Roasted Autumn Vegetables Recipe

Home » Sides » Roasted Fall Vegetables with Dijon Vinaigrette

posted by Liz Berg

on November 22, 2016 (updated 3/8/24)

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Roasted Fall Vegetables are an easy holiday side dish, especially with the combination of butternut squash, cranberries, and Brussels sprouts. They’re a snap to make and will bring festive flavor to your holiday table.

My friend, Kate, and I were “celebrity” chefs at a recent fundraiser. Besides serving up our dishes, we were allowed to sample the party fare after our guests had their fill. We both tasted some perfectly cooked Oven-Roasted Vegetables and immediately wanted the recipe. This is my version!

Roasted Autumn Vegetables Recipe | That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 How to Roast Vegetables

3 Recipe Tips

4 Frequently Asked Questions

5 More Autumn Side Dishes:

6 Autumn Side Dish Recipes

7 Arugula Salad with Roasted Butternut Squash

8 Spinach Salad with Pears, Cranberries and Candied Pecans

9 Apple, Cherry, Walnut Salad

10 Cheesy Spinach Souffle

11 Praline Topped Sweet Potato Casserole

12 Roasted Autumn Vegetables Recipe

Why You Must Make

Using a combination of vegetables makes this a more memorable side dish.
You can shake it up by adding another favorite vegetable, some onions, or even some pecans for crunch.
Instead of just simply roasting with a drizzle of olive oil with a sprinkle of salt and pepper, these were kicked up a notch with a Dijon Mustard Balsamic Vinaigrette!!

How to Roast Vegetables

Preheat the oven.
Cut the vegetables into similar-sized pieces so they’ll be done cooking at the same time.
If using a combination of hard, slower cooking vegetables and soft quicker cooking vegetables, start with the hard vegetables and add the softer vegetables part way through the roasting time.
Place the vegetables on a rimmed sheet pan with enough room between the veggies so they roast instead of steam.
Toss the vegetables with a drizzle of olive oil and sprinkle with kosher salt and freshly ground pepper. Roast for about 20-25 minutes, but don’t let the vegetables get too soft.
Add the dried cranberries, toss with the vinaigrette, and return to the oven for just a few more minutes.
Serve hot!

Roasted Autumn Vegetables Recipe | That Skinny Chick Can Bake (2)

Recipe Tips

Cut your hard vegetables into similar-sized pieces so they will be done cooking at the same time.
Softer or thinner ingredients like onions, garlic, and asparagus will cook more quickly so can be added later in the roasting time so they don’t burn.
Make sure all the vegetables are lightly coated in oil before you season them. This helps the salt, pepper and/or herbs stick to the veggies.
Add your favorite fresh or dried herbs for additional flavor. I love adding thyme or rosemary.
To check for doneness, pierce a few of the vegetables with a sharp knife near the end of the roasting time. The knife will insert easily when they’re done.
Make sure to stir the vegetables once or twice while they are roasting so the bottoms don’t burn.
To make sure your vinaigrette emulsifies (or thickens into a hom*ogeneous mixture), first whisk together all the ingredients except for the oil. Then slowly add the oil in a thin stream while whisking constantly.

Frequently Asked Questions

What’s the Best Temperature to Roast Vegetables?

The oven should be hot enough so that the vegetables get a touch of color. For this recipe, 400 degrees works well, but 425 degrees is commonly used, too.

How Long to Roast Vegetables?

It will vary depending on the size and type of vegetables. Dense vegetables like Brussels sprouts and squash will take longer than bell peppers, onions, and asparagus. Use the time in the recipe as a guide, and if this is the first time roasting veggies, check by piercing with a sharp knife at the 15-minute mark. If there’s little resistance, they’re done. If they’re still hard, add more time and recheck.

What Are the Best Vegetables to Roast?

You can roast almost any vegetable. There are some that taste best roasted like cauliflower and Brussels sprouts. These cruciferous vegetables can give off a sulfuric odor when boiled, but roasting brings out their natural sweetness. Other delicious vegetables to roast include asparagus, broccoli, green beans, potatoes, carrots, peppers, beets, squash, and more!

Roasted Autumn Vegetables Recipe | That Skinny Chick Can Bake (3)

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More Autumn Side Dishes:

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