Take your Autumn Roasted Vegetables to the next level by pairing them with a lovely roasted garlic yogurt sauce!

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Roasted vegetables are definitely a staple on our menu at this house. From Balsamic Roasted Vegetables, to Roasted Beets, to Roasted Broccoli with Parmesan, to Simply Roasted Cauliflower, to Roasted Cabbage, I turn to my oven a lot when I need a vegetable side dish.

Today I’m bringing you an elevated side dish that’s easy enough for weeknight dinners but can also be a showstopper on your holiday table. And with so many holiday meals with more beige and brown colored food (hello turkey, mashed potatoes, stuffing, and rolls!) than anything, this dish is a welcome, colorful addition. You’re going to love these Autumn Roasted Vegetables.

What’s to Love about these Autumn Roasted Veggies?

There’s never not a reason to enjoy seasonal vegetables, but when you roast them to perfection, even the pickiest of eaters fall for them.

Here’s why you’ll love these delicious vegetables:

Color: Roasted veggies are one of my favorite ways to bring the vibrant fall colors right to your table. Using seasonal vegetables adds a pop of color to your meal and also packs in the natural sweetness.
Easy Preparation: What I love most is how little effort it takes. Toss all vegetables in a large bowl with some extra virgin olive oil, balsamic vinegar, maple syrup, salt, and pepper, spread them out in a single layer on a roasting tin, and pop them into a 425-degree oven. In less time than you’d think, you’ll have veggies that are fork tender and full of flavor.
Versatile Recipe: Add these seasonal veggies to your Thanksgiving dinner menu or any holiday table, really. The combination of flavors from the seasonal produce brings a savory taste that compliments any main course. And let’s not forget, roasting brings out the best sweet, nutty flavor in these veggies, making them absolutely irresistible.
Easy Clean Up: Since these different vegetables and seasonings cook on a baking sheet, you’ll spend less time washing dishes and more time enjoying your meal.

Things Needed to Make This Fall Vegetables Recipe

I love recipes that take only a few simple seasonings but still prove to be a crowd-pleaser, and this one ticks both boxes. If you’re ready to enjoy this roasted vegetable mixture, here’s what you need:

Medium sweet potato: this provides prebiotics for gut health as well as a good amount of vitamin A
Butternut squash: it’s a star vegetable of this dish and provides a lot of vitamin C
Brussels sprouts: another excellent source of vitamin C, these are also a good source of vitamin K.
Garlic cloves: roasting them whole in their skins turns them into soft, aromatic bursts of flavor that infuse the dish.
Extra virgin olive oil: a drizzle of olive oil helps to crisp up the vegetables.
Balsamic vinegar: this vinegar lends a slightly tangy glaze that caramelizes beautifully on the surface of the veggies.
Maple syrup: a touch of maple syrup increases the natural sweetness of the vegetables and makes them irresistible.
Salt & black pepper
Nonfat Greek yogurt: Adds a tangy base to balance the roasted flavors and also adds a good punch of protein to our dish.
Lemon juice: They bring a citrusy spark that cuts through the richness to brighten up the entire dish.
Zest from half a lemon
Fresh thyme & sage leaves: These herbs contribute a woodsy, aromatic depth that screams autumn.
Pecan halves: They’ll introduce a lovely crunch and nutty flavor and also provide calcium, magnesium, and potassium.
Dried cranberries: Their tart sweetness is a classic fall flavor.

How to Make Autumn Roasted Vegetables with Roasted Garlic Yogurt Sauce

You’ll love how easy this side dish is. Check out the step-by-step instructions below and use the recipe card if you’d like to print this!

Preheat the oven to 425 degrees.
Spread the sweet potato, butternut squash, and Brussels sprouts evenly among two baking sheets.
In a small bowl, combine the olive oil, vinegar, maple syrup, salt, and pepper. Drizzle the mixture over the two trays and use your hands to toss the vegetables and evenly coat them with it. Add the 3 unpeeled garlic cloves to one of the trays.
Roast the vegetables in the preheated oven for 30 minutes, tossing them a few times during that time for even roasting.
When the vegetables have finished roasting, add the Greek yogurt, lemon juice, sage, and thyme to a blender. Remove the peel from the roasted garlic and add it to the blender. Blend until smooth.
Spread the yogurt mixture on a large platter. Top it with the lemon zest.
Then, add the roasted vegetables on top of the yogurt on the platter.
Add the pecans and dried cranberries to the top and serve. Enjoy!

If you’re planning your holiday menu, check out all of my Thanksgiving Recipes and Holiday Recipes.

I hope you love these Autumn Roasted Vegetables as much as I do! If you make this recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or Facebook and tag me @happyhealthymama ? Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

What Sauce Variations Can You Serve With Autumn Roasted Veggies?

Want to switch up the recipe? Here are some sauces to enhance fall colors of root and cruciferous vegetables:

Balsamic Maple Glaze

A balsamic maple glaze is my favorite way to bring out the natural sweetness of lovely root veggies. Mix equal parts of balsamic vinegar and pure maple syrup in a small pan. Bring it to a simmer and let it reduce until it’s just thick enough to coat the back of a spoon. Drizzle this on the vegetables after roasting.

Lemon Herb Drizzle

Next up is the lemon herb drizzle for a zesty punch to your roasted veggies. In a small bowl, whisk together extra virgin olive oil, lemon juice, a dash of garlic powder, and finely chopped fresh herbs—think parsley, thyme, or rosemary. Your sauce is done.

Creamy Tahini Sauce

If you want something creamier yet still bursting with autumn vibes, try my creamy tahini sauce. Start by combining tahini (sesame paste) with a little apple cider vinegar or lemon juice, a spoonful of brown sugar, and enough water to achieve the desired consistency. This sauce is incredibly versatile and brings a nutty flavor to the dish. Try my garlic tahini sauce as well!

FAQs

Can I use different vegetables than the ones listed?

Of course. This recipe is incredibly versatile. You can swap in other seasonal vegetables like purple sweet potatoes, green beans, or even spaghetti squash.

How can I ensure my vegetables are perfectly roasted and not soggy?

To get that perfect roast, spread your veggies in a single layer on your baking sheet. This ensures each piece caramelizes rather than steaming. Make sure your oven is preheated, as a hot oven is crucial for that deliciously crisp exterior.

What are some protein options to make this a complete meal?

To turn these veggies into a heartier grain bowl, you can add roasted chicken, tofu, or even a handful of pumpkin seeds for a boost of protein. The Greek yogurt adds a nice punch of protein as it is!

Autumn Roasted Vegetables with Garlic Yogurt Sauce

What’s to Love about these Autumn Roasted Veggies?

Things Needed to Make This Fall Vegetables Recipe

How to Make Autumn Roasted Vegetables with Roasted Garlic Yogurt Sauce