Roasted Fall Veggies

A perfect side dish for a low-key dinner, and holiday gatherings alike, this is the simplest and prettiest thing to do with the abundance of fall vegetables you'll be finding at the market right now. We've been testing and prepping recipes for our annual Friendsgiving, and these roasted veggies were too beautiful not to share ahead of time.

Keep an eye out for purple potatoes, parsnips, and all of the squash to make it vibrant. I love the varying sizes that Robert did between the different vegetables, with rounds for the delicata squash, balanced by organic carrots left whole, and wedges of purple potatoes. This was the most effortless and flavorful fall feast that we will no doubt be making again and again this season. 

Roasted Fall Veggies
serves 4

1 butternut squash, halved with seeds removed
1 small delicata squash, cut into ring with seeds removed
1 acorn squash, halved with seeds removed, and roughly chopped in large chunks
4 parsnips, cleaned
4-5 carrots, cleaned and unpeeled
1 large onion, quartered
1 yam, peeled and sliced into rounds
1 purple potato, cut into wedges
1 tablespoon fresh rosemary, finely chopped
1/2 tablespoon fresh oregano, finely chopped
2 tablespoons olive oil, + additional for serving
salt + pepper

  • Preheat oven to 400°. In a large bowl toss all vegetables with 2 tablespoons olive oil and herbs. Season generously with salt and pepper.
  • Arrange the vegetables on a large rimmed baking sheet, taking care not to overlap the vegetables too much.
  • Roast for 30 minutes.
  • Remove from oven and flip the the vegetables to the other side, so that both sides can roast evenly. Return to oven and bake for an additional 20 minutes, or until all vegetables are fork tender.
  • To serve, drizzle with additional olive oil.