Recipe's / Side Dishes / Veggies

Autumn Roasted Vegetables

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Fall has finally arrived. It is a love/hate relationship that I have with this time of year. I love the beautiful colors of Fall, the cool crisp air, warm drinks, bonfires and Boots!! But, I do not love saying goodbye to Summer and the longer sunny days, backyard barbeques, outdoor dining and activities. Those days will soon be replaced by rainy, grey days that seem never-ending.

I do love the bounty of fall fruits and vegetables, though. Squash, apples, pears, warm spices, hot cider, roasted nuts and an occasional hot buttered rum. Yum!

One of my favorite ways to cook vegetables (besides grilling) is oven roasted. I toss them with a bit of olive oil and fresh minced garlic and then season with salt and pepper. Super simple and so delicious!

I like to roast up a huge batch and then incorporate them into my meals throughout the week. Their roasted, caramelized, yummy goodness goes with everything from roasted pork loin to roasted chicken.

You can also add them to your pasta or rice dishes, puree them into a soup, add them to curries, make roasted veggie pizzas, toss them in a salad, the possibilities are endless.

Having these on hand make weeknight meal prep a breeze and are so yummy!

Autumn Roasted Vegetables

Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Side Dish, vegetable
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: roasted vegetables
Servings: 4
Calories: 154kcal
Author: angela@mealstreetkitchen


  • 1 butternut squash peeled, seeded and cubed
  • 8 mini sweet peppers in various colors remove stems and seeds and cut into chunks
  • 2 small yellow onions peeled and cut into chunks
  • 2 cloves garlic minced
  • olive oil
  • kosher salt
  • fresh ground black pepper


Place chopped veggies and garlic in a bowl. Toss with enough olive oil to coat. Season with salt and pepper and toss again. Lay veggies out on a sheet pan in a single layer. Do not crowd them or vegetables will not brown properly (you will need to cook them in batches). Roast veggies in a pre-heated oven at 425 degrees for 35-40 minutes until tender and nicely browned.

    Let veggies cool before storing in the refrigerator or freezer.


      Calories: 154kcal | Carbohydrates: 38g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 23mg | Potassium: 981mg | Fiber: 6g | Sugar: 15g | Vitamin A: 21686IU | Vitamin C: 119mg | Calcium: 130mg | Iron: 2mg
      Tried this recipe?Let us know how it was!



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      • chef mimi
        October 3, 2017 at 9:46 am

        Beautiful! I like to throw some roasted vegetables in when I make a white bean dip. They add so much flavor and pretty color, too!


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