Healthy Recipes / Recipe's / Side Dishes / Veggies

Autumn Roasted Vegetables with Rosemary (Easy Sheet Pan Recipe)

This warm, oven-roasted vegetable dish is cozy, colorful, and deeply flavorful. Naturally sweet butternut squash and mini peppers caramelize in the oven with onions, garlic, and rosemary, then can be finished with optional touches like maple syrup, balsamic, feta, or chili flakes. Perfect as a fall or winter side dish, grain bowl base, or simple vegetarian main.

Jump to Recipe Print Recipe

January 21, 2026

These autumn roasted vegetables with rosemary are easy to make on one sheet pan. Featuring butternut squash, sweet peppers, and onions, they’re caramelized, flavorful, and perfect as a healthy fall side dish or for meal prep.

Cozy, Flavorful Fall Cooking

Fall has finally arrived, and I have a bit of a love–hate relationship with this time of year. I adore the rich colors of autumn, the cool, crisp air, warm drinks, bonfires, and—of course—boots. But saying goodbye to summer is never easy. I’ll miss the long sunny days, backyard barbecues, outdoor dining, and the easy rhythm of summer living. Soon, those days are replaced with cooler temperatures and stretches of rainy, gray afternoons.

One thing I always look forward to is the incredible bounty of fall produce. Squash, apples, pears, warm spices, hot cider, roasted nuts, and the occasional hot buttered rum—there’s just something so comforting about the flavors of the season.

One of my favorite ways to prepare fall vegetables (besides grilling) is roasting them in the oven. It’s simple, reliable, and brings out the best natural flavors. A toss of olive oil, fresh garlic, kosher salt, black pepper, and rosemary transforms vegetables into deeply caramelized, tender, and flavorful dishes.

I especially love making a big batch at the start of the week. Roasted vegetables are versatile and make weeknight meal prep effortless. They pair beautifully with roasted meats, can be folded into pasta or rice dishes, pureed into soups, added to curries, layered onto roasted vegetable pizza, or tossed into hearty fall salads.

Keeping a container of roasted butternut squash, sweet peppers, and onions in the refrigerator means meals come together faster—and with a lot more flavor.

Why You’ll Love This Recipe

Simple Ingredients: Fresh vegetables, olive oil, garlic, and rosemary—plus optional flavor boosters like maple syrup, balsamic, or feta.
Meal Prep Friendly: Roast a big batch at the start of the week.
Versatile: Perfect with roasted meats, grain bowls, pasta, soups, salads, or pizzas.
Healthy & Comforting: Naturally gluten-free, high in fiber, and full of vitamins.

Autumn Roasted Vegetables with Rosemary

Ingredients

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
8 mini sweet peppers (mixed colors), stemmed, seeded, and cut into chunks
2 small red or yellow onions, peeled and cut into wedges
2 cloves garlic, minced
2–3 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1–2 teaspoons fresh rosemary, finely chopped

Optional Warm Flavor Boosts

1–2 teaspoons maple syrup
1 tablespoon balsamic vinegar or balsamic glaze
¼–½ teaspoon red chili flakes
½ teaspoon smoked paprika
½ teaspoon ground cumin or coriander
¼ cup crumbled feta or goat cheese
1 tablespoon toasted pumpkin seeds or walnuts

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine butternut squash, sweet peppers, onions, and garlic. Drizzle with olive oil and toss to coat. Season with salt, pepper, and rosemary. Add any optional flavor boosters and toss again.
Spread vegetables in a single layer on a large rimmed sheet pan, leaving space between pieces for proper browning. Roast in batches if needed.
Roast for 35–40 minutes, stirring halfway through, until tender and caramelized at the edges.
Remove from oven. Drizzle with balsamic if desired and sprinkle with feta or toasted seeds/nuts. Serve warm.

Storage: Cool completely before storing in an airtight container. Refrigerate up to 4 days or freeze for up to 3 months.

Frequently Asked Questions

What vegetables are best for roasting in the fall?
Butternut squash, sweet peppers, onions, carrots, parsnips, Brussels sprouts, cauliflower, and sweet potatoes all roast beautifully.

How long do roasted vegetables last in the fridge?
Up to 4 days in an airtight container. Reheat in the oven or skillet for best texture.

Can roasted vegetables be frozen?
Yes! Freeze cooled vegetables up to 3 months. Use them in soups, grain bowls, or casseroles.

Why aren’t my roasted vegetables crispy?
Avoid overcrowding the pan and roast at high heat (425°F). Overcrowding causes steaming instead of caramelization.

Are roasted vegetables healthy?
Yes! They’re nutrient-dense, fiber-rich, and full of vitamins, with heart-healthy olive oil for fat.

Can this recipe be vegan or dairy-free?
Absolutely. Skip the cheese or use a plant-based alternative.

Health Notes

Rich in Vitamins: Butternut squash is high in vitamin A and C, supporting immune and skin health.
High Fiber: Supports digestion and keeps you full.
Heart-Healthy Fats: Olive oil adds monounsaturated fats and aids nutrient absorption.
Gluten-Free & Plant-Based: Naturally fits many diets.
Low in Added Sugar: Roasting brings out natural sweetness.
Versatile & Diet-Friendly: Easily adapted for vegetarian, vegan, Mediterranean, or whole-food diets.

Nutrition Disclaimer

Nutrition information is provided as a general guideline. Values may vary based on ingredient brands, portion sizes, and optional additions. This recipe is not intended as medical or dietary advice. Consult a healthcare professional or registered dietitian for specific dietary needs.

🍷 Best Wine Pairings

🍇 White Wine Options

Chardonnay (unoaked or lightly oaked) — A medium‑bodied Chardonnay with crisp acidity and subtle fruit notes complements the natural sweetness of roasted squash and peppers without overpowering them.
Viognier — Richer aromatics with stone fruit and floral notes pair beautifully with roasted root vegetables and rosemary.
Sauvignon Blanc — A zesty, herb‑accented Sauvignon Blanc brings refreshing citrus and green notes that contrast nicely with caramelized veggies.

🍷 Red Wine Options

Pinot Noir — A classic fall pairing: light to medium body, bright red fruit, and gentle earthiness that harmonizes with roasted squash and herbs.
Gamay (Beaujolais) — Fruit‑forward and light, with low tannins, making it an easy sipping partner for roasted vegetables.
Barbera — Bright acidity and red fruit flavors cut through the richness of roasted veggies and pair well with optional balsamic or maple boosts.

🍾 Sparkling or Rosé

Dry Rosé — Crisp and refreshing with berry notes, great if you add balsamic glaze or feta to your veggies.
Brut Sparkling Wine — Bubbles and bright acidity make this a festive, palate‑cleansing option for richer fall flavors.

🌿 Pairing Tips

Match intensity: Since roasted vegetables develop deep, caramelized flavors, choose wines with good acidity or bright fruit to balance richness.
Herb connection: Wines with herbal or earthy notes (like Pinot Noir or Sauvignon Blanc) echo the rosemary and garlic in your dish.
Finish flavors: If you’re finishing your vegetables with balsamic glaze or maple, a wine with slight sweetness (like Viognier or a soft Rosé) brings harmony.

🍁 See my Autumn Menu Pairing Chart below 🍂
⬇️⬇️⬇️

Roasted Butternut Squash & Sweet Peppers with Rosemary

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Side Dish, vegetable

Cuisine: American

Diet: Vegetarian

Keyword: butternut squash, fall side dish, roasted vegetables, sheet pan recipe,, sweet peppers, winter vegetables

Servings:

Calories: 154kcal

Author: angela@mealstreetkitchen