roasted fall vegetables

A festive Fall-Winter Roasted Vegetable Antipasto with sweet and sour onions, seared asparagus and roasted carrots, fennel and squash. Perfect for holiday entertaining.

Roasted Vegetable Antipasto

For the Agrodolce Onions:

onions

white sugar

Kosher salt

For the Carrots:

carrots,

fennel seeds

For the Fennel:

fennel bulbs

For the Squash:

delicata squash (4 small or 3 large)

balsamic vinegar or pomegranate molasses

For The Asparagus:

pencil thin asparagus (or as thin

black pepper,

Make the Agrodolce Onions

Boil the onions for 2 minutes. (Note: if using tiny pearl onions boil for only 1 minute) Meanwhile prepare an ice bath by filling a large bowl with water and ice. Transfer the onions to the ice bath with a slotted spoon and leave them to cool for 5-10 minutes. Transfer cooled onions to a cutting board. Slice off their root ends and give them a squeeze towards the top. They should pop right out of their skins. If you have trouble, make a shallow little slice down the side. If any of the onions are a lot larger than the rest, slice them in half through the middle &#8211; not through the tip and root ends.

Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet with a lid. Add onions carefully because the oil will splatter. Sauté onions, partially covered to reduce splattering, for about 8 minutes, stirring occasionally, until they are softened and nicely browned on several sides. (Note: if you use tiny pearl onions the cooking time will be less) Add the sugar, ¼ cup vinegar and ¼ teaspoon salt. Continue to cook, uncovered, stirring frequently, for 3-4 minutes until onions are coated nicely with sweet and sour sauce. Transfer to a bowl and set aside.

Roast the Carrots and Fennel

You&#8217;ll need a large bowl and two rimmed baking sheets. Preheat oven to 400ºF. Cut the fennel bulbs in half lengthwise. Carefully cut out the little triangular core piece from each half. Then cut each half down the middle, through the hole where the core was. Pull off any brown or bruised outer leaves. Cut each quarter into ¼-inch thick slices, lengthwise (see photo in the post). Toss fennel with 1½ tablespoons olive oil, ¼ teaspoon salt and a few grinds of pepper. Spread out on baking sheet. Toss carrots with 1½ tablespoons oil, 1 teaspoon fennel seeds, ¼ teaspoon salt and a few grinds of pepper. Arrange on second baking sheet. Cook carrots and fennel in the upper and lower shelves of the oven for 30 minutes, flipping the vegetable over with a spatula and switching the position of the trays halfway through. Transfer vegetables to a platter but keep the oven on and don&#8217;t wash trays &#8211; you&#8217;ll use them to roast the squash.

Prepare and Roast the Squash

Lay the squash on it&#8217;s side and cut it in half crosswise, through the middle (not through the root ends). Slice off each root end. Scoop out the seeds from each squash half so you have two hollow squash cylinders. Cut squash into ¼-inch slices crosswise, which will give you circles of squash. In a large bowl, toss squash rings with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar or pomegranate molasses and ½ teaspoon salt. Spread out into a single layer on the two rimmed baking sheets and cook in the top and bottom of the oven for 30-35 minutes, until soft, flipping squash and switching the position of the trays halfway through.

Cook the Asparagus

Spread 1 tablespoon olive oil over the bottom of a large skillet, and heat over medium-high heat. Cook asparagus, shifting and tossing them gently, for 4-7 minutes, depending on how thin they are, until they are bright green, crisp-tender, and browned in spots. Transfer to a plate. For very fat asparagus add a tablespoon of water, cover the pot, and let them steam for a few minutes after browning.

Assemble the Antipasto

Arrange vegetables on a platter. Drizzle everything with 2 tablespoons olive oil and 2-3 tablespoons balsamic glaze or pomegranate molasses. Sprinkle with salt and pepper, to taste. Add fennel fronds to garnish. Serve warm or at room temperature.

How about yes!  I am  so making this for our next party.  We have more and more friends going vegan, so this is perfect!  Thank you, Lisa!  Another GREAT recipe!!!

Beautiful presentation and looks delicious!!  Perfect for this time of year.

Dear Lisa, So I'm just drooling over all these gorgeous roasted vegetables. Beautiful photos, and loved hearing about your second honeymoon in Italy!!! :) Such a gift you were able to spend that time together in beautiful surroundings doing something you both love. (We celebrated #23 this past summer.) Congratulations....and look forward to seeing more trip-inspired recipes...

Just made this! Fantastic recipe - everything's delicious and it looks gorgeous. Wish I could post a photo! I would say, however, that it took me more than two hours!

I made this for a Christmas dinner side dish.  I couldn't find delicate squash, so I used sliced acorn squash.  I made it a little ahead of time and served it at room temperature.  It was beautiful and absolutely delicious.  This will definitely become one of my go-to dishes.  Thank you for sharing it.

A cornucopia of autumn colors ... way easy to make and kind of fool-proof.&nbsp;

Roasted Fall Vegetables

butternut

shallots, outer skin removed, cut length wise

olive oil

Pepper

salt

Tablespoons chopped fresh rosemary,

Preheat the oven to 425°.  Line a large...

Preheat the oven to 425°.  Line a large baking sheet with parchment paper.

Place all the vegetables in a large mixing...

Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss.  Arrange the mixture in a single layer on the baking sheet.  If they don't all fit use two baking sheets.

Bake at 425° for 30-40 minutes or until...

Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.

Transfer roasted vegetables to a large serving platter...

Transfer roasted vegetables to a large serving platter and serve warm.

A variety of seasonal fall vegetables are roasted until crispy, then tossed with diced apples and pecans for the perfect veggie-forward side dish.

Balsamic Roasted Fall Vegetables

sweet potato

butternut squash

brussel sprout

carrots

balsamic vinegar (more

maple syrup

marjoram

gala apple (or other sweet red apple)

pecans

lemon juice

parsley and green onions

Preheat the oven to 425F.

Prepare the vegetables. Peel the sweet potato and dice into 1/2-inch pieces. Peel the butternut squash and remove the stringy insides. Dice into 1/2-inch pieces. Slice the stem from the Brussels sprouts, then slice the sprout in half from top to bottom. Peel and slice the carrots into 1-inch long wedges.

Arrange diced vegetables evenly on a large sheet pan. Try not to overlap pieces. Drizzle with 3 tablespoons olive oil, stirring with a spatula (or clean hands) to combine.

In a small bowl, stir together the balsamic vinegar, maple syrup, marjoram, and salt. Drizzle this over the vegetables, stirring to evenly coat.

Roast at 425 degrees for 35 to 40 minutes. Halfway through (at around 15 minutes) remove from the oven and stir vegetables. Return to oven and roast until vegetables are tender and golden, with some spots starting to blacken.

While the vegetables are roasting, heat a small skillet over medium heat. Add 1/4 cup pecan halves. Cook for 3 to 4 minutes, or until lightly toasted, stirring occasionally to prevent burning.

Remove vegetables from the oven and toss with diced apple, toasted pecans, and a squeeze of fresh lemon juice. Drizzle with additional balsamic vinegar just before serving.

Did you find a great sale on root vegetables or have a bumper crop this year? This roasted fall vegetables recipe is the best way to use them. 

beets

turnip

onion

garlic

avocado oil

black pepper

sage

rosemary

Preheat your oven to 425°F, line baking sheets or cast-iron pans with parchment paper.

chop the root vegetables into uniform one-inch pieces, dice the onion, and mince the garlic.

After prepping the vegetables and aromatics, place them in a large bowl and drizzle with avocado oil. Toss to coat the vegetables in oil, then add salt and black pepper. Stir again to evenly distribute the seasoning.

Spread the oiled and seasoned vegetables in a single layer evenly over the lined baking sheets or cast-iron pans. Bake for 30 minutes, rotating at the halfway point.

After 30 minutes, remove the trays from the oven and evenly sprinkle the chopped herbs over all the vegetables. Stir around or toss vegetables, then return to an even layer.

Return the baking sheets to the oven for 15-20 minutes until vegetables are fork-tender and caramelized. Serve roasted vegetables warm with your favorite main dish.

Serve roasted vegetables warm with your favorite main dish.

I love that this recipe can use a variety of fall vegetables in season. It's on constant repeat in our house right now!

Top 4 roasted fall vegetables recipes from across the web

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Roasted Vegetable Antipasto

Roasted Fall Vegetables

Balsamic Roasted Fall Vegetables

Roasted Fall Vegetables

Top 4 roasted fall vegetables recipes from across the web

The most viewed roasted fall vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Vegetable Antipasto

Roasted Fall Vegetables

Balsamic Roasted Fall Vegetables

Roasted Fall Vegetables

The most viewed roasted fall vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine