5 Easy Roasted Vegetable Throw-Together Dishes You Need to Try This Autumn

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Going to the farmers market in the fall is one of our favorite things to do. The air is crisp, the leaves are on fire, and it’s the perfect time of year to turn the oven on. 

Why are autumn veggies so good oven roasted? We’re not exactly sure, but it may have something to do with their rich, satisfying flavors and the way they nourish us and make us feel satisfied. 

Not only are roasted veggies super delicious, they also provide some amazing vitamins and minerals to help our bodies stay healthy through the cold season. A lot of fall veggies are rich in nutrients like antioxidants, potassium, magnesium, vitamin c, fiber, and vitamin a. 

Today we’re sharing 5 easy roasted vegetable throw-together dishes you need to try this autumn.  These roasted veggies all come together fast and easy. No need to use measuring utensils, they are mostly wash, chop, season to taste, and roast—easy throw-together dishes you’ll want to revisit all autumn and winter. 

All of these dishes can be roasted on a rimmed baking sheet. We like to use parchment paper to line the baking sheet for easy clean up. 

Best Seasonal Produce Harvested in Autumn

  • Apples
  • Garlic
  • Potatoes
  • Collard Greens
  • Beets
  • Brussel Sprouts
  • Broccoli
  • Cranberries
  • Green Beans
  • Parsnips
  • Onions
  • Butternut Squash
  • Pears
  • Pumpkins
  • Sweet Potatoes
  • Yams
  • Acorn Squash
  • Spaghetti Squash and more…

Roasted Brussel Sprouts with Cranberries and Pine Nuts

Roasted brussel sprouts with cranberries and pine nuts have it all—sweet, sour, tart, nutty, and a little pungent. Whip up this delicious dish that we love to eat with our lunch salad the next day.

Start by rinsing the brussel sprouts and peeling off the outer layer of leaves. Trim the little hard base off and slice them in half. Toss them with a drizzle of extra virgin olive oil (or your oil of choice) and top with some cracked black pepper and sea salt. Roast in a 400 degree oven for about 20-25 minutes. 

Sprinkle with dried cranberries and crunchy toasted pine nuts, and bam—you’ve got yourself a great side dish perfect for autumn dinners and even more delicious served cold on top of your salad the next day. When we’re feeling zesty, we add a drizzle of a high quality balsamic glaze. Enjoy! 

Crispy, Spicy Butternut Squash 

Butternut squash is the hero of autumn veggies. Rich in B vitamins, vitamin C, antioxidants, and potassium,  butternut squash can help fight off inflammation and boost immunity. 

We like to keep it simple. The hardest part of roasting butternut squash is peeling and chopping it because it has such a thick skin. Carefully peel the outside of the squash. Then chop into 1 inch pieces. 

Toss with a tablespoon or so of extra virgin olive oil, sea salt and pepper to taste, add crushed red pepper and cayenne pepper to taste depending on how spicy you like it. Be careful to not use too much oil as this will prevent the squash from crisping.

Another key to crispy butternut squash is not overcrowding it on the pan. Try to keep pieces from touching on the pan, allowing the air to circulate around each piece helps it to crisp up. Depending on how large your butternut squash is and how big your sheet pan is, you may want to do it in two batches to achieve that nice crispy outside. 

Roast in a 425 degree oven on a parchment lined baking sheet for about 15 minutes. Then, stir squash so pieces don’t stick and to help it get crispy and put it back in the oven for another 15-20 minutes until squash is tender on the inside and slightly crispy on the outside. 

Roasted Potatoes, Parsnips, and Carrots with Sage Garlic Butter

Roasted Vegetable Throw-Together Dishes

We love this dish featuring roasted fall vegetables with sage garlic butter. It is everything autumn dreams are made of! 

All we do is simply wash and chop our choice of potatoes, parsnips, and carrots. You can choose to leave the skin on, especially if you’re using organic produce, but we like to peel ours. 

If you like your roasted veggies with a little crisp, you can chop the pieces a little smaller and be sure not to overcrowd your baking sheet. The vegetables need a little air around them to crisp up. 

Next we melt about 3 tablespoons of butter and add in some pressed garlic to taste with some torn sage leaves and cook about a minute longer. Then we toss the veggies with the sage garlic butter in a large bowl to coat them, massaging the sage and butter into the veggies to infuse the flavors. 

We give a parchment lined, large baking sheet a quick spray of olive oil pan spray. Then we toss the potatoes, parsnips, and carrots with the sage garlic butter onto the baking sheet and bake at 425 degrees for about 40 minutes, tossing halfway through. 

The oil and seasonings really make this dish sing. This roasted potato, parsnips, and carrot dish is so easy to throw together and we can’t get enough of the earthy delicious flavor. 

Easy Roasted Spaghetti Squash

Spaghetti squash is like magic. Really. It is such an easy autumn vegetable to roast and the leftovers make for a super easy lunch the next day. We love how versatile roasted spaghetti squash is. You can top it with your favorite Sunday sauce and a piece of chicken, sprinkle some parmesan on it for a delicious side dish, or use it as a pasta substitute for all of your favorite pasta dishes. 

All we do is wash the spaghetti squash, cut it in half lengthwise, remove the seeds, and lay it on a parchment paper-lined baking sheet. Drizzle with a little extra virgin olive oil and add salt and pepper to taste then flip it cut side down. We roast ours at 425 for 35 minutes. 

Let it cool for a couple of minutes then scrape out the spaghetti squash with a fork. You can drizzle with a little more extra virgin olive oil, your favorite chopped fresh herbs (we love parsley), and add more salt and pepper to taste if needed, or top with your favorite pasta sauce. 

We love spaghetti squash’s mild, slightly nutty flavor. If you haven’t tried spaghetti squash yet, what are you waiting for? 

Garlicky Citrus Green Beans 

Preheat your oven to 425 degrees. Throw some washed and trimmed green beans on a parchment lined sheet pan and drizzle some extra virgin olive oil on them, along with the juice and a little zest of your favorite citrus—you could use lemon, orange, or grapefruit depending on your taste. 

We like to add EVOO and some pressed garlic to a hot skillet and then add the green beans and sear for about 2 minutes before transferring to our baking sheet, but you could also simply drizzle the EVOO and pressed garlic directly on top of the green beans on the baking sheet if you are in a hurry. Either way…this is hands down the easiest roasted vegetable throw-together dish on our list. 

This simple dish is quick and easy, just throw them in the oven for about 15-20 minutes, 

Green beans are underrated in our book. They are so delicious, a super easy side dish,  and last for 3-4 days in the fridge after roasting, making them a fantastic choice for meal prep day. 

They’re filled with fiber and vitamins and we just love them. If you’re not a big green bean fan…maybe it’s time to give them another chance? Fresh green beans are nothing like the mushy canned green beans of our childhood! 

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