14 Roasted Vegetable Recipes You Have to Try This Fall
Roasted vegetable recipes we love
Along with cooler temps, fall also brings a bounty of fresh veggies that we can't wait to sink our teeth into. One of our favorite ways to prepare fall vegetables? Roasting them. The high heat gives these fall superfoods a delicious golden crisp while still maintaining their heart-healthy fiber and disease-fighting vitamins and minerals. Plus, it couldn't be easier: For most of these recipes, all you need is a dash of extra-virgin olive oil and a sprinkle of salt. But if you're feeling creative, there are also plenty of variations using different seasonings and less-common veggies. Try these 14 tasty and healthy roasted vegetable recipes this fall.
RELATED: 15 Best Superfoods for Fall
Roasted Beets with Mushroom Bordelaise
These golden beets have a slightly subtler, sweeter flavor than red beets. You can roast them a day ahead to save time, then simply reheat when you're ready to enjoy this steak-inspired dish.
Ingredients: Golden beets, butter, cremini mushrooms, shallot, thyme, red wine, vegetable broth, Dijon mustard, salt, pepper
Roasted Root Vegetables
Try this recipe: Roasted Root Vegetables
You can make this perfect-for-fall dish with any mix of veggies you prefer as long as you keep the total weight about the same, but we love that this recipe stars turnips, which deliver vitamins B6 and C alongside some calcium and potassium.
Ingredients: Red potatoes, parsnips, carrots, turnips, golden beets, garlic, rosemary, olive oil, kosher salt, black pepper
Roasted Broccolini With Winey Mushrooms
Try this recipe: Roasted Broccolini with Winey Mushrooms
Broccolini is in the same nutrient-rich veggie family as cabbage, broccoli, radishes, kale, and bok choy. Not only are they delicious, but these fiber-rich picks may help lower cancer risk.
Ingredients: Broccolini, olive oil, kosher salt, small sweet onion, cremini or other mushrooms, dry white wine, ground black pepper, grated Parmesan
Roasted Squash and Kale Salad
Try this recipe: Roasted Squash and Kale Salad
Creamy peanut butter is a surprising addition to this savory salad, and it also adds a hit of filling fat.
Ingredients: Kale, butternut squash, olive oil, brown sugar, red onion, cucumber, low-sodium soy sauce, fresh lime juice, sesame oil, sugar, creamy peanut butter, fresh ginger, salt and pepper
Roasted Brussels Sprouts with Crispy Capers and Carrots
Try this recipe: Roasted Brussels Sprouts With Crispy Capers and Carrots
Take perfectly roasted Brussels sprouts to the next level in this recipe by adding crispy capers bursting with flavor and vitamin A-loaded carrots.
Ingredients: Brussels sprouts, carrots, extra-virgin olive oil, cooking spray, butter, capers, parsley, salt, pepper
Roasted Asparagus With Egg and Tomato
Try this recipe: Roasted Asparagus with Egg and Tomato
You're probably used to grilling asparagus in its peak season of spring, but this veggie is also delicious in the warmer months. If you have some left over, try roasting the nutrient-dense stalks. The asparagus's fiber plus the protein in the eggs will leave you feeling satisfied.
Ingredients: Asparagus, cherry tomatoes, olive oil, balsamic vinegar, eggs, Parmesan, chives, whole-grain bread
Herb-Parmesan Roasted Tomatoes
Oven-Roasted Sweet-Potato Wedges
Try this recipe: Roasted Carrots
Eat these roasted carrots straight out of the oven for a tasty side, or let them cool, then toss them in your next salad. Roasting carrots brings out the root veggie's natural sweetness.
Ingredients: Carrots, olive oil, salt, thyme, dill or parsley
Everyday Roast Vegetables
Try this recipe: Everyday Roast Vegetables
You'll be surprised by the natural sweetness in this hearty fall medley; roasting enhances the flavor of these root veggies. While parsnips may resemble carrots, they taste slightly nuttier. All three star ingredients in this dish deliver potassium and vitamin C.
Ingredients: Carrots, parsnips, beets, red onion, extra-virgin olive oil, salt, pepper, orange, parsley
Cheesy Polenta with Roasted Vegetables
Try this recipe: Cheesy Polenta with Roasted Vegetables
Goat cheese adds a bit of filling fat to this fiber-rich dish. Read ingredients lists carefully when buying your polenta: If it says "degermed" swap it for a version made from whole grains instead.
Ingredients: Olive oil cooking spray, eggplant, bell peppers, zucchini, salt, pepper, chicken broth, water, instant polenta, goat cheese, Parmesan cheese, fresh basil
Try this recipe: Roasted Edamame
The popular restaurant appetizer is easy to make all on your own with this simple recipe that delivers savory flavor and lots of plant-based protein. Add any that you don't devour to your next salad.
Ingredients: Frozen shelled edamame, salt, pepper, olive oil, cooking spray
Roasted Cauliflower with Olive Vinaigrette
Try this recipe: Roasted Cauliflower with Olive Vinaigrette
Cruciferous cauliflower delivers vitamins B and C and cancer-fighting phytonutrients. Roasted, its starchy texture will remind you of potatoes–for even fewer calories.
Ingredients: Cauliflower, olive oil, black pepper, garlic clove, brine-cured pitted olives, lemon zest, fresh lemon juice
Roasted Vegetable Lasagna
Try this recipe: Roasted Vegetable Lasagna
When you have leftover roasted veggies from making any of the dishes above, toss them into simple baked pasta dish. Thanks to the low-fat cheeses, you get comforting lasagna for just 12 grams of fat per serving.
Ingredients: Part-skim ricotta cheese, grated Parmesan cheese, egg whites, garlic, fresh basil, marinara sauce, no-boil lasagna noodles, roasted vegetables, part-skim mozzarella