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Autumn Roasted Vegetables:

Even though here in SoCal we don’t really get seasons, my body starts to crave the warmer foods once October hits. And one of my favorites are these autumn roasted vegetables. Because they are the perfect side dish for the week to add to variety of meals.

What are my favorite fall vegetables to roast?

I have to say that I love all of the fall vegetables. But some of my favorites are any type of squash. If you didn’t know, there are a variety of different types of squash. (delicata, butternut, kabocha, honeynut, and acorn). Along with squash I also love mini rainbow potatoes, sweet potatoes, brussels sprouts, rainbow carrots, and radishes.

How to roast vegetables:

I first wash all my produce (including the delicata squash because you can eat the skin). And then I chop it all up, add to a lined baking dish, drizzle the avocado oil, mix with my hands, add the seasonings, mix, and bake 400 F for 30-35 minutes. And if you want a little crisp to them, broil for a few minutes. But keep an eye on them so they don’t burn!

Meal prep ahead of time:

I like to meal prep my roasted vegetables ahead of time! Because then during the week I just have to reheat and pair it with other items to create a balanced meal. But if meal prepping ahead of time, I would suggest cooking less time to prevent sogginess (about 10 minutes less). And also once they are done let them cool 100% before storing in the refrigerator.

How to reheat?

If meal prepping ahead of time, during the week I like to reheat my roasted vegetables either in my convection oven 400 F for 10 minutes or in my air fryer 370 F for 5 minutes. If you haven’t tried reheating leftovers in an air fryer, it is a MUST.

How to enjoy them:

I personally can eat the whole pan straight out of the oven for my meal. But these roasted vegetables will go great with a variety of meals for the week. And some options include; maple pecan crusted salmon,  in a massaged kale salad, or with roasted chicken.


Autumn Roasted Vegetables:


  • 1/2 cup chopped delicata squash
  • 1/2 cup chopped brussels sprouts
  • 1/2 cup chopped mini organic potatoes
  • 1/2 cup chopped rainbow carrots
  • 1/2 cup chopped rainbow radishes
  • 2 Tbsp Avocado oil or any type of oil you use
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/2 tsp onion powder
  • Salt and pepper to taste



  • Chop all your vegetables
  • Add to a lined baking sheet
  • Drizzle the avocado oil all over the vegetables and with your hands mix to make sure all vegetables are coated
  • In a small bowl mix all the seasonings
  • Sprinkle the seasoning all over the vegetables and mix with your hands
  • Bake 400 F for 30-35 minutes (if meal prepping ahead of time do about 10 minutes less)
  • Once done broil for a few minutes (keeping an eye on them) to add a little crisp