![['Close-up view of colorful roasted fall harvest vegetables, including butternut squash, brussels sprouts, and baby potatoes.', 'Side view of a plate filled with vibrant roasted fall vegetables, showcasing their golden and green hues.', 'A detailed shot of roasted butternut squash, brussels sprouts, and potatoes drizzled with olive oil and herbs.', 'Close-up image of a delicious medley of roasted vegetables in a bowl, highlighting their textures and colors.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/roasted-fall-harvest-vegetables_1_U1.webp)
One Pan Roasted Fall Harvest Vegetables
A delicious and easy-to-make roasted vegetable medley perfect for fall, packed with seasonal flavors and simple ingredients.
Ingredients
Vegetables
- 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 cups brussels sprouts, halved
- 2 cups baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon balsamic vinegar
- 0.5 tablespoon salt
- 0.5 tablespoon ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place vegetables on a baking sheet, toss with olive oil, thyme, balsamic vinegar, salt, and pepper.
- Spread in a single layer and roast for 30–35 minutes, flipping halfway.
- Serve hot, garnished with extra thyme or balsamic if desired.
Notes
For extra flavor, sprinkle with fresh herbs before serving.