Herb-Roasted Fall Vegetables

There’s something about a big pan of roasted vegetables that immediately feels like fall. Butternut squash, sweet potatoes and red onion get sweet and caramelized in the oven, while garlic, rosemary, sage and thyme keep everything savory.

This is an easy side dish for a weeknight dinner, but it’s also pretty enough to put on the table for Thanksgiving or when you have people over. The trick is giving the vegetables enough room on the pan so they actually roast instead of steam.

What You’ll Need

• 1 small butternut squash, peeled, seeded and cut into 1-inch cubes

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 large red onion, cut into thick wedges

• 3 tablespoons olive oil

• 1 tablespoon pure maple syrup

• 2 cloves garlic, finely minced

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• ½ teaspoon dried sage

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons fresh thyme leaves, for serving

• Flaky sea salt, optional

How to Make Herb-Roasted Fall Vegetables

Preheat the oven to 425°F. Line a large sheet pan with parchment paper, or use two pans if you need more room.

Add the butternut squash, sweet potatoes and red onion to a large bowl. Drizzle with the olive oil and maple syrup, then add the garlic, rosemary, dried thyme, sage, salt and pepper. Toss everything really well so the vegetables are evenly coated.

Spread the vegetables onto the baking sheet in a single layer. Don’t crowd them. Those crispy, caramelized edges are what make this good.

Roast for about 20 minutes, then flip the vegetables and return them to the oven for another 15–20 minutes, until the squash and sweet potatoes are tender and golden around the edges and the onion has started to caramelize.

Finish with Fresh Thyme

Transfer everything to a serving platter while it’s still warm. Scatter fresh thyme leaves over the top and finish with a little flaky sea salt if you have it.

The fresh thyme at the end makes a difference. You get all the deeper flavor of the dried herbs from roasting, plus something fresh and fragrant right before it hits the table.

A Fall Side That Goes with Almost Anything

These vegetables work with roasted chicken, pork, salmon or a simple grain bowl. You could also add them to a salad with arugula, goat cheese and toasted pecans and call it dinner.

And while they definitely belong on a Thanksgiving table, we wouldn’t save them just for the holidays. It’s an easy way to turn a few basic fall vegetables into something you’ll actually look forward to eating.

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