Roasted Fall Vegetables with Balsamic Maple Dressing
Published on November 13, 2026
Quick Summary
These Roasted Fall Vegetables with Balsamic Maple Dressing are an easy, colorful side dish made with butternut squash, Brussels sprouts, Yukon gold potatoes, and red onion. Everything roasts on a sheet pan with fresh thyme and rosemary until tender and caramelized, then gets tossed with a tangy-sweet balsamic maple dressing. Finish with Parmesan, crunchy pistachios, and juicy pomegranate arils for a beautiful side dish that is full of flavor and perfect for fall and the holidays.
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Fall is one of my favorite times of year to cook. I love filling the kitchen with the smell of roasted vegetables, fresh herbs, and all of those cozy seasonal flavors. And when it comes to fall side dishes, you really can’t go wrong with a big pan of colorful roasted vegetables!
These Roasted Fall Vegetables with Balsamic Maple Dressing are one of those recipes that look impressive but are actually SO easy to make. Butternut squash, Brussels sprouts, Yukon gold potatoes, and red onion are tossed with olive oil, fresh thyme, and rosemary, then roasted until they’re tender with delicious golden edges.
But the dressing is what really brings everything together. It’s made with balsamic vinegar, pure maple syrup, fresh lemon juice, and Dijon mustard. It has the perfect balance of sweet, tangy, and savory flavors, and it takes these simple roasted vegetables to another level.
I also love adding a few finishing touches. Freshly grated Parmesan adds a little salty richness, pistachios bring the perfect crunch, and pomegranate arils add a pop of color and freshness. Every bite has something delicious going on!
The best part? This is a simple sheet pan recipe that doesn’t require much hands-on time. While the vegetables roast, you can whisk together the dressing and get everything else ready.
When to Serve Roasted Fall Vegetables
This recipe is perfect for so many occasions!
- Thanksgiving dinner: Add this colorful vegetable side dish to your holiday table. It’s a beautiful addition to the traditional Thanksgiving spread. If you’re planning your Thanksgiving menu, be sure to browse all of my favorite Thanksgiving side dish recipes. You’ll find plenty of delicious options to round out your holiday table!
- Christmas dinner: The red pomegranate arils and green Brussels sprouts make this dish especially pretty for the holidays.
- Sunday dinner: Serve alongside roasted chicken, pork tenderloin, or your favorite main dish.
- Weeknight meals: It’s an easy way to get more seasonal vegetables on the dinner table without making a complicated side dish.
- Fall gatherings: Bring it to a dinner party or potluck. It looks beautiful on a serving platter and tastes just as good!
If you’re looking for a new way to serve fall vegetables, I hope you’ll give this recipe a try. It’s simple, full of flavor, and a side dish everyone will want to scoop up!
Table of Contents
- Roasted Fall Vegetables with a Sweet and Tangy Balsamic Maple Dressing
- Ingredients (with Helpful Notes)
- How to Make Roasted Fall Vegetables
- Tips for Making the Best Roasted Fall Vegetables
- How to Store
- Roasted Fall Vegetables with Balsamic Maple Dressing Recipe
- Variations
- Serving Suggestions
- More Roasted Vegetables to Try
Ingredients (with Helpful Notes)
You only need a handful of fresh ingredients to make these roasted fall vegetables. Here are a few helpful notes before you get started.
For the vegetables:
- Butternut squash: Peel, remove the seeds, and cut into small, even cubes. Look for squash that feels heavy for its size.
- Brussels sprouts: Trim the ends and cut them in half. Try to keep them similar in size so they roast evenly.
- Yukon gold potatoes: These have a naturally buttery flavor and creamy texture. Cut them into bite-sized cubes.
- Red onion: Adds a little sweetness as it roasts and brings beautiful color to the pan.
- Olive oil: Helps the vegetables roast and caramelize. Use a good-quality extra-virgin olive oil.
- Fresh thyme: Adds a lovely earthy, savory flavor. Fresh thyme is especially delicious with winter squash and potatoes.
- Fresh rosemary: A little goes a long way! Finely chop the rosemary so it distributes evenly.
For the balsamic maple dressing:
- Olive oil: The base of the dressing.
- Balsamic vinegar: Adds tanginess and a little sweetness. Use a good-quality balsamic vinegar.
- Fresh lemon juice: Brightens up the dressing and balances the maple syrup.
- Pure maple syrup: Adds just enough natural sweetness. Make sure you use pure maple syrup, not pancake syrup.
- Dijon mustard: Adds flavor and helps emulsify the dressing.
For serving:
- Parmesan cheese: Freshly grated Parmesan adds a salty, savory finish.
- Pistachios: Chopped pistachios add a delicious crunch. Toasted pistachios are especially good!
- Pomegranate arils: These add a beautiful pop of color and a little juicy sweetness that balances the roasted vegetables.
How to Make Roasted Fall Vegetables
This is a simple sheet pan recipe, and most of the work happens in the oven. Here is a little overview before you get started.
Prep the vegetables. Peel and cube the butternut squash and potatoes, trim the Brussels sprouts, and cut the red onion into chunks. Try to keep everything around the same size.
Get everything ready for roasting. Toss the vegetables with olive oil, salt, pepper, thyme, and rosemary. Make sure the vegetables are well coated before they go into the oven.
Let the oven do the work. Roast until the vegetables are tender and the edges are golden brown. Give everything a toss during roasting so the vegetables caramelize on multiple sides.
Whisk up the dressing. While the vegetables are in the oven, combine the balsamic vinegar, olive oil, lemon juice, maple syrup, and Dijon. Taste and adjust the seasoning if needed.
Bring everything together. Transfer the warm vegetables to a serving dish and drizzle with the dressing. Gently toss so all those delicious flavors come together.
Add the finishing touches. Sprinkle with Parmesan, pistachios, and pomegranate arils. Serve warm!
Tips for Making the Best Roasted Fall Vegetables
A few simple tips will help you get perfectly roasted, flavorful vegetables every time.
- Cut everything evenly. Cut the squash and potatoes into roughly 3/4-inch cubes. Keeping the vegetables similar in size helps them cook at the same rate.
- Don’t overcrowd the pan. This is probably the most important tip! Vegetables need room to roast. If they’re piled on top of each other, they’ll steam instead of caramelize. Use two baking sheets if needed.
- Use a hot oven. Roasting at 425°F helps the vegetables develop those delicious golden-brown edges while keeping the centers tender.
- Toss halfway through. Turning the vegetables during roasting helps them brown more evenly.
- Don’t skip the fresh herbs. Thyme and rosemary add so much flavor and pair beautifully with the squash, potatoes, and Brussels sprouts.
- Taste the dressing. Everyone’s balsamic vinegar is a little different. Taste the dressing before serving and adjust the salt, pepper, or maple syrup to your liking.
- Save the toppings for last. Add the Parmesan, pistachios, and pomegranate just before serving so the cheese stays fresh, the nuts stay crunchy, and the pomegranate adds a pretty finishing touch.
- Dress just before serving. For the best texture, drizzle the dressing over the vegetables right before serving.
How to Store
- Storing: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. If possible, store the dressing and toppings separately.
- Reheating: Reheat the vegetables in a 375°F oven until warmed through. You can also use an air fryer to bring back some of the crispy edges. The microwave works, too, but the vegetables will be softer.
- Make Ahead: You can peel and chop the vegetables a day ahead. Store them in separate airtight containers in the refrigerator. The dressing can also be whisked together ahead of time and refrigerated. Give it a good whisk before using. For the best results, roast the vegetables shortly before serving and add the toppings at the end.
Roasted Fall Vegetables with Balsamic Maple Dressing
Ingredients
For the vegetables:
- 2 cups cubed butternut squash, 3/4-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups cubed Yukon gold potatoes, 3/4-inch cubes
- 1 small red onion, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 sprigs fresh thyme
- 1 teaspoon finely chopped fresh rosemary
For the balsamic maple dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper, to taste
For serving:
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons chopped pistachios
- 3 tablespoons pomegranate arils
Instructions
- Roast the vegetables: Preheat oven to 425°F. Place the butternut squash, Brussels sprouts, potatoes, and red onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and add the thyme and rosemary. Toss well to coat and spread into an even layer. Roast for 30 to 40 minutes, tossing halfway through, until the vegetables are tender and nicely caramelized.
- Make the dressing: While the vegetables roast, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, and Dijon mustard in a small bowl. Season with salt and black pepper to taste.
- Dress and garnish: Drizzle the balsamic maple dressing over the roasted vegetables and toss gently to coat. Finish with Parmesan cheese, chopped pistachios, and pomegranate arils. Serve warm.
Notes
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Cut the vegetables into similar-sized pieces so they roast evenly.
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Spread the vegetables out in a single layer on the baking sheet. Use two pans if necessary to avoid overcrowding.
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Toss the vegetables halfway through roasting for even browning.
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Add the Parmesan, pistachios, and pomegranate arils just before serving.
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For the best texture, drizzle with the balsamic maple dressing right before serving.
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To make ahead, chop the vegetables and prepare the dressing up to one day in advance. Refrigerate separately.
Nutrition
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Variations
This recipe is easy to customize depending on what you have on hand or what you’re serving.
- Add sweet potatoes: Swap the Yukon gold potatoes for sweet potatoes for a little extra sweetness.
- Use different vegetables: Carrots, parsnips, delicata squash, and cauliflower are all delicious additions.
- Try different nuts: Pecans, walnuts, or toasted almonds are great in place of pistachios.
- Make it dairy-free: Simply leave off the Parmesan cheese. The vegetables and dressing have plenty of flavor on their own.
- Add goat cheese or feta: Crumbled goat cheese or feta is a delicious alternative to Parmesan and pairs beautifully with the balsamic maple dressing.
- Add dried cranberries: If pomegranates aren’t in season or you can’t find them, dried cranberries add a sweet-tart finish.
- Make it heartier: Toss in cooked farro or quinoa to turn this side dish into a satisfying grain salad.
Serving Suggestions
These roasted fall vegetables pair well with so many main dishes. Here are a few of my favorite ways to serve them:
- Turkey or Ham for Thanksgiving or Christmas dinner.
- Easy Skillet Chicken Thighs for an easy Sunday supper.
- Pork Tenderloin for a delicious fall dinner.
- Baked Salmon for a simple weeknight meal.
- Butternut Squash Soup for a seasonal vegetarian dinner.
You can also serve these vegetables over a bed of arugula or alongside a grain bowl for an easy lunch.
