How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oven-Roasted Fall Vegetables?

You need 8 ingredients. The key ingredients include: 1/2 Butternut Squash, Peeled, Seeded, Cut Into 1 1/2 Inch Cubes, 4 Red New Potatoes, Quartered, 2 Red Onions, Peeled And Quartered, 3 Carrots, Peeled, Halfed Lengthwise If Thick, Cut Into 1 1/2 Inch Lengths, and more.

Is Oven-Roasted Fall Vegetables suitable as general?

Yes, Oven-Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Oven-Roasted Fall Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Fall Vegetables Recipe

Name: Oven-Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Butternut Squash, Peeled, Seeded, Cut Into 1 1/2 Inch Cubes; 4 Red New Potatoes, Quartered; 2 Red Onions, Peeled And Quartered; 3 Carrots, Peeled, Halfed Lengthwise If Thick, Cut Into 1 1/2 Inch Lengths; 1 Red, Orange, Or Yellow Bell Pepper, Sliced; 3 Tablespoons Extra Virgin Olive Oil; 2 teaspoons Coarse Salt; 2 teaspoons Ground Pepper

Try this homemade Oven-Roasted Fall Vegetables recipe the whole family will love. Made with Butternut, Red New Potatoes, Red Onions and Carrots. Easy st…

This Oven-Roasted Fall Vegetables relies on simple, everyday ingredients such as red new potatoes, quartered, extra virgin olive oil, coarse salt and ground pepper. It comes together quickly and makes 4 servings, at about 325 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/2 Butternut Squash, Peeled, Seeded, Cut Into 1 1/2 Inch Cubes
4 Red New Potatoes, Quartered
2 Red Onions, Peeled And Quartered
3 Carrots, Peeled, Halfed Lengthwise If Thick, Cut Into 1 1/2 Inch Lengths
1 Red, Orange, Or Yellow Bell Pepper, Sliced
3 Tablespoons Extra Virgin Olive Oil
2 teaspoons Coarse Salt
2 teaspoons Ground Pepper

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Quick Info

Servings
4 servings
Calories
325 kcal
Category
General

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