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 Roasted Fall Vegetables ?

You need 8 ingredients. The key ingredients include: Serves 8; Makes about ½ cups, 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces, 2 pounds red new potatoes (12 to 14), well scrubbed and quartered, 1 pound medium red onions (about 2 to 3), peeled and quartered, and more.

Is Roasted Fall Vegetables suitable as general?

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

How do I store leftover Roasted Fall Vegetables ?

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

Roasted Fall Vegetables Recipe

Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serves 8; Makes about ½ cups; 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 2 pounds red new potatoes (12 to 14), well scrubbed and quartered; 1 pound medium red onions (about 2 to 3), peeled and quartered; 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths; 4 to 6 garlic cloves, peeled and smashed; 3 tablespoons olive oil; Coarse salt and ground pepper

Try this homemade Roasted Fall Vegetables recipe the whole family will love. Made with butternut squash, red new potatoes, red onions and carrots. Easy …

This Roasted Fall Vegetables relies on simple, everyday ingredients such as serves 8; makes about ½ cups and olive oil. It comes together quickly and makes 4 servings, at about 2141 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

Serves 8; Makes about ½ cups
2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

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Quick Info

Servings
4 servings
Calories
2141 kcal
Category
General

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