As the temperatures drop and the leaves begin to turn, it’s time to bring warm, comforting flavors back into the kitchen. Roasting vegetables is one of the easiest, most rewarding ways to embrace fall produce—bringing out their natural sweetness and enhancing their rich, earthy tones. Whether you’re prepping a weeknight side or building a plant-based main, these nutrient-rich veggies are in peak season and perfect for roasting.

Here are the best fall vegetables to roast this season, plus tips to make them taste their best.

1. Butternut Squash
   Creamy, slightly sweet, and loaded with vitamin A, butternut squash is a fall classic.

• Prep Tip: Peel, cube, and toss with olive oil, salt, pepper, and a pinch of cinnamon or smoked paprika

• Roast at: 400°F for 25–30 minutes, flipping once

2. Carrots
   Roasting brings out carrots’ natural sugars, making them caramelized and crisp at the edges.

• Seasoning Idea: Olive oil, thyme, cumin, and a drizzle of honey

• Roast at: 425°F for 20–25 minutes

3. Beets
   Deep red or golden beets become tender and flavorful with roasting, and they’re packed with antioxidants.

• Prep Tip: Wrap whole beets in foil or cube them and roast with balsamic vinegar

• Roast at: 400°F for 35–40 minutes

4. Brussels Sprouts
   Roasted Brussels get crispy on the outside and soft in the middle—nothing like their boiled counterparts.

• Flavor Boost: Toss with garlic, lemon zest, and Parmesan before serving

• Roast at: 425°F for 20–25 minutes

5. Sweet Potatoes
   Naturally high in fiber and beta carotene, sweet potatoes are ideal for hearty bowls or as a standalone side.

• Try This: Slice into rounds and coat with olive oil, chili powder, and maple syrup

• Roast at: 400°F for 30–35 minutes

6. Cauliflower
   Mild and versatile, cauliflower crisps up beautifully in the oven and pairs well with bold spices.

• Roast With: Turmeric, garlic powder, and crushed red pepper

• Roast at: 425°F for 20–30 minutes

7. Acorn Squash
   This pretty, scalloped squash has a subtle nutty flavor. Slice into half-moons and keep the skin on for texture.

• Perfect Combo: Olive oil, rosemary, and a dusting of brown sugar

• Roast at: 400°F for 25–30 minutes

8. Red Onions
   Roasted onions turn jammy and sweet, great for adding depth to bowls and grain salads.

• Roast With: Olive oil, sea salt, and a splash of balsamic vinegar

• Roast at: 425°F for 20 minutes

How to Roast Like a Pro

• Always preheat your oven

• Spread vegetables out to avoid steaming

• Use parchment paper or a well-oiled sheet pan

• Don’t overcrowd—space = crisp edges

For more on what’s in season, explore the Seasonal Food Guide to find the freshest local picks in your area.

Bonus Tip: Shop Smarter, Even for Seasonal Veggies

Shopping at stores like Sprouts, Whole Foods, or Safeway? You can buy a gift card online with Fluz and earn cashback on your roasted veggie haul. It’s a subtle switch that adds up over time.