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A portion of roasted fall vegetables on a small blue and white plate with a fork.

Roasted Fall Vegetables

  • Author: Meghan Yager
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


These roasted fall vegetables are the one side dish that will go with any main entree that you make this season.


  • 2 medium-sized turnips or 1 large rutabaga
  • 2 medium-sized russet potatoes
  • 2 medium-sized sweet potatoes
  • 3 medium carrots
  • 2 medium or 4 small radishes
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp orange juice
  • Zest of 1 orange
  • 1 tsp ground ginger (or 3 tsp grated fresh)
  • 1 tsp ground turmeric (or 3 tsp grated fresh)
  • 1 tsp ground coriander
  • 1/2 tsp sea salt
  • Chopped parsley, for garnish (optional)


  1. Preheat oven to 350˚F.
  2. Peel vegetables, except for the radishes. Chop everything into 1-inch cubes.
  3. Place all vegetables in a 6-quart roasting pan, or two 3-quart roasting pans. Add olive oil, orange juice, orange zest, ginger, turmeric, coriander, and salt. Stir to coat well.  
  4. Spread vegetables in a single layer and roast for 35-40 minutes, stirring halfway through, or until vegetables are fork tender. Garnish with freshly chopped parsley.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking, Roasting
  • Cuisine: Vegetables

Keywords: fall, autumn, vegetables, root vegetables, vegetarian