6-Ingredient Rainbow Roasted Fall Vegetables with Herbs Recipe

Name: 6-Ingredient Rainbow Roasted Fall Vegetables with Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, cubed; 2 cups carrots, sliced; 2 cups purple potatoes, quartered; 1 cup red onions, wedged; 1 cup Brussels sprouts, halved; 3 tbsp olive oil; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: September 3, 2025

Rainbow Roasted Fall Vegetables with Herbs

Jump to Recipe·Print Recipe

There’s something magical about the way roasted fall vegetables transform in the oven – their colors deepen, their edges caramelize, and their natural sweetness shines through. My love affair with these Rainbow Roasted Fall Vegetables with Herbs began when I first tasted my aunt’s version at Thanksgiving years ago. The vibrant orange squash, deep purple potatoes, and golden carrots looked like edible autumn leaves on the platter! What really won me over was how the fresh rosemary and thyme made the whole kitchen smell incredible. Now I make this dish almost weekly during sweater weather – it’s become my favorite way to celebrate seasonal produce (and use up that random assortment of root veggies in my fridge).

Rainbow Roasted Fall Vegetables with Herbs - detail 1

Why You’ll Love These Rainbow Roasted Fall Vegetables with Herbs

This recipe checks all the boxes for a perfect fall side dish (or even a veggie-packed main!). Here’s why it’s become my go-to:

Effortless elegance: Just chop, toss, and roast – no fancy techniques needed
Color explosion: The vibrant mix makes any plate look like a harvest festival
Herb magic: Fresh rosemary and thyme bring cozy autumn aromas to your kitchen
Meal chameleon: Equally at home beside roast chicken or starring in grain bowls
Season’s best: Celebrates fall produce at its peak sweetness and flavor

Trust me, one bite of those caramelized edges and you’ll be hooked!

Ingredients for Rainbow Roasted Fall Vegetables with Herbs

Here’s everything you’ll need to create this colorful masterpiece:

2 cups butternut squash – peeled and cubed (about 1-inch pieces)
2 cups carrots – sliced into 1/2-inch coins
2 cups purple potatoes – scrubbed and quartered (leave skins on!)
1 cup red onions – cut into 1-inch wedges
1 cup Brussels sprouts – trimmed and halved lengthwise
3 tbsp olive oil – the good stuff for roasting
2 tbsp fresh rosemary – finely chopped
2 tbsp fresh thyme – leaves stripped from stems
1 tsp salt – kosher or sea salt works best
1/2 tsp black pepper – freshly ground

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here are my favorite swaps:

Purple potatoes: Use sweet potatoes or regular Yukon golds in a pinch
Fresh herbs: Substitute 2 tsp dried rosemary and 2 tsp dried thyme if needed (but fresh really shines!)
Olive oil: Avocado oil works too, but avoid butter (it burns at high temps)
Brussels sprouts: Try cauliflower florets for a different texture

Pro tip: Keep veggie sizes consistent so everything roasts evenly. Nobody likes half-raw squash!

How to Make Rainbow Roasted Fall Vegetables with Herbs

Let me walk you through my foolproof method for getting those perfect caramelized edges and tender centers every time:

Heat things up first: Preheat your oven to 400°F (200°C) – this ensures even cooking from the moment those veggies hit the pan.
Toss with love: In your largest mixing bowl, combine all prepped vegetables. Drizzle with olive oil, then sprinkle with herbs, salt, and pepper. Use your hands to massage everything together – you want each piece lightly coated.
Spread the rainbow: Arrange vegetables in a single layer on a rimmed baking sheet (use two if crowded!). Those caramelized bits form best when veggies aren’t piled up.
Roast to perfection: Bake for 25-30 minutes until vegetables are fork-tender with golden edges. About halfway through, give them a quick stir for even browning.
Serve immediately: Transfer to a platter while still warm – those herbal aromas will have everyone gathering in the kitchen!

Rainbow Roasted Fall Vegetables with Herbs - detail 2

Tips for Perfect Rainbow Roasted Fall Vegetables

Space is key: Overcrowding steams vegetables instead of roasting them. Use two pans if needed!
Size matters: Cut harder veggies (like squash) slightly smaller than soft ones (like onions) for even cooking.
Hot pan trick: For extra crispiness, preheat your baking sheet for 5 minutes before adding vegetables.

Serving Suggestions for Rainbow Roasted Fall Vegetables

This vibrant dish plays well with so many meals! I love it alongside roast chicken or piled atop creamy polenta for a vegetarian feast. During the holidays, it’s stunning next to glazed ham or herb-crusted pork loin. For a pretty finish, sprinkle with extra fresh thyme or drizzle with warm balsamic glaze – the sweet-tart pop takes it over the top!

Storage & Reheating Instructions

Leftovers? No problem! Store your rainbow veggies in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, skip the microwave – it makes them soggy. Instead, spread them on a baking sheet and pop them in a 350°F oven for 10 minutes to bring back that perfect crispiness. The herbs will smell just as amazing the second time around!

Rainbow Roasted Fall Vegetables with Herbs Nutrition

Nutritional values are estimates and may vary based on exact ingredients used. Per 1-cup serving, this dish provides:

180 calories
7g fat (1g saturated, 5g unsaturated)
28g carbohydrates
5g fiber
8g sugar
3g protein
300mg sodium

All that vibrant color means you’re getting a powerhouse of vitamins and antioxidants too!

Frequently Asked Questions

Can I use frozen vegetables instead of fresh?
I don’t recommend it, friend. Frozen veggies release too much water when roasting, making everything soggy. Fresh is definitely the way to go for that perfect caramelization. But if you’re truly in a pinch, pat frozen veggies very dry first and expect slightly softer results.

How do I prevent my roasted vegetables from getting soggy?
Two secrets: don’t overcrowd the pan (use two if needed!), and make sure your oven is fully preheated. That initial blast of heat helps the moisture evaporate quickly so you get those gorgeous crispy edges instead of steamed veggies.

Can I make these ahead for a dinner party?
Absolutely! Roast them about 80% done, then pop them back in a hot oven for 5-10 minutes before serving. They’ll finish cooking and get beautifully crisp while you’re setting the table.

What other herbs would work well?
Sage is lovely with squash, and a bit of chopped fresh oregano adds Mediterranean flair. My winter variation uses rosemary with a tiny pinch of ground cinnamon – tastes like holiday magic!

For more delicious recipes, check out our Pinterest page!