Easy Roasted Beets and Butternut Squash with Herbs de Provence
If you think roasted vegetables are boring, this combination might change your mind.
These roasted beets and butternut squash bring together some of the best fall flavors: naturally sweet butternut squash, earthy caramelized beets, mellow roasted fennel, red onion, and savory herbs de Provence. Everything cooks together on one sheet pan until the edges are caramelized and the vegetables are tender.
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The secret is in how you prepare the vegetables before they go into the oven. Beets and butternut squash don’t cook in exactly the same way, and tossing everything together at once can leave you with stained squash and unevenly roasted vegetables. A few simple preparation tricks make a big difference.
This easy roasted fall vegetable recipe works as a colorful side dish for a weeknight dinner, a Thanksgiving-inspired meal, or meal prep. You can also turn it into a complete plant-based bowl with kale, avocado, chickpeas, tofu, or your favorite grain.
Keep reading for the best way to get tender vegetables with caramelized edges, easy ingredient substitutions, seasoning variations, storage tips, and plenty of ways to serve these roasted beets and butternut squash.
Why You’ll Love These Roasted Fall Vegetables
When the weather turns cooler, there’s no simpler (and more comforting) meal than a pan of vegetables roasting in the oven until the edges are golden and caramelized. Like these roasted veggies, here are a few more I keep in my regular rotation as the temps start to cool: cauliflower with chipotle coconut cream, roasted veggie bowl with miso dressing, and southwest rice bowl with roasted veggies.
These roasted fall vegetables are easy enough for a weeknight dinner but colorful and flavorful enough to serve alongside a holiday meal. The oven does most of the work, and roasting concentrates the vegetables’ natural flavors to turn them deliciously sweet as they roast.
Here’s why this recipe is worth adding to your fall rotation:
- Simple preparation: A handful of fresh vegetables, olive oil, and herbs are all you need.
- Full of fall flavor: Butternut squash becomes naturally sweet and caramelized, while beets add an earthy richness.
- Colorful and versatile: Serve as a side dish, add to salads and grain bowls, or use for meal prep.
- Easy to customize: Swap in your favorite seasonal vegetables or experiment with different herbs and seasonings.
- Naturally plant-based: The recipe is naturally vegan and makes an easy addition to a plant-based dinner.
The best part? You get all that flavor from simple ingredients and one hot oven.
Ingredients You’ll Need
You don’t need a long shopping list to make a tasty pan of roasted fall vegetables. A few seasonal vegetables, good olive oil, and savory herbs are enough to bring out the natural sweetness of everything on the pan.
- Butternut squash: The dish’s sweet, creamy centerpiece. Cut it into evenly sized cubes so it roasts at the same rate as the other vegetables.
- Beets: Earthy and naturally sweet, beets become tender and slightly caramelized as they roast. Red beets also add a beautiful pop of color to the finished dish.
- Fennel: Roasting mellows fennel’s distinctive flavor and brings out its natural sweetness. It adds a subtle contrast to the squash and beets.
- Red onion: Adds savory depth and develops sweet, caramelized edges in the oven.
- Garlic: A little fresh garlic adds another layer of savory flavor as it roasts alongside the vegetables.
- Olive oil: Helps the vegetables brown while carrying the herbs and seasonings across every piece.
- Herbs de Provence: This fragrant blend adds a savory, herby flavor that complements the sweetness of the roasted vegetables.
- Salt: Essential for bringing all of the individual flavors together.
A quick prep tip: Try to cut the vegetables into similarly sized pieces. We’ll get more into that below, but this helps them cook more evenly and means you won’t end up with perfectly tender squash while larger pieces of beet are still firm.
Printable Roasted Beets and Butternut Squash Recipe Card
Ingredients
- 2 cups beets, peeled and cut into bite sized pieces
- 3 cups butternut squash, peeled and cut into bite sized pieces
- 2 cups fennel bulb, thinly sliced
- 1 ½ cups red onion thinly sliced
- 1 tsp garlic, minced (about 2 cloves)
- 2 tsp herbs de provence, divided
- 1 tsp salt, divided
- 2 tbsp extra virgin olive oil, divided
Instructions
- Preheat the oven to 425℉. Line a large rimmed baking pan with parchment paper or aluminum foil.
- Place the diced butternut squash in a bowl. Toss it with 1 tbsp olive oil, half of the minced garlic, 1 tsp herbs de provence, and ½ tsp salt. Place on one side of the prepared baking pan.
- Place your thinly sliced fennel and onion next to the squash in the pan.
- Place the chopped beets in the bowl. Toss with the remaining olive oil, garlic, herbs de provence and salt. Transfer the beets to the other half of the pan.
- Roast for 40-50 minutes, or until tender. Stirring halfway through.
Ingredient Substitutions
One of the best things about roasted vegetables is how flexible they are. If you’re missing an ingredient or want to change things up, plenty of easy swaps work beautifully.
- Butternut squash: Try acorn squash, delicata squash, or sweet potato instead. Keep your pieces similar in size so they cook evenly.
- Red vs. golden beets: Both work well, but golden beets have a milder, slightly sweeter flavor and won’t release the deep red color that can stain the other vegetables, but red beets add a nice contrast to the colors in this meal.
- Fennel: Not a fan of fennel? Swap it for Brussels sprouts, carrots, or another favorite fall vegetable.
- Fresh vs. dried herbs: Dried herbs are convenient and work especially well for roasting, since they withstand the heat well. If using fresh herbs, add delicate herbs like parsley after roasting to keep them bright and fresh.
- Olive oil: You can use avocado oil or another neutral, high-heat cooking oil instead.
Don’t be afraid to mix and match. The key is to keep the vegetables roughly the same size and adjust cooking times if you substitute something that cooks faster or slower.
How to Prepare the Vegetables for Roasting
A little attention during prep can make a big difference once your vegetables hit the oven. The goal is simple: evenly sized pieces with enough room on the pan to brown properly.
Start by peeling and cutting the butternut squash and beets into roughly ¾- to 1-inch pieces. They don’t have to look perfectly identical, but keeping them close in size helps everything become tender at about the same time.
You can cut the fennel and red onion into slightly larger pieces since they soften and caramelize as they roast. If you’re using garlic, leave the cloves whole or roughly chop them depending on how intense you want the flavor.
One important trick is to keep the beets separate while seasoning. Beet juice can quickly turn the lighter vegetables pink, so tossing the beets with their own oil and seasonings helps keep the butternut squash looking bright and golden.
Before seasoning, make sure the vegetables aren’t overly wet. Excess moisture creates steam in the oven, and steam is the enemy of those delicious browned edges we’re after.
Tips for Getting Crispy, Caramelized Roasted Vegetables
Tender vegetables are good. Tender vegetables with deeply browned, caramelized edges are even better. Fortunately, getting that texture is more about technique than extra ingredients.
Give your vegetables some breathing room. Spread them across a large rimmed baking sheet in a single layer, leaving a little space between pieces. If the pan is overcrowded, the vegetables will trap moisture and steam instead of roasting.
A few other simple tricks help too:
- Dry the vegetables well before adding oil and seasonings.
- Don’t drown them in oil. A light coating is enough to encourage browning.
- Keep the pan uncovered so moisture can escape.
- Avoid cutting the vegetables too large, which can leave the centers undercooked before the edges brown.
- Turn or stir them during roasting so multiple sides can caramelize.
- Use a little cornstarch if you want especially crisp edges on vegetables that tend to release more moisture. Toss the oiled veggies in a light coating of cornstarch (1-2 tbsp).
And don’t worry if the vegetables look a little more browned than expected. Those dark, caramelized edges are where a lot of the flavor comes from!
5 Ways to Change the Flavor of this Dish
The basic recipe has a savory, herby flavor, but it’s easy to take these roasted fall vegetables in a completely different direction. Try one of these combinations the next time you make them.
Maple Fall
For an extra-cozy fall version, combine maple syrup, cinnamon, and rosemary and toss the vegetables with about half of it before roasting. The maple enhances caramelization, while cinnamon adds a hint of warmth. Drizzle the remainder on the veggies while they’re warm from the oven. A little goes a long way here.
Mediterranean
Brighten the vegetables with Italian seasoning, garlic, and lemon zest. Add the lemon zest (and a squeeze of lemon juice) after roasting to bring some freshness to the rich, caramelized vegetables.
Balsamic
Try balsamic vinegar, thyme, and black pepper for a sweet-and-tangy combination. Drizzle the balsamic over the finished vegetables rather than adding too much at the beginning, so the flavor stays bright.
Spicy
If you like a little heat, reach for smoked paprika, garlic, and chili flakes. The smoky paprika works particularly well with the sweetness of the butternut squash.
You can also combine these ideas to create your own signature seasoning blend—the beauty of roasted vegetables is that they’re remarkably hard to make boring. Let us know your favorite in the comments!
Turn These Roasted Veggies Into a Complete Meal
These roasted vegetables are delicious on their own, but they’re also an easy way to build a satisfying meal. Spoon them over quinoa, brown rice, or farro, then add chickpeas, butter beans, tofu, or tempeh for plant-based protein. For extra creaminess, add avocado, feta, or a drizzle of tahini dressing.
If you’re serving them as a side dish, they pair beautifully with roasted chicken, turkey, pork or grilled salmon. They’re especially good alongside a simple roast dinner, where their sweet, caramelized flavors balance richer main dishes.
You can also turn the leftovers into an easy fall salad by tossing the vegetables with kale or arugula. Add pumpkin seeds, walnuts, crumbled goat cheese or feta, then finish with a simple lemon or balsamic dressing.
For a cozy weeknight meal, combine the roasted vegetables with a grain, your favorite protein, and a flavorful sauce. It’s an easy way to turn a colorful side dish into a complete dinner.
Storage Tips
Have leftovers? Let the roasted vegetables cool, then transfer them to an airtight container and refrigerate for 3–5 days. Keep them separate from salad greens or other fresh ingredients so they don’t become soggy.
For the best texture, reheat them in a hot oven, air fryer, or skillet rather than the microwave. The extra heat helps bring back some of those delicious caramelized edges and keeps them from being too soggy. You can also enjoy them cold or at room temperature in grain bowls, salads, and wraps.
Frequently Asked Questions
All your answers to the most commonly asked reader questions!
Can I use frozen butternut squash?
Frozen butternut squash can work in a pinch, although it may not caramelize quite as well as fresh squash. Roast it straight from frozen and give the pieces plenty of space on the baking sheet to help excess moisture evaporate.
Can I roast beets without peeling them?
Small, thin-skinned beets can be roasted with the skin on, especially if you scrub them thoroughly first. For this recipe, peeling them before cutting makes the pieces easier to eat and gives the finished dish a more consistent texture.
Can I roast everything on one pan?
A single large sheet pan works as long as you spread the vegetables in a single layer with enough space between them. If the pan looks crowded, use two baking sheets instead—overcrowding traps moisture and can leave the vegetables soft rather than caramelized.
What temperature is best for roasting vegetables?
A temperature around 425°F (220°C) is a great choice for roasting vegetables because it’s hot enough to encourage browning while allowing the centers to become tender. Make sure the oven is fully preheated before you add the vegetables for the best caramelization.
Why did my squash turn pink?
The pink color usually comes from the natural juices released by the red beets during preparation and roasting. Toss the beets separately and keep them apart from the lighter vegetables until they’re on the baking sheet to prevent the beet juice from staining the butternut squash.
Can I prepare these vegetables ahead of time?
You can peel and chop the vegetables ahead of time and store them separately in the refrigerator until you’re ready to roast them. For the best texture, add the oil and seasonings just before they go into the oven.
Falling for Autumn Vegetables
Whether you’re serving them alongside a roast dinner or turning them into a hearty grain bowl, these roasted fall vegetables are an easy way to bring plenty of color and flavor to the table. With caramelized edges, tender centers, and lots of room for customization, they’re a recipe you’ll want to make all season long.
Give them a try, experiment with your favorite seasonings, and enjoy the best of fall’s cozy flavors!
More Roasted Veggie Recipes to Try
If you’re looking for more cozy, seasonal recipes, be sure to check out our other easy fall favorites, starting with the recipes linked below.
Ready to Bring Some Fall Flavor to the Table?
Try these roasted beets and butternut squash, then let us know how you made them your own in the comments!
