Nothing says fall like a tray of warm, caramelized roasted vegetables. This Harvest Roasted Veggie recipe is the perfect side dish for cozy dinners, holiday gatherings, or simple weeknight meals. Packed with seasonal produce like butternut squash and Brussels sprouts, it’s a nourishing and flavorful recipe that’s naturally gluten-free, dairy-free, and full of fiber and nutrients.

Whether you’re serving it alongside roasted chicken, turkey, or enjoying it as a plant-based main, this colorful medley of vegetables is the ultimate healthy fall recipe.

Why You’ll Love This Harvest Roasted Veggies:

01. Seasonal & Flavorful

Butternut squash, Brussels sprouts, and red onion bring rich, earthy, and sweet flavors.

02. Naturally Gluten-Free & Dairy-Free

A wholesome dish everyone at the table can enjoy.

03. Easy to Make

Just chop, season, roast, and serve.

04. Perfect for Any Occasion

Great for weeknight meals, Thanksgiving, or holiday gatherings.Great for weeknight meals, Thanksgiving, or holiday gatherings.

Ingredients You’ll Need

• 1 butternut squash, peeled and cubed
• 4 cups Brussels sprouts, trimmed and halved
• 1/2 red onion, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp avocado oil

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare vegetables – Peel and cube the butternut squash, trim and halve the Brussels sprouts, and chop the onion.
3. Season – In a large bowl, toss the squash, Brussels sprouts, onion, and garlic with avocado oil, rosemary, thyme, salt, and pepper until evenly coated.
4. Roast – Spread vegetables in a single layer on the baking sheet. Roast for 30-40 minutes, stirring halfway through, until golden and tender.
5. Serve & enjoy – Garnish with extra fresh herbs if desired and serve warm.

A Cozy Fall Side Dish Everyone Will Love

These Harvest Roasted Veggies are simple, nourishing, and bursting with fall flavor. They’re the perfect addition to any dinner table and make a beautiful, colorful side for the holidays. With warm herbs, caramelized edges, and a naturally sweet and savory balance, this dish will quickly become a seasonal favorite.

More Fall Recipes:

Harvest Roasted Veggies

These Harvest Roasted Veggies are simple, nourishing, and bursting with fall flavor. They’re the perfect addition to any dinner table and make a beautiful, colorful side for the holidays. With warm herbs, caramelized edges, and a naturally sweet and savory balance, this dish will quickly become a seasonal favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

1 hour hr 5 minutes mins

Servings: 10

Course: Side Dish

Ingredients Method

Ingredients

  

• 1 butternut squash peeled and cubed
• 4 cups Brussels sprouts trimmed and halved
• 1/2 red onion chopped
• 4 cloves garlic minced
• 1 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp avocado oil

Method

 

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare vegetables – Peel and cube the butternut squash, trim and halve the Brussels sprouts, and chop the onion.
3. Season – In a large bowl, toss the squash, Brussels sprouts, onion, and garlic with avocado oil, rosemary, thyme, salt, and pepper until evenly coated.
4. Roast – Spread vegetables in a single layer on the baking sheet. Roast for 30-40 minutes, stirring halfway through, until golden and tender.
5. Serve & enjoy – Garnish with extra fresh herbs if desired and serve warm.