Dinner

Autumn Roasted Veggies Recipe

ByMaya bella August 4, 2026August 4, 2026

Introduction

Enjoy the rich flavors of autumn with this vibrant roasted vegetable medley. This easy recipe combines sweet potatoes, acorn squash, and other seasonal veggies, perfectly seasoned and roasted to caramelized perfection.

A baking tray filled with a colorful mix of vegetables, showing four main layers: large slices of light orange butternut squash placed mostly around the edges with a smooth texture, bright orange cubed sweet potatoes scattered throughout, round green Brussels sprouts placed in small clusters, and creamy white cauliflower florets dotted around. There are also rough-textured slices of green zucchini with pale centers and bright red bell pepper chunks mixed in evenly, all covered with black pepper and herbs. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sweet potatoes (cut into 1½-inch thick pieces)
2 cups cauliflower florets
2 cups bell pepper (cut into 1 inch pieces)
2 cups zucchini (sliced or cubed into 1 inch pieces)
1 medium acorn squash (seeded, cut into 1 inch slices or cubes)
1 cup Brussels sprouts
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius).
Step 2: Place all the chopped vegetables in an extra large bowl. Pour olive oil and all the spices over the veggies, then toss with your hands to combine thoroughly.
Step 3: Spread the vegetables evenly in one or two baking sheets to avoid overcrowding. Roast in the preheated oven for 30 to 40 minutes, flipping the vegetables halfway through cooking to ensure even browning.

Tips & Variations

Try adding a drizzle of maple syrup or a sprinkle of smoked paprika for a sweet or smoky twist.
Replace acorn squash with butternut squash for a slightly different texture and flavor.
Use fresh herbs like rosemary or thyme instead of dried herbs for a fragrant touch.
To get extra crispy edges, roast vegetables on a foil-lined baking sheet without crowding them.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or oven to help them regain their crispness rather than using a microwave.

How to Serve

A baking tray filled with a colorful mix of roasted vegetables, starting with a base layer of sliced orange butternut squash with a smooth texture and curved shape, topped with bright green Brussels sprouts with leafy details scattered throughout, creamy white cauliflower florets with a bumpy texture, vibrant red bell pepper pieces cut into chunks, dark green zucchini slices with white inside, and orange sweet potato cubes with a firm texture. The veggies are sprinkled with black pepper and herbs, all resting in a dark baking tray on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

While fresh vegetables roast best for maximum texture and flavor, you can use frozen vegetables. Just thaw and pat them dry before roasting to reduce excess moisture.

Can I roast these vegetables at a lower temperature?

Yes, you can roast them at 350 degrees Fahrenheit, but it will take longer—about 45-55 minutes. Keep an eye on them and flip halfway for even cooking.