23+ Delicious Fall Vegetable Recipes to Try This Season

Fall is the season of cozy flavors, vibrant colors, and abundant harvests, making it the perfect time to celebrate vegetables in all their glory.

From hearty root vegetables to leafy greens and squash, fall’s bounty inspires delicious recipes that warm the soul and nourish the body.

Whether you love roasting, sautéing, or blending your veggies into comforting soups, this collection of 23+ fall vegetable recipes offers a wealth of ideas to bring seasonal produce to your table.

These recipes highlight the natural sweetness, earthy depth, and fragrant spices that define autumn cooking, helping you enjoy the best flavors and textures of the season in every bite.

23+ Delicious Fall Vegetable Recipes to Try This Season

Exploring these 23+ fall vegetable recipes is a wonderful way to embrace the season’s harvest and add vibrant, nutritious dishes to your meal rotation.

From simple roasted vegetables to creative casseroles and hearty stews, fall produce lends itself beautifully to a variety of cooking methods and flavor profiles.

Incorporating these recipes into your autumn cooking not only celebrates seasonal ingredients but also supports a healthier, more flavorful diet.

Whether you’re cooking for family dinners or holiday gatherings, these fall vegetable recipes will inspire you to savor every bite of the season.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze is a simple yet flavorful fall vegetable dish that highlights the natural sweetness of the sprouts enhanced by a tangy, slightly sweet balsamic reduction.

The roasting process caramelizes the Brussels sprouts, making them tender with crispy edges, perfect as a side for any autumn meal.

Ingredients

• Brussels sprouts, trimmed and halved
• Olive oil
• Salt and pepper
• Balsamic vinegar
• Honey or maple syrup

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for about 20-25 minutes until golden and crispy on the edges.
4. Meanwhile, simmer balsamic vinegar with honey or maple syrup until it thickens into a glaze.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.

Roasted Brussels sprouts with balsamic glaze offer a delightful balance of savory, sweet, and tangy flavors, making this dish a standout addition to any fall menu.

The caramelization brings out the best in this often underappreciated vegetable.

Butternut Squash Soup

Butternut squash soup is a warm and creamy fall vegetable recipe that transforms roasted butternut squash into a velvety, comforting soup infused with warm spices like cinnamon and nutmeg.

It’s a nourishing dish perfect for chilly autumn evenings.

Ingredients

• Butternut squash, peeled and cubed
• Olive oil
• Onion, chopped
• Garlic, minced
• Vegetable broth
• Ground cinnamon and nutmeg
• Salt and pepper
• Cream or coconut milk (optional)

Instructions

1. Roast the butternut squash cubes tossed in olive oil at 400°F (200°C) until tender and caramelized.
2. In a large pot, sauté onions and garlic until translucent.
3. Add roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in cream or coconut milk for extra richness if desired.

Butternut squash soup is a quintessential fall recipe, offering a smooth, flavorful experience that warms both body and soul.

It’s perfect as a starter or a light main course on a cool day.

Maple Glazed Carrots

Maple glazed carrots are a sweet and savory fall side dish that highlights tender, roasted carrots coated in a sticky maple syrup glaze, often enhanced with a hint of cinnamon or thyme.

This simple recipe elevates carrots into a vibrant and delicious autumn vegetable dish.

Ingredients

• Carrots, peeled and cut into sticks
• Olive oil or butter
• Pure maple syrup
• Ground cinnamon or fresh thyme (optional)
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil or melted butter, salt, and pepper.
3. Roast for about 20 minutes until tender.
4. Drizzle maple syrup over the carrots, sprinkle cinnamon or thyme if using, and roast for an additional 5-7 minutes until caramelized.

Maple glazed carrots offer a perfect harmony of natural sweetness and savory depth, making them a festive and nutritious side dish ideal for fall dinners and holiday feasts.

Garlic Roasted Cauliflower

Garlic roasted cauliflower is a flavorful and healthy fall vegetable recipe that features tender cauliflower florets roasted to perfection with aromatic garlic and a sprinkle of herbs.

The roasting brings out a natural sweetness and crispiness that makes cauliflower a delicious, hearty side dish.

Ingredients

• Cauliflower florets
• Olive oil
• Minced garlic
• Salt and pepper
• Fresh parsley or thyme (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, minced garlic, salt, and pepper.
3. Spread on a baking sheet in a single layer and roast for about 25-30 minutes, stirring halfway through, until golden brown and tender.
4. Garnish with fresh parsley or thyme before serving.

Garlic roasted cauliflower is a simple yet satisfying way to enjoy this versatile vegetable.

The combination of garlic and roasting enhances its flavor, making it a perfect addition to any fall meal.

Maple Roasted Root Vegetables

Maple roasted root vegetables bring together a colorful mix of fall harvest veggies like carrots, parsnips, and sweet potatoes, all glazed with pure maple syrup and roasted until caramelized and tender.

This dish celebrates the natural sweetness and earthiness of root vegetables.

Ingredients

• Carrots, parsnips, and sweet potatoes, cut into chunks
• Olive oil
• Pure maple syrup
• Salt and pepper
• Fresh rosemary or thyme (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, maple syrup, salt, pepper, and herbs if using.
3. Spread evenly on a baking sheet and roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.

Maple roasted root vegetables are a deliciously sweet and savory way to showcase fall’s bounty.

The maple glaze adds a beautiful caramelization that enhances the natural flavors of the vegetables.

Sautéed Kale with Garlic and Lemon

Sautéed kale with garlic and lemon is a quick and nutritious fall vegetable recipe that features hearty kale leaves lightly cooked with fragrant garlic and brightened with fresh lemon juice.

This dish is perfect as a healthy side or a simple main component.

Ingredients

• Fresh kale, chopped
• Olive oil
• Minced garlic
• Lemon juice
• Salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add chopped kale and cook, stirring frequently, until wilted and tender, about 5-7 minutes.
4. Remove from heat and drizzle with lemon juice, then season with salt and pepper to taste.

Sautéed kale with garlic and lemon offers a vibrant and nutrient-packed dish that’s both refreshing and comforting. Its bright citrus notes perfectly complement the earthy kale, making it a versatile fall vegetable recipe.

Herb-Roasted Root Vegetables

Herb-roasted root vegetables are a colorful and hearty fall dish that showcases the natural sweetness of carrots, parsnips, and beets, enhanced by fragrant herbs like rosemary and thyme.

Roasting brings out deep caramelized flavors while keeping the vegetables tender.

Ingredients

• Carrots, parsnips, and beets, peeled and chopped
• Olive oil
• Fresh rosemary and thyme, chopped
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, rosemary, thyme, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for about 35-40 minutes, stirring halfway through, until vegetables are golden and tender.

Herb-roasted root vegetables make a perfect seasonal side dish, bursting with rich flavors and earthy aromas that celebrate the best of fall produce.

Spiced Roasted Carrots

Spiced roasted carrots are a simple yet flavorful fall vegetable recipe where carrots are roasted with warming spices such as cumin, paprika, and cinnamon.

This dish offers a sweet and smoky twist on classic roasted carrots.

Ingredients

• Carrots, peeled and cut into sticks
• Olive oil
• Ground cumin
• Smoked paprika
• Ground cinnamon
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, cumin, paprika, cinnamon, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Spiced roasted carrots provide a delightful balance of warmth and sweetness, perfect for adding depth to any fall meal.

Balsamic Glazed Roasted Vegetables

Balsamic glazed roasted vegetables combine a variety of seasonal fall vegetables such as Brussels sprouts, sweet potatoes, and red onions, all roasted and tossed with a tangy and sweet balsamic glaze.

This dish is both vibrant and full of complex flavors.

Ingredients

• Brussels sprouts, halved
• Sweet potatoes, cubed
• Red onions, sliced
• Olive oil
• Balsamic vinegar
• Honey or maple syrup
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper.
3. Roast for about 25 minutes until tender and golden.
4. In a small saucepan, simmer balsamic vinegar with honey or maple syrup until thickened.
5. Drizzle the balsamic glaze over roasted vegetables and toss to coat before serving.

Balsamic glazed roasted vegetables offer a perfect balance of sweetness, acidity, and earthiness that highlights the best of fall’s harvest.

Sweet Potato and Kale Hash

Sweet potato and kale hash is a hearty and nutritious fall vegetable recipe that combines tender sweet potatoes with sautéed kale and onions.

This colorful dish is packed with vitamins and fiber, making it perfect for a wholesome breakfast or side.

Ingredients

• Sweet potatoes, peeled and diced
• Fresh kale, chopped
• Onion, diced
• Olive oil
• Garlic, minced
• Salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes and cook until they start to soften, about 10 minutes.
3. Stir in diced onions and cook until translucent.
4. Add garlic and kale, cooking until kale wilts.
5. Season with salt and pepper to taste and serve warm.

Sweet potato and kale hash is a delicious way to enjoy fall vegetables with a perfect balance of sweetness and earthiness, ideal for starting your day or complementing any meal.

Roasted Beet Salad

Roasted beet salad is a vibrant fall vegetable dish featuring sweet, earthy beets roasted to perfection and tossed with fresh greens, nuts, and a tangy vinaigrette.

This salad offers a wonderful contrast of textures and flavors.

Ingredients

• Beets, peeled and cubed
• Mixed greens
• Walnuts or pecans, toasted
• Goat cheese (optional)
• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, salt, and pepper. Roast for 30-35 minutes until tender.
3. In a bowl, whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Toss mixed greens with dressing, then top with roasted beets, nuts, and goat cheese if using.

This roasted beet salad is a refreshing and elegant fall dish, balancing sweetness, crunch, and tang, perfect as a starter or light lunch.

Sautéed Brussels Sprouts with Apples

Sautéed Brussels sprouts with apples is a classic fall vegetable recipe that pairs the slight bitterness of Brussels sprouts with the natural sweetness of crisp apples.

The combination creates a warm, comforting side dish full of seasonal flavors.

Ingredients

• Brussels sprouts, halved
• Apple, sliced
• Olive oil or butter
• Onion, diced
• Salt and pepper
• Fresh thyme (optional)

Instructions

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add diced onions and cook until soft.
3. Add Brussels sprouts and cook until they start to brown.
4. Stir in apple slices and cook until tender.
5. Season with salt, pepper, and fresh thyme if desired.

Sautéed Brussels sprouts with apples offers a beautiful balance of savory and sweet, making it a perfect autumn side that complements a variety of main dishes.

Honey Roasted Acorn Squash

Honey roasted acorn squash is a sweet and savory fall vegetable recipe that highlights the natural nuttiness of acorn squash enhanced with a drizzle of honey and a touch of cinnamon.

Roasting caramelizes the squash, making it tender and flavorful.

Ingredients

• Acorn squash, halved and seeded
• Olive oil
• Honey
• Ground cinnamon
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Brush the acorn squash halves with olive oil and season with salt, pepper, and cinnamon.
3. Drizzle honey over the squash.
4. Place cut side down on a baking sheet and roast for about 40 minutes until tender.

Honey roasted acorn squash offers a comforting blend of sweet and warm flavors, perfect as a side dish for any cozy fall meal.

Garlic Mashed Cauliflower

Garlic mashed cauliflower is a creamy, low-carb alternative to traditional mashed potatoes, blending roasted cauliflower with roasted garlic for a smooth and flavorful fall vegetable side.

It’s both healthy and indulgent.

Ingredients

• Cauliflower florets
• Olive oil
• Garlic cloves
• Butter or olive oil
• Salt and pepper
• Fresh parsley (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower and garlic cloves with olive oil and roast until tender and caramelized, about 25 minutes.
3. Blend roasted cauliflower and garlic with butter, salt, and pepper until smooth.
4. Garnish with fresh parsley if desired.

Garlic mashed cauliflower is a comforting dish that offers rich flavor and creamy texture, making it a perfect fall vegetable side for any meal.

Spiced Roasted Sweet Potatoes

Spiced roasted sweet potatoes feature tender sweet potato cubes seasoned with warm spices like cinnamon, cumin, and chili powder.

This easy fall vegetable recipe brings a delightful balance of sweet and smoky flavors.

Ingredients

• Sweet potatoes, peeled and cubed
• Olive oil
• Ground cinnamon
• Ground cumin
• Chili powder
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, cinnamon, cumin, chili powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Spiced roasted sweet potatoes are a flavorful and colorful addition to any fall meal, offering a warm, comforting taste that celebrates the season.

Baked Butternut Squash Fries

Baked butternut squash fries are a healthy and delicious fall vegetable snack or side dish.

These fries are lightly seasoned and baked until crispy on the outside and tender inside, offering a flavorful alternative to traditional fries.

Ingredients

• Butternut squash, peeled and cut into fry shapes
• Olive oil
• Paprika
• Garlic powder
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss butternut squash fries with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread fries in a single layer on a baking sheet.
4. Bake for about 25-30 minutes, flipping halfway through, until crispy and golden.

Baked butternut squash fries are a satisfying way to enjoy fall’s bounty with a perfect balance of seasoning and natural sweetness, making them a great healthy snack or side.

Roasted Fennel with Parmesan

Roasted fennel with Parmesan is an elegant and flavorful fall vegetable recipe that features tender fennel bulbs roasted until caramelized, then sprinkled with savory Parmesan cheese.

The roasting mellows fennel’s natural licorice flavor, making it tender and sweet.

Ingredients

• Fennel bulbs, sliced
• Olive oil
• Salt and pepper
• Grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sliced fennel with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
4. Sprinkle with Parmesan cheese and roast for an additional 5 minutes.

Roasted fennel with Parmesan is a delightful side dish that offers a unique combination of sweet, savory, and nutty flavors, perfect for fall meals.

Spaghetti Squash with Garlic and Herbs

Spaghetti squash with garlic and herbs is a light and healthy fall vegetable dish where tender strands of roasted spaghetti squash are tossed with fragrant garlic and fresh herbs, creating a versatile side or main course.

Ingredients

• Spaghetti squash, halved and seeded
• Olive oil
• Minced garlic
• Fresh parsley and basil, chopped
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Brush spaghetti squash halves with olive oil and season with salt and pepper.
3. Roast cut side down on a baking sheet for about 40 minutes until tender.
4. Scrape the flesh into strands using a fork.
5. Sauté minced garlic in olive oil, then toss with spaghetti squash strands and fresh herbs.

Spaghetti squash with garlic and herbs is a fresh and flavorful fall vegetable recipe that works well as a low-carb pasta alternative or a light side dish.

Roasted Parsnips with Thyme

Roasted parsnips with thyme is a simple and elegant fall vegetable recipe that brings out the sweet, earthy flavors of parsnips enhanced by fragrant fresh thyme.

Roasting caramelizes the natural sugars, making parsnips tender and deliciously golden.

Ingredients

• Parsnips, peeled and cut into sticks
• Olive oil
• Fresh thyme leaves
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss parsnip sticks with olive oil, fresh thyme, salt, and pepper.
3. Spread in a single layer on a baking sheet.
4. Roast for about 30-35 minutes, turning halfway through, until tender and caramelized.

Roasted parsnips with thyme are a delightful side dish that perfectly captures the warmth and flavors of fall, making them a great accompaniment to roasted meats or vegetarian meals.

Creamy Pumpkin Risotto

Creamy pumpkin risotto is a comforting fall vegetable dish that combines creamy Arborio rice with smooth pumpkin puree and warm spices, resulting in a rich and velvety meal that highlights the season’s best flavors.

Ingredients

• Arborio rice
• Pumpkin puree
• Vegetable broth
• Onion, finely chopped
• Garlic, minced
• Parmesan cheese
• Butter
• White wine (optional)
• Ground nutmeg
• Salt and pepper

Instructions

1. Sauté onion and garlic in butter until translucent.
2. Add Arborio rice and cook for a minute to toast.
3. Gradually add warm vegetable broth, stirring frequently until absorbed.
4. Stir in pumpkin puree, nutmeg, salt, and pepper.
5. Continue adding broth until rice is creamy and tender.
6. Finish with Parmesan cheese and additional butter for richness.

Creamy pumpkin risotto is a luxurious dish that brings together the comforting texture of risotto with the earthy sweetness of pumpkin, perfect for chilly fall evenings.

Spicy Roasted Cauliflower

Spicy roasted cauliflower is a flavorful fall vegetable recipe where cauliflower florets are tossed in a blend of spices like smoked paprika, cayenne, and cumin before roasting to crispy perfection.

This dish adds a bold kick to seasonal meals.

Ingredients

• Cauliflower florets
• Olive oil
• Smoked paprika
• Ground cumin
• Cayenne pepper
• Garlic powder
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil and spices until well coated.
3. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and crispy.

Spicy roasted cauliflower offers a satisfying crunch with a fiery, smoky flavor, making it a great side or snack for those who enjoy bold tastes in their fall vegetable dishes.

Maple Dijon Roasted Carrots

Maple Dijon roasted carrots combine the natural sweetness of carrots with the tangy kick of Dijon mustard and the rich flavor of maple syrup.

Roasting these ingredients together creates a beautifully caramelized and flavorful side dish that’s perfect for fall.

Ingredients

• Carrots, peeled and cut into sticks
• Olive oil
• Pure maple syrup
• Dijon mustard
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper.
3. Toss carrots in the mixture until well coated.
4. Spread carrots on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.

Maple Dijon roasted carrots offer a wonderful balance of sweet and tangy flavors that enhance the earthy sweetness of the carrots, making this dish a standout fall side.

Garlic and Herb Roasted Mushrooms

Garlic and herb roasted mushrooms are a savory fall vegetable recipe that features mushrooms roasted with garlic, fresh herbs, and olive oil.

The roasting intensifies the mushrooms’ umami flavor, making this a delicious and versatile side dish.

Ingredients

• Mixed mushrooms, cleaned and halved if large
• Olive oil
• Minced garlic
• Fresh thyme and rosemary, chopped
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss mushrooms with olive oil, garlic, herbs, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

Garlic and herb roasted mushrooms make a flavorful and aromatic addition to any fall meal, perfect alongside roasted meats or tossed into grain bowls.

Conclusion

With so many delicious and versatile fall vegetable recipes at your fingertips, you have endless opportunities to transform seasonal produce into memorable meals. These recipes showcase how easy it is to highlight the natural beauty and taste of fall vegetables—whether it’s the sweetness of roasted carrots, the earthiness of sautéed kale, or the comforting creaminess of butternut squash soup. Embracing these recipes allows you to enjoy the health benefits and rich flavors of autumn’s harvest, bringing warmth and color to your table throughout the season and beyond.