These Balsamic Roasted Fall Veggies are the perfect easy side dish for any meal. A simple mix of cozy fall flavors, caramelized edges, and a little balsamic zing. Plus, they’re all roasted on a single sheet pan and made with just a few simple ingredients.

Carrots, brussels sprouts and shallots roasted on sheet pan.

About This Recipe

One of my favorite meal prep hacks, is to just toss a ton of veggies on a sheet pan and roast them for easy side dishes all week. I seriously will just use whatever is in my fridge, and I swear and it works out each time!

These Balsamic Roasted Fall Veggies are made with some of my go-to fall veggies, but can easily be made with any you have on hand. Plus, I love these because they feel festive enough for the holidays but simple enough for weeknight meal prep.

We love to prep these Balsamic Roasted Fall Veggies with my Simple Roasted Delicata Squash and Simple Roasted Butternut Squash to have easy-to-go side dishes on hand each week! Just pop them in the air fryer for a few minutes to reheat whenever needed!

Whether you’re looking for an easy roasted veggie option to pair with protein or just want a delicious way to work more veggies into your week, this one is a keeper.

For more macro-friendly side dishes, try my Maple Cumin Carrots, Healthy Scalloped Potatoes, Roasted Sweet Potatoes, or Autumn Delicata Salad.

Roasting fall veggies, delicata squash and butternut squash for easy fall side dishes.

Ingredients and Substitutions

Brussels sprouts: Wash, dried and quartered. Make sure to dry your brussels really well! You can also substitute broccoli or cauliflower if preferred.
Carrots: Sliced into coins. Baby carrots or parsnips also work.
Shallot: Thinly sliced for sweetness and depth. Red onion can be swapped in.
Olive oil: Or use your favorite cooking oil.
Light balsamic vinegar: Adds the perfect amount of flavor without making the veggies soggy. You know my love for Baker and Olive vinegars. Of course, not necessary, but makes these veggies SO good!
Grainy Dijon mustard: The base of our marinade!
Seasonings: Cumin, kosher salt, and black pepper.
Balsamic glaze: The finishing drizzle that pulls everything together. If you don’t have balsamic glaze, you can simmer ½ cup balsamic vinegar on low until thick and glossy.

Dietary Adaptations

GF/DF: Naturally!

Brussel sprouts, carrots and shallots on baking dish before roasting.

How To Make

Preheat the oven to 425 degrees F.
Add brussels, carrots, and shallots to a LARGE sheet pan so they’re not crowded.
Whisk half of the olive oil with the vinegar, mustard, cumin, salt, and pepper. Drizzle marinade over the top, tossing to coat.
Roast for 20 minutes. Toss the veggies and spray or drizzle with the remaining olive oil.
Roast for another 5-8 minutes until a little charred and tender to your liking.
Remove from the oven, drizzle with balsamic glaze, and serve immediately.

Fall veggies roasted with butternut squash and delicata squash.

Helpful Tips

Dry your brussels well: Moisture = steaming instead of roasting. Blot with paper towels after washing.
Vinegar: I love using the light balsamic vinegars from Baker and Olive. They add incredible flavor and are only 3 carbs per tablespoon, no added sugars, and SO sweet and amazing. Of course, any light balsamic vinegar will work, but I HIGHLY recommend these for optimal flavor!
Don’t overcrowd the pan: Make sure to use a LARGE sheet pan! The veggies need space in between them so the air can circulate in the oven to roast them. If they’re touching, they’ll steam. Use two pans if needed so you can have adequate space between them.
No balsamic glaze? Simmer ½ cup balsamic vinegar on low until thick and glossy. Add 1–2 tsp honey to sweeten if desired.

For More Delicious Side Dish Recipes

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