Roasted Fall Vegetables

5 from 2 votes

This post may contain affiliate links. Please read my disclosure policy.

You are going to love this recipe for roasted fall vegetables! Get ready for carrots, celery, potatoes, onions, and cauliflower adorned with fresh herbs, garlic, and a savory soup mix. The results are so divinely delicious, you’ll hardly believe how easy it is to make!

Roasted Fall Vegetables closeup

Roasted Fall Vegetables

Autumn is finally in full swing! This means the leaves are changing, the days are getting shorter, and, of course, the crops are ready to harvest. This recipe for roasted fall vegetables is an easy and versatile way to celebrate the bounty of the season. 

Whether you are trying to use extra veggies from the garden, are looking to whip up a side dish for Thanksgiving dinner, or simply making a weeknight meal, this recipe is your ticket. And despite the name, this recipe is perfect for enjoying year-round too. 

I love simple, classic recipes that deliver huge flavor, and today’s recipe does just that. The Lipton soup mix adds a deep, savory umami flavor to the natural earthy sweetness of the vegetables. The real show stopper in this recipe, however, is the addition of fresh herbs. They add a special blast of aromatic flavor to every dish they touch. 

Some other herb-infused recipes I recommend include my Herb Roasted Poupon Potatoes, Lemon Herb Roasted Pork, and this amazing Herb Compound Butter

overhead view of Roasted Fall Vegetables


  • Carrots – Bring an earthy sweetness and caramelized flavor, especially when roasted. Any carrot variety or color will work beautifully. 
  • Celery – Crisp, fresh, mildly bitter, and unique flavor. Adds a subtle sweetness that accentuates the flavors of other vegetables.    
  • Potatoes – This dense, starchy, earthy vegetable adds substance and depth to the dish. I recommend Yukon Gold or thin-skinned red potatoes for their creamy texture and delicate skin, but any variety will work. 
  • Onions – Bold, pungent, spicy powerhouses of flavor. Red onions add a great splash of color and have a versatile flavor. White onions are a bit sharper and yellow are a bit sweeter. Go with your favorite. 
  • Cauliflower – This crunchy cruciferous veggie is mildly nutty and slightly sweet. It adds complexity and exciting texture to the recipe. 
  • Garlic – Adds a pungent, spicy kick. 
  • Herbs – The recipe calls for parsley, rosemary, and thyme. You can use any pungent, aromatic herbs you have on hand as well, such as oregano or sage. 
  • Oil – Choose olive oil or another oil with a high smoke point. Avocado or grapeseed oils are decent substitutes. 
  • Soup Mix – Use Lipton Onion Mushroom Soup mix to add a savory, umami flavor to the vegetables. Other brands of soup mix will work too. 
  • Black Pepper – Adds a pungent, smoky, and earthy spiciness. 
ingredients to make Roasted Fall Vegetables


1. Preheat the Oven. Preheat the oven to 425 degrees F and prepare 2 baking sheets with parchment paper or aluminum foil or a large deep roasting pan. 

2. Prepare Vegetables. Wash and chop the vegetables and fresh herbs. Set aside. 

plate with Roasted Fall Vegetables

3. Season Vegetables. Use a large bowl to combine the vegetables, garlic, herbs, olive oil, soup mix, and pepper. Toss well, until evenly coated, then transfer the mixture to the prepared baking sheets or deep roasting pan. 

4. Roast. Place the trays or pan in the oven and roast for 45 minutes. The veggies should be fork tender when done. Serve and enjoy!

closeup of Roasted Fall Vegetables

How Do You Keep Roasted Vegetables From Getting Soggy?

Roasted vegetables most often end up soggy because the temperature in the oven was too low. Be sure your oven is properly calibrated and preheated to 425 degrees F. 

You will also want to spread them into an even layer on the baking sheets — we’re using 2 for a reason! When veggies are crowded and stacked in the oven, they don’t have a chance to roast on all sides.

What Temperature Is Best For Roasting Vegetables?

The ideal range for roasting vegetables is between 400 – 450 degrees F, so we’re sticking right in the middle! This will help ensure that your vegetables end up crisp and caramelized on the outside while staying perfectly tender on the inside. 

What Do I Serve With Roasted Fall Vegetables?

This recipe is delightfully versatile. Autumn vegetables make a perfect seasonal side dish to go alongside your Thanksgiving turkey or Christmas ham. Don’t feel like you have to wait for the holidays to roll around though!

This savory side dish is phenomenal with so many different recipes including Smoked Pork Shoulder, Creamy Roasted Garlic Chicken, or Roasted Garlic Lamb Loin Chops

What Are Some Other Fall Vegetables?

Don’t feel like you have to limit yourself to the fall vegetables listed in this recipe. You can follow the same basic instructions to prepare almost any vegetable the season has to offer. Try out some of these other autumn treasures:

  • Beets
  • Parsnips
  • Radishes
  • Cabbage
  • Broccoli 
  • Pumpkin
  • Winter Squash
  • Sweet Potatoes
Roasted Fall Vegetables on a plate

This recipe post, originally published on Kevin Is Cooking October 2013, and was updated with new content, photos and/or video in December, 2022.

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

Roasted Fall Vegetables

5 from 2 votes
These roasted fall vegetables are loaded with fresh herbs, cooked to perfection, and bursting with the best flavors of the season.
Servings: 6 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes


  • 2 large carrots peeled, sliced diagonally
  • 6 ribs celery 1.5-inch pieces
  • 2 large red potatoes cut into 8 pieces each
  • 1 red onion chopped
  • 1 cauliflower head cut into florets
  • 6 cloves garlic chopped
  • 1/4 cup mixed herbs (parsley, rosemary and thyme) minced
  • 2 tbsp olive oil
  • 1 packet of Lipton Onion Mushroom soup mix
  • 1/4 teaspoon ground black pepper


  • Preheat oven to 425°F
  • Prep vegetables and chop the fresh herbs, set aside.
  • In a bowl mix the vegetables, garlic, herbs, olive oil, soup mix and pepper. Toss well to coat evenly and spread on 2 baking sheet pans lined with foil or parchment paper for easy clean up.
  • Place in oven for 45 minutes to roast and serve.


Calories: 142kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 834mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3793IU | Vitamin C: 60mg | Calcium: 65mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Side Dish, Vegetable
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
overhead shot of Roasted Fall Vegetables


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This was delicious! I omitted the potatoes because I was cooking the main that included potatoes, but holy cow, this was so tasty!