- Orange Rosemary Chicken
- Air-Fryer Parmesan Crusted Cod
- Baked Salmon with Lemon Dill Sauce
- Avocado Kale Pesto Salmon with Asparagus
Roasted Harvest Vegetables FAQ’s:
What vegetables are in season during the fall?
The Fall season is well known for having a great variety of fruits and veggies during this season. Autumn is known for having different kinds of squash. Some being acorn, delicata, butternut, and of course pumpkin. Other veggies that are in season during the Fall are carrots, Brussels sprouts, broccoli, potatoes, sweet potatoes, cabbage and more.
What is the secret to roasting vegetables?
Make sure to spread them out throughout the large baking sheet pan. Do not overcrowd your pan. This will prevent air from circulating around the vegetables, which prevents them from getting crispy.
Is it better to roast vegetables on foil or parchment?
Parchment paper is a better option for roasting vegetables than foil. Foil is not good for our health. For this parchment paper is a better option. Parchment paper also prevents vegetables from sticking to it. Whereas foil doesn’t.
How do you roast vegetables to retain nutrients?
Be sure to not overcook vegetables. Keep them in the oven just as long as they need to be cooked through. You want your vegetables firm and crispy. Not soft and mushy. As long as your vegetables are crispy, they will still be nutritious.
Meal Prepping it:
Roasted veggies are always a great idea for meal prepping. They only require a large sheet pan to roast them minimizing dishes to clean up later. These recipes also tend to make a large batch with several servings as this recipe does. Make these roasted veggies at the beginning of the week and keep in the fridge to serve for quick dinners or lunches. Serve as a side for a wholesome dinner. They are also great served over some arugula with toasted walnuts for a nourishing salad for lunch.
How to store and reheat Roasted Harvest Vegetables:
Place roasted harvest vegetables in an airtight container. Keep refrigerated for up to 4-5 days.
Did you like this Roasted Harvest Veggies recipe? You may also like these other roasted veggies recipes:
- Honey-Ginger Roasted Carrots
- Herbed Butter Roasted Potatoes
- Maple Glazed Brussels Sprouts with Bacon
Roasted Harvest Vegetables
Roasted Harvest Vegetables bring the best of all Autumn vegetables; Rainbow Carrots, Brussels Sprouts, Acorn and Delicata Squash. Coated with a tangy and sweet dressing made with shallots balsamic, avocado oil and maple syrup. Roasted to perfection with caramelized red onions, these delicious one sheet-pan roasted vegetables will be your go-to fall side dish!
Ingredients
- 9 rainbow carrots
- 14 oz brussels sprouts
- 1 red onion
- 1 delicata squash
- 1 acorn squash
- 1 cup pomegranate seeds
- 1/3 cup avocado oil
- 1/3 cup balsamic
- 2 tbsp maple syrup
- 1 tsp pink salt
- 2 thyme sprigs
- 2 sage sprigs (plus more for garnish if desired)
- 1 shallot
Instructions
-
Preheat oven at 405 degrees F. Line a large baking sheet pan with parchment paper
-
Start prepping your veggies; peel and cut carrots into sticks. Peel and slice onion. Rermove stems from brussels sprouts and halve them. Cut delicata and acorn squash in half lengthwise and remove seeds. Slice both squash into half rings about 1/4 inches thick. Place prepped veggies on prepped sheet pan.
-
Peel and thinly dice shallot. Roll and thinly slice sage creating shredded strips. Remove thyme from sprigs. In a small mason jar combine avocado oil, balsamic, maple syrup, pink salt, sage, thyme and sallots. Tightly seal mason jar with a lid and shake well making sure dressing is well combined.
-
Pour half of dressing over veggies and toss making sure veggies are well coated. Place veggies in the oven and roast for 20 minutes. Remove veggies from oven and pour the rest of dressing. Stir using a spatula and place veggies back in the oven and roast for another 20 minutes.
-
Remove veggies from oven and sprinkle pomegranate seeds over roasted veggies. Slice more sage creating more shreds and sprinkle over veggies to garnish if you wish.
-
Serve veggies as a side or over arugula or other leafy green as a salad. This recipe is great for Thanksgiving dinner! Enjoy!
Recipe Notes
Tips and Substitutions:
-
- Preheat oven- Like this the veggies will start roasting right away resulting in evenly roasted veggies.
- Line sheet pan with parchment paper- It will prevent veggies from sticking to pan and makes clean up much easier after.
- Don’t overcrowd the sheet pan- You want to make sure veggies have enough space in between. If they are overlapping they won’t get as crispy as you may want them. If you don’t have a large sheet pan, cut recipe in half or use 2 separate sheet pans and divide veggies in between them.
- Stir veggies half way through- This will also allow veggies to evenly roast.
- Switch up your veggies- Use or substitute for any other veggies you may want to use. Sweet potatoes, zucchini, broccoli or any other squash are great substitutes.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
