50+ Cozy Fall Roasted Vegetable Recipes to Warm Your Soul

As the leaves begin to turn and the air becomes crisp, fall ushers in a bounty of seasonal vegetables that are perfect for roasting.

From the earthy sweetness of butternut squash and the vibrant hues of carrots and beets to the comforting heartiness of Brussels sprouts and sweet potatoes, roasted vegetables not only offer a burst of flavor but also nourish our bodies as we transition into the cooler months.

Roasting enhances the natural sweetness and caramelizes the edges, creating a delightful texture that can elevate any dish.

In this article, we’re excited to present over 50 fall roasted vegetable recipes that are not only delicious but also simple to prepare.

Whether you’re looking for a cozy side dish for holiday gatherings, a colorful addition to your meal prep, or a comforting soup to warm your soul, we have a variety of recipes to inspire your fall cooking.

Let’s embrace the flavors of the season and explore these mouthwatering roasted vegetable dishes!

50+ Cozy Fall Roasted Vegetable Recipes to Warm Your Soul

Fall roasted vegetable recipes are a fantastic way to celebrate the season’s harvest while enjoying the rich flavors that come with roasting.

With so many creative options, from hearty salads to savory soups, you can easily incorporate seasonal vegetables into your meals. Whether you’re hosting a holiday dinner or simply looking for a nutritious side dish, these recipes provide the perfect blend of comfort and taste.

So preheat your oven, gather your favorite fall vegetables, and let the aromas of roasting vegetables fill your kitchen.

Get ready to impress your family and friends with delicious dishes that highlight the best of autumn!

Roasted Maple-Glazed Brussels Sprouts and Carrots

This dish combines the earthy flavors of Brussels sprouts and the sweetness of carrots, all enhanced by a rich maple glaze. Roasting the vegetables caramelizes their natural sugars, creating a deliciously sweet and savory side that pairs beautifully with roasted meats or as part of a vegetarian feast.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1 pound carrots, sliced into 1-inch pieces
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon thyme (dried or fresh)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil and maple syrup, then sprinkle with salt, black pepper, garlic powder, and thyme.
3. Toss everything together until the vegetables are well coated.
4. Spread the mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. Remove from the oven and let cool slightly before serving.

These Roasted Maple-Glazed Brussels Sprouts and Carrots are a fantastic way to embrace the flavors of fall. The combination of Brussels sprouts’ slight bitterness and the carrots’ sweetness, enhanced by the maple syrup, creates a perfect balance. This dish not only adds a pop of color to your table but also brings a comforting taste that complements a variety of main dishes, making it a versatile addition to your fall menu.

Herb-Roasted Sweet Potatoes and Beets

Herb-Roasted Sweet Potatoes and Beets create a delightful medley of flavors and textures that are perfect for any autumn gathering. The natural sweetness of the sweet potatoes paired with the earthy tones of beets, combined with fresh herbs, make this dish a nourishing option that’s sure to impress your guests.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the sweet potatoes and beets. Drizzle with olive oil and add the rosemary, thyme, salt, black pepper, and minced garlic. Toss until well coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.
5. Drizzle with balsamic vinegar before serving for an extra depth of flavor.

Herb-Roasted Sweet Potatoes and Beets make a nourishing and colorful addition to your fall table. This dish not only highlights the natural sweetness of the vegetables but also infuses them with aromatic herbs that enhance their flavors. The vibrant colors of sweet potatoes and beets will brighten up your plate, making it an appealing and healthful option for any gathering or holiday feast. Serve it alongside your favorite protein for a well-rounded meal, or enjoy it as a hearty vegetarian dish.

Spiced Roasted Autumn Vegetable Medley

This Spiced Roasted Autumn Vegetable Medley is a delightful celebration of the season’s harvest. Featuring a variety of vegetables seasoned with warm spices, this dish offers an aromatic experience that warms the heart and soul. It’s an easy-to-prepare recipe that can serve as a fantastic side or a main dish for vegetarian lovers.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 bell pepper (any color), chopped
• 2 cups cauliflower florets
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the butternut squash, red onion, zucchini, bell pepper, and cauliflower.
3. Drizzle with olive oil and add the cinnamon, cumin, paprika, salt, and black pepper. Toss until all the vegetables are well coated with the spices.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast for 30-35 minutes, stirring occasionally, until the vegetables are tender and golden brown.
6. Garnish with fresh parsley before serving.

The Spiced Roasted Autumn Vegetable Medley is an ideal dish for showcasing the rich flavors of fall. The warm spices create a comforting aroma, while the variety of vegetables adds visual interest and nutritional value. This dish can be served as a hearty side alongside roasted meats, or it can stand alone as a satisfying vegetarian main course. Whether you’re preparing for a festive gathering or a cozy family dinner, this medley is sure to be a hit, inviting everyone to savor the essence of the season.

Roasted Root Vegetable Hash with Poached Eggs

This Roasted Root Vegetable Hash combines the heartiness of fall root vegetables with the richness of poached eggs, making it a satisfying meal any time of day. The caramelized edges of the vegetables provide a delightful crunch, while the poached eggs add a creamy, protein-packed element. This dish is ideal for brunch gatherings or a cozy dinner at home.

Ingredients:

• 2 large sweet potatoes, diced
• 2 medium parsnips, diced
• 2 medium carrots, diced
• 1 red onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the sweet potatoes, parsnips, carrots, and red onion. Drizzle with olive oil, then add smoked paprika, garlic powder, salt, and black pepper. Toss to coat the vegetables evenly.
3. Spread the vegetable mixture on a baking sheet in a single layer.
4. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. While the vegetables are roasting, bring a pot of water to a gentle simmer. Crack the eggs into the simmering water and poach for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
6. Serve the roasted hash topped with poached eggs and garnish with fresh parsley.

This Roasted Root Vegetable Hash with Poached Eggs is a delightful way to enjoy the flavors of fall in a single dish. The combination of sweet potatoes, parsnips, and carrots creates a medley of textures and flavors that are complemented beautifully by the richness of the poached eggs. This dish not only makes for a hearty brunch but also serves as a comforting dinner option that will leave your guests feeling satisfied and warm. Enjoy it with a sprinkle of fresh herbs for an extra touch of brightness.

Honey-Roasted Acorn Squash with Cranberries

Honey-Roasted Acorn Squash with Cranberries is a vibrant and festive dish that showcases the natural sweetness of acorn squash. The addition of cranberries provides a tart contrast, while honey enhances the overall flavor profile. This recipe is a beautiful side dish for holiday meals or a simple weeknight dinner.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• ¼ cup honey
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup fresh or dried cranberries
• ½ cup pecans, chopped (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Scoop out the seeds from the acorn squash halves and place them cut-side up on a baking sheet.
3. In a small bowl, mix together the olive oil, honey, cinnamon, and salt. Brush the mixture generously over the cut sides of the squash.
4. Scatter the cranberries around the squash on the baking sheet and sprinkle with chopped pecans if using.
5. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and caramelized, and the cranberries have burst.
6. Remove from the oven and garnish with fresh thyme before serving.

Honey-Roasted Acorn Squash with Cranberries is a stunning dish that perfectly encapsulates the flavors of the fall season. The sweetness of the honey complements the natural flavors of the squash, while the tart cranberries add a refreshing burst. This dish not only makes a beautiful presentation on your table but also offers a nutritious and delicious option for any occasion. Whether served alongside a holiday feast or as a standalone vegetarian dish, this recipe will undoubtedly become a favorite for its vibrant taste and delightful texture.

Garlic and Herb-Roasted Vegetable Medley

This Garlic and Herb-Roasted Vegetable Medley is a simple yet flavorful dish that highlights a variety of fall vegetables. The combination of garlic, olive oil, and fresh herbs infuses the vegetables with an aromatic essence, making it a versatile side that pairs well with any main course. This recipe is not only easy to prepare but also a great way to showcase the bounty of the season.

Ingredients:

• 1 cup Brussels sprouts, halved
• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the Brussels sprouts, cauliflower, carrots, and parsnips. Add the olive oil, minced garlic, rosemary, thyme, salt, and black pepper, and toss until the vegetables are evenly coated.
3. Spread the vegetable mixture onto a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
5. Remove from the oven and let cool slightly before serving.

The Garlic and Herb-Roasted Vegetable Medley is a delightful way to enjoy the season’s freshest offerings. With its robust flavors and inviting aromas, this dish is perfect for any fall gathering or family dinner. The roasted vegetables not only provide a comforting, hearty side but also complement a wide variety of main dishes, from roasted meats to hearty grains. This medley is a reminder that simple ingredients, when prepared with care, can yield a dish that’s both satisfying and full of flavor. Enjoy this recipe as a celebration of the autumn harvest and a wholesome addition to your table.

Spicy Roasted Vegetable Tacos with Avocado Cream

These Spicy Roasted Vegetable Tacos are a flavorful and vibrant way to enjoy seasonal vegetables. Roasting brings out the natural sweetness of the veggies while spices add a kick. Topped with a creamy avocado sauce, these tacos are perfect for a quick weeknight dinner or a lively gathering with friends.

Ingredients:

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 small corn tortillas
• 1 avocado
• 1 tablespoon lime juice
• 2 tablespoons Greek yogurt (or sour cream)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced bell peppers, zucchini, and red onion. Drizzle with olive oil and add the chili powder, cumin, smoked paprika, salt, and black pepper. Toss until the vegetables are well coated.
3. Spread the vegetable mixture on a baking sheet in a single layer.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
5. Meanwhile, prepare the avocado cream by blending the avocado, lime juice, Greek yogurt, and a pinch of salt until smooth and creamy.
6. Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with the roasted vegetables and drizzle with avocado cream. Garnish with fresh cilantro before serving.

These Spicy Roasted Vegetable Tacos with Avocado Cream are a fantastic way to enjoy the season’s bounty. The combination of roasted vegetables offers a delightful contrast of textures, while the spices provide a warm kick that will excite your taste buds. Topped with the creamy avocado sauce, these tacos are not only satisfying but also packed with nutrients. Perfect for a casual dinner or a gathering with friends, this recipe is sure to become a favorite in your fall repertoire.

Roasted Garlic Parmesan Cauliflower

Roasted Garlic Parmesan Cauliflower is a simple yet elegant side dish that brings a gourmet touch to your fall meals. The garlic infuses the cauliflower with rich flavor, while the Parmesan adds a deliciously nutty finish. This dish is an excellent accompaniment to any main course and a great way to incorporate more vegetables into your diet.

Ingredients:

• 1 head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets, minced garlic, olive oil, salt, and black pepper. Toss until the cauliflower is well coated.
3. Spread the cauliflower in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
5. Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

Roasted Garlic Parmesan Cauliflower is a delightful dish that elevates the humble cauliflower into a star on your table. The combination of garlic and Parmesan creates a mouthwatering flavor that pairs perfectly with roasted meats or can stand alone as a hearty vegetarian option. This dish not only adds nutritional value to your meal but also offers a satisfying texture and rich taste that everyone will love. It’s an excellent choice for fall gatherings or cozy family dinners, ensuring that your vegetable side is just as enticing as the main course.

Balsamic Roasted Vegetable Salad

This Balsamic Roasted Vegetable Salad is a hearty and flavorful dish that showcases the vibrant colors and tastes of fall. Roasting the vegetables enhances their sweetness, while the balsamic dressing adds a tangy finish that ties everything together. This salad can be served warm or at room temperature, making it a versatile option for any occasion.

Ingredients:

• 1 cup butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 cup red onion, sliced
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups mixed greens (arugula, spinach, etc.)
• ¼ cup feta cheese, crumbled (optional)
• ¼ cup walnuts, toasted (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the butternut squash, Brussels sprouts, red onion, and cherry tomatoes. Drizzle with olive oil, balsamic vinegar, salt, and black pepper. Toss until the vegetables are well coated.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
5. In a large serving bowl, place the mixed greens. Top with the roasted vegetables and add crumbled feta cheese and toasted walnuts if desired.
6. Drizzle with additional balsamic vinegar before serving.

The Balsamic Roasted Vegetable Salad is a fantastic way to enjoy the abundance of fall produce in a delicious and healthy way. The roasted vegetables bring warmth and comfort, while the balsamic dressing adds a delightful tang that brightens the dish. This salad is not only visually appealing with its array of colors but also versatile enough to serve as a side or a main course. Whether you’re entertaining guests or looking for a nutritious meal option, this salad will impress with its rich flavors and satisfying textures, making it a go-to recipe for the fall season.

Roasted Vegetable and Quinoa Salad

This Roasted Vegetable and Quinoa Salad is a nutritious and satisfying dish that combines the earthiness of roasted vegetables with the protein-packed goodness of quinoa. The combination of textures and flavors makes it perfect for meal prep, as it keeps well in the refrigerator and can be enjoyed cold or warm. This vibrant salad is an excellent choice for lunch, dinner, or a hearty side dish.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth (or water)
• 1 cup diced sweet potatoes
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, diced
• 1 small red onion, diced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup feta cheese, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. While the quinoa is cooking, in a large bowl, combine the sweet potatoes, Brussels sprouts, bell pepper, and red onion. Drizzle with olive oil, garlic powder, cumin, salt, and black pepper. Toss to coat.
4. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
5. In a large serving bowl, combine the cooked quinoa and roasted vegetables. Toss gently and top with crumbled feta cheese and fresh parsley.

The Roasted Vegetable and Quinoa Salad is a wholesome dish that celebrates the flavors of fall. The roasted vegetables add depth and sweetness, while the quinoa provides a hearty base packed with protein and fiber. This salad not only makes for a filling meal but also offers great versatility, as you can customize it with your favorite vegetables or proteins. Perfect for meal prep or as a colorful side dish at gatherings, this salad is sure to be a hit for any occasion.

Maple-Roasted Brussels Sprouts and Carrots

Maple-Roasted Brussels Sprouts and Carrots is a delightful side dish that balances the bitterness of Brussels sprouts with the natural sweetness of carrots and maple syrup. The caramelization from roasting enhances the flavors, making this dish a wonderful complement to any fall meal. It’s simple to prepare and brings a touch of elegance to your table.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound carrots, sliced into rounds
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon balsamic vinegar
• ¼ cup pecans, chopped (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil, maple syrup, salt, and black pepper. Toss until well coated.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
5. Remove from the oven and drizzle with balsamic vinegar. If desired, sprinkle with chopped pecans for added crunch.

Maple-Roasted Brussels Sprouts and Carrots are a perfect example of how simple ingredients can create a standout side dish. The sweetness of the maple syrup beautifully balances the savory flavors of the Brussels sprouts, while the roasted carrots add a natural sweetness and vibrant color. This dish is not only delicious but also visually appealing, making it a great addition to your holiday table or any fall gathering. Enjoy this recipe as a reminder of the wonderful flavors autumn has to offer!

Herb-Roasted Fall Vegetable Medley

This Herb-Roasted Fall Vegetable Medley celebrates the rich array of vegetables available during the fall season. With a blend of seasonal favorites like carrots, parsnips, and turnips, this dish is bursting with flavor and nutrients. The fresh herbs elevate the taste, making it a wonderful side dish for any occasion, from family dinners to holiday feasts.

Ingredients:

• 2 cups carrots, sliced
• 2 cups parsnips, sliced
• 2 cups turnips, diced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the carrots, parsnips, turnips, and red onion. Drizzle with olive oil and add the thyme, rosemary, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetable mixture on a baking sheet in a single layer.
4. Roast in the oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and golden brown.

The Herb-Roasted Fall Vegetable Medley is a wonderful way to enjoy the flavors and colors of the season. The roasting process brings out the natural sweetness of the vegetables, while the fresh herbs add an aromatic touch that elevates the dish. This medley is not only a healthy addition to your meal but also a visually stunning side that complements a variety of main courses. Serve it at your next gathering to showcase the beauty and bounty of fall vegetables, and watch as it becomes a favorite among your guests!

Roasted Beet and Feta Salad

This Roasted Beet and Feta Salad is a vibrant and flavorful dish that highlights the earthy sweetness of roasted beets, complemented by creamy feta cheese and fresh greens. This salad is perfect as a side or a light main course and is an excellent way to incorporate beets into your diet. It’s not only visually stunning but also packed with nutrients, making it a great choice for health-conscious eaters.

Ingredients:

• 4 medium beets, scrubbed and trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• ½ cup crumbled feta cheese
• ¼ cup walnuts, toasted and chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
3. Once cooked, let the beets cool slightly, then peel and slice them into wedges.
4. In a large serving bowl, combine the mixed greens, roasted beets, crumbled feta, and toasted walnuts.
5. In a small bowl, whisk together the balsamic vinegar and honey (if using). Drizzle the dressing over the salad and toss gently to combine.

The Roasted Beet and Feta Salad is a delightful combination of flavors and textures that makes for a refreshing addition to any meal. The sweetness of the roasted beets pairs beautifully with the creamy feta and crunchy walnuts, creating a salad that is as satisfying as it is nutritious. This dish is perfect for a fall gathering or as a healthy lunch option. Enjoy this vibrant salad as a celebration of seasonal produce that will impress your guests and nourish your body!

Roasted Fall Vegetable Soup

This Roasted Fall Vegetable Soup is a comforting and hearty dish that brings together the rich flavors of seasonal vegetables. Roasting the vegetables intensifies their natural sweetness and depth, resulting in a soul-warming soup perfect for chilly autumn days. Serve it with crusty bread for a complete meal that will fill you with warmth and satisfaction.

Ingredients:

• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 1 cup sweet potatoes, cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper, to taste
• Optional toppings: pumpkin seeds, croutons, or a drizzle of cream

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, onion, and garlic. Drizzle with olive oil, thyme, sage, salt, and pepper, and toss to coat.
3. Spread the vegetable mixture on a baking sheet in a single layer and roast for 30-35 minutes, or until tender and caramelized.
4. In a large pot, combine the roasted vegetables and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth. Adjust seasoning as needed and serve hot, garnished with your choice of toppings.

Roasted Fall Vegetable Soup is the epitome of comfort food during the autumn season. The roasting process amplifies the natural flavors of the vegetables, resulting in a rich, creamy soup that is both nourishing and satisfying. This recipe is versatile; you can customize it with your favorite seasonal veggies or toppings. Enjoy a warm bowl of this soup on a chilly day, and let it fill you with the cozy essence of fall!

Moroccan-Spiced Roasted Vegetables

These Moroccan-Spiced Roasted Vegetables bring an exotic twist to your fall table, featuring a medley of seasonal vegetables infused with warm spices. The combination of spices creates a rich flavor profile, making this dish a perfect accompaniment to grains, meats, or as a hearty vegetarian option. Enjoy the aromatic scents of Morocco in your kitchen with this easy-to-make recipe.

Ingredients:

• 1 cup zucchini, diced
• 1 cup eggplant, diced
• 1 cup bell peppers (any color), diced
• 1 cup carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the zucchini, eggplant, bell peppers, carrots, and red onion. Drizzle with olive oil and add cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper. Toss to coat.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
5. Remove from the oven and garnish with fresh cilantro before serving.

Moroccan-Spiced Roasted Vegetables are a delightful way to explore the bold flavors of North African cuisine. The warm spices create a fragrant and flavorful dish that can complement a variety of meals or serve as a standalone vegetarian option. The vibrant colors and enticing aromas make this recipe not only a feast for the palate but also for the eyes. Enjoy this dish as a part of your fall gatherings or as a special treat to brighten up your weeknight dinners.

Note: More recipes are coming soon!