Explore our world of brands

Roasted Fall Vegetables

Roasted Fall Vegetables


Comfort-food season isn’t just about the carbs. Fresh autumn veggies are abundant this time of year, and if you know how to properly prep them, they can be even more craveable than Chicken Pot Pie or Tater Tot Casserole.

Here are 3 top tips for roasting farmers market finds, plus a few favorite ways to serve them.

  • SAUCE WELL. A thin coating of oil is vital for veggie roasting. Mix up several of the flavor combos below in a PYREX® SCULPTURED 8-PC MIXING BOWL SET; toss veggies with olive or coconut oil, salt and pepper. Or toss with fresh or dried herbs for extra flavor. Rosemary makes a great match for most autumn veggies.

  • SPREAD THIN. For even cooking and great texture, give your veggies room to roast. Spread halved or cubed pieces in a thin layer across the bottom of a PYREX® 4.5-QT OBLONG BAKING DISH, allowing each piece plenty of space so heat can circulate, roasting each piece perfectly.

  • ROAST RIGHT. Roasting requires high temperatures, so heat your oven to 425°F. Place veggies in a hot oven and stir every 5 to 7 minutes. After 15 minutes, start checking. When tender enough to pierce with a fork, showing some charred bits on the edges, they’re done!

  • HINT: Softer veggies will cook more quickly than harder vegetables like potatoes, and smaller pieces will also cook more quickly than larger pieces.


Salt and pepper is nice, but there are so many delicious ways to season roasted veggies. Try these all-time favorite combinations.


  • Bacon. Add uncooked chopped bacon to Brussels sprouts before roasting.
  • Garlic, Lemon and Parmesan. Toss sprouts with minced garlic, lemon juice, olive oil, salt and pepper. Halfway through baking, spritz with fresh lemon juice and top with Parmesan cheese.


  • Hen-of-the-Woods. Trim tough bits from the bottom of mushrooms, toss with olive oil and thyme before roasting. Once golden brown and crisp, sprinkle with salt and pepper. Serve immediately.
  • Rosemary Cremini Mushrooms. Toss mushrooms with chopped fresh or dried rosemary, olive oil, salt and pepper. Roast for 10 minutes; add garlic and stir to combine. Makes a great mix-in for salads and pasta dishes.


  • Maple Cinnamon. Add a bit of sweetness to your squash by stirring in maple syrup, coconut oil, ground cinnamon, salt and pepper.
  • Rosemary and Balsamic. For a savory side, toss squash with pecan halves in flavored olive oil and balsamic vinegar. Serve with a sprinkle of blue cheese and rosemary.


  • Honey. Toss peeled, halved pieces in olive oil and honey. Try adding some carrots and spreading sprigs of rosemary and thyme over the top.
  • Cider Vinaigrette. Add cider vinegar, brown sugar, salt and pepper to olive oil before tossing. This dressing pairs well with all of your favorite root vegetables, so feel free to add in beets, carrots and yams as well.

YOUR TURN: What are your favorite fall recipes?