Fall Vegetable Medley

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Bring the flavors (and colors!) of the season to your dinner table with this easy and healthy fall vegetable medley recipe.

Fall veggies in a serving dish.

Cooking with seasonal ingredients is one of the best ways to ensure fresh and delicious flavor. While it’s easy to turn to your pantry and rely on canned goods as the weather gets colder, we’re here to remind you that the fall and winter seasons don’t mean the end of fresh produce! In fact, there are plenty of fall vegetables that taste amazing when prepared with the right spices – like the butternut squash, peppers, shallots, and carrots in this fall vegetable medley. 

This healthy vegetable side dish pairs seasonal produce with cozy, earthy fall flavors like cinnamon, nutmeg, and turmeric. It’s an easy dish that brings the colors and flavors of autumn to your dinner table, no matter what you choose to serve it with.

A medley of fall vegetables in a baking dish.

Fall Veggie Medley Ingredients

Our healthy fall vegetable medley features 4 classic autumn veggies seasoned with a flavorful spice blend:

  • Butternut squash
  • Bell peppers – green, yellow, and red
  • Shallots
  • Carrots
  • Olive oil
  • Minced garlic
  • Garam masala
  • Paprika
  • Ground turmeric
  • Salt

Spices always make vegetables taste so much better. Our blend of garam masala, paprika, and ground turmeric accents the earthy flavors of these veggies, while providing notes of cinnamon and spice that just taste like fall.

We like to use three different colored bell peppers – green, yellow, and red – to brighten up this dish and bring the colors of the season to the dinner table. Along with orange butternut squash and carrots, this easy vegetable side dish looks just like fall foliage!

A baking dish filled with a fall vegetable medley.

How To Make Our Fall Vegetable Medley

This is one of the easiest fall veggie recipes you can make! Simply combine the veggies in a large baking dish, toss to coat them in oil and seasonings, and bake in the oven. 

You’ll bake our fall veggie medley covered with foil for part of the cooking time to steam the vegetables. This makes them super soft and tender so that they just melt in your mouth. We also find they soak up a ton of flavor from the spice blend this way.

Here are step-by-step instructions for how to make our fall vegetable medley:

  1. First, preheat the oven to 400 degrees F.
  2. Next, add the vegetables to a 9×13 glass baking dish. Drizzle with olive oil and add minced garlic, then toss to coat.
  3. Then, combine the garam masala, paprika, and ground turmeric in a small bowl. Sprinkle about one-third of the spice blend evenly over the veggies, then sprinkle with a pinch of salt, and toss gently with your hands. Add another third of the seasonings, and toss again. Then add the remaining spices and toss again, until the vegetables are coated evenly.
  4. Cover the baking dish with aluminum foil. 
  5. Finally, bake until the butternut squash is fork-tender, about 45 minutes. Then, remove the foil and bake for another 10 minutes or so.
  6. Serve hot.

Slicing the vegetables does take a bit of time, which is why we recommend buying a package of cubed butternut squash from the grocery store. It’s an easy shortcut that saves you a lot of time and effort upfront.

Adding the spice blend to the vegetables a little at a time really helps ensure you get an even coating. If you add it all at once, the spices tend to clump together and some bites may end up with no seasoning at all. Really make sure you’re tossing the vegetables until they’re covered in a light, even coating.

To check if the butternut squash is tender enough, gently stab it with a fork. If the tines pierce through the squash easily, it’s time to remove the foil and finish baking.

A fall veggie medley in a glass baking dish.

Fall Vegetable Medley Serving Suggestions

Oven-baked fall vegetables make a great side dish with grilled chicken, steak, or fish. You can also serve these veggies over quinoa for an easy fall harvest bowl.

A large batch of our fall vegetable medley is also perfect for serving at Thanksgiving or Christmas dinner. It’s easy to scale and will look beautiful on the table as part of your holiday spread!

Storing & Reheating Leftovers

Store leftover fall veggies in an air-tight container in the fridge for up to 4 days. Reheat in the microwave for about 2 minutes per serving, stirring halfway through.

If you need an easy and healthy side dish to go with your cozy fall dinner or Thanksgiving spread, try our fall vegetable medley recipe! Don’t forget to rate, comment, and share if you love it.


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Fall veggies in a serving dish.

Fall Vegetable Medley

Nicole
Bring the flavors (and colors) of the season to your dinner table with this easy and healthy fall vegetable medley recipe.
4 from 2 votes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Side Dish, Sides
Cuisine American
Servings 6 servings
Calories 97 kcal

Ingredients
 
 

  • 20 ounces cubed butternut squash
  • 3 large shallots roughly chopped
  • 2 medium carrots peeled and sliced
  • 1 medium green bell pepper roughly chopped into 1-inch pieces
  • 1 medium yellow bell pepper roughly chopped into 1-inch pieces
  • 1 medium red bell pepper roughly chopped into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon garam masala
  • ½ teaspoon paprika
  • ¼ teaspoon ground turmeric
  • 1 pinch salt

Instructions
 

  • First, preheat the oven to 400 degrees F.
  • Add butternut squash, shallots, carrots, and bell peppers to a large glass baking dish (we recommend using a 9×13 for a single batch). Drizzle olive oil over the veggies and add minced garlic, then gently toss with your hands to combine.
  • Next, add garam masala, paprika, and turmeric to a small bowl and stir to combine. Sprinkle about one-third of the spice blend evenly over the veggies, then add a pinch of salt. Toss gently with your hands to coat the veggies in the seasonings. Repeat with another third of the spices, and then with the remaining third of the spices until the vegetables are evenly coated in a light layer of seasoning.
  • Finally, cover the baking dish with aluminum foil and bake until the butternut squash is fork-tender, about 45 minutes. Uncover and continue baking for another 10 minutes. Serve hot.

Notes

Butternut squash: We recommend purchasing cubed butternut squash from the grocery store for this recipe – it will save you a ton of time and effort upfront!
Bell peppers: We like to use three different colored bell peppers – green, yellow, and red – to brighten up this dish and bring the colors of the season to the dinner table (it looks just like fall foliage!). But, you can always use 3 of the same color, or any color bell peppers you wish.
Seasoning the veggies: Adding the spice blend to the vegetables a little at a time really helps ensure you get an even coating. Tossing with your hands will also help the spices distribute among the veggies, much better than if you use a utensil.
Serving suggestions: This recipe is an easy, healthy vegetable side dish that goes great with chicken, steak, or fish. It’s also a beautiful side dish to include in your Thanksgiving or Christmas holiday dinner. Or, use it for our vegetarian quinoa harvest bowl recipe.
Storing & reheating leftovers: Store leftover fall veggies in an air-tight container in the fridge for up to 4 days. Reheat in the microwave for about 2 minutes per serving, stirring halfway through.

Nutrition

Calories: 97kcalCarbohydrates: 19gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 28mgPotassium: 563mgFiber: 4gSugar: 5gVitamin A: 14190IUVitamin C: 100mgCalcium: 63mgIron: 1mg
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Keyword bell pepper, butternut squash, carrots, christmas, fall, garam masala, garlic, healthy, olive oil, paprika, shallots, side dish, thanksgiving, turmeric
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4 from 2 votes (2 ratings without comment)

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