When the seasons start to change, Roasted Fall Vegetables with beets, butternut squash and fennel beg me to make them! With savory herbs these autumn vegetables will become a new family favorite. Serve with roasted chickpeas or even a plant based protein for a full meal.
I love roasted vegetables when the temps start to cool and on my regular rotation are these other healthy comfort foods southwest rice Bowl with roasted veggies, cauliflower with chipotle coconut cream and roasted vegetable bowl with miso dressing – I just can’t get enough!
Healthy Comforting Roasted Fall Vegetables
With savory herbs de provence these roasted fall vegetables are so full of flavor! I love how roasting beets brings out their sweet yet earthy flavors and when paired with sweet butternut squash it is a pair that I am in LOVE with making. Roasted fennel takes away its licorice taste and leaves you with a sweet, yet crunchy vegetable that adds a unique taste that is like no other to this vegetables that are roasted recipe! Toss with a little olive oil and some herbs de provence, these autumn roasted vegetables are a savory dish you will fall in love (pun intended!).
I love my vegetables both grilled and roasted. They make the best bowl style foods especially when combined with easy roasted butter beans! I often make these vegetables that are roasted as meal prep along with roasted dill and dijon creamer potatoes so I have easy go to plant based meals all week long.
Ingredients for Roasted Beets and Butternut Squash
- Beets: Red beets are perfect for this recipe, they add a great pop of color. You could use yellow beets, but your roasted vegetables won’t be as colorful.
- Butternut Squash: Adds a touch of sweetness to this recipe, you could also use delicata or acorn squash.
- Red Onion and Garlic: Really adds savory taste to these autumn vegetables!
- Fennel: Don’t knock fennel before you try it roasted! It really brings out the sweeter side of this unique vegetable.
- Olive Oil: Just a small amount so your vegetables don’t end up shriveled.
- Herbs de Provence: This herb blend contains thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf – it’s amazing for fall and winter dishes if you have not tried it yet, get some now!
- Salt: For taste.
How to Make Autumn Roasted Vegetables
Really it couldn’t be easier to make these roasted vegetables!
- Cut and chop your vegetables – really go for uniform sized pieces for your squash and beets.
- Place butternut squash in a bowl first and toss with olive oil and herbs. Place on the prepared pan.
- Place your thinly sliced fennel and onion next to the squash in the pan. Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt. Pro tip: Toss your squash first in the bowl, then beets or your squash will be stained pink. Transfer beets to the prepared pan.
- Roast for 50-60 minutes until tender. Stir halfway through.
Tips for Best Oven Roasted Vegetables Results
- Don’t toss your vegetables all together in one bowl – the beets will stain the other vegetables!
- Don’t cover your vegetables while they roasted, this will make them soggy
- Want extra crispy oven roasted vegetables? Add cornstarch when tossing them.
- Use a flavored olive oil to really ramp up the flavor
I love to serve these vegetables in a bowl atop kale with some roasted roasted butter beans and some fresh avocado slices!
Other Vegetable Recipes to Make
- Maple Mustard Roasted Vegetable Sheet Pan Supper
- Brussels Sprout, Sweet Potato and Chickpea Sheet Pan Dinner
- Oil Free Roasted Vegetables with Easy Lemon Cream Sauce
- Vegan Lemon Butter Whole Roasted Cauliflower
Roasted Beets, Fennel and Butternut Squash with Savory Herbs
- 2 red beets, cut into bite sized pieces (2 cups measured after cutting)
- 1 butternut squash, cut into bite sized pieces (3 cups measured after cutting)
- 1 fennel bulb, thin sliced (2 cups measured after slicing)
- ½ red onion, thin sliced, about 1 1/2 cups
- 2 garlic cloves, minced
- 2 tsp
- ½ tsp salt divided
- 1 Tblsp extra virgin olive oil, divided
- Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper or .
- Place butternut squash in a bowl, toss ½ tblsp olive oil and 1 tsp herbs de provence and ¼ salt. Place on the prepared pan. Place your thinly sliced fennel and onion next to the squash in the pan. Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt. Pro tip: Toss your squash first in the bowl, then beets or your squash will be stained pink. Transfer beets to the prepared pan.
- Roast for 50-60 minutes until tender. Stir halfway through. Serve atop kale or hearty salad greens with sliced avocado. Add in optional walnuts, almonds or roasted chickpeas.