When it comes to cozy seasonal dishes, roasted fall vegetables are hard to beat. They’re tender, caramelized, and full of that naturally sweet flavor that only roasting brings out. Add a generous layer of whipped feta underneath, and suddenly you’ve turned your everyday veggies into the ideal appetizer or side dish for any fall gathering or holiday meal.

Overhead plate of roasted fall vegetables

Author’s Notes for Roasted Fall Vegetables

The secret to great roasted fall vegetables is simplicity. A drizzle of olive oil, a touch of salt and pepper, and the right mix of vegetables can transform your meal into something truly special. I love how the tangy whipped feta adds a Mediterranean twist. It pairs perfectly with the caramelized vegetables and toasted pine nuts. It’s a holiday favorite that’s still easy to make any night of the week.

If you enjoy dishes like Roasted Fennel and Tomatoes, Roasted Brussels Sprouts with Bacon, or a classic Green Bean Casserole, you’ll love these fall roasted vegetables. They also pair wonderfully with holiday mains such as Slow Cooker Turkey Breast, Fall-Harvest Turkey Breast, or Braised Lamb Shanks.

Main Ingredients and Substitutions

Refer to the recipe card to see the full list of ingredients with measurements!

Extra Virgin Olive Oil – Used for both roasting and blending. A good-quality olive oil makes a noticeable difference in the final flavor.
Butternut Squash – Gets a natural sweetness and creamy texture once roasted, adding warmth and balance to your fall roast vegetables. If you don’t have any on hand, sweet potatoes make an excellent substitute.
Brussels Sprouts – Develop a rich, nutty flavor in the oven that pairs beautifully with the creamy feta. You can swap them out for broccoli florets or cauliflower for a slightly different but equally delicious taste.
Shallots – Add a subtle sweetness and mild caramelized flavor that ties everything together. Red onions make a great backup if shallots aren’t available.
Mushrooms – Bring earthy, savory depth to the dish. Cremini or portobello mushrooms work well if you don’t have button mushrooms on hand.
Feta Cheese – The star of the whipped feta base. Use full-fat feta for the creamiest, most flavorful texture, or swap in goat cheese for a tangier twist.
Greek Yogurt – Gives the dip its smooth, tangy consistency. Whole or 2% yogurt works best for a perfectly creamy finish.
Pine Nuts – Add a buttery crunch and rich flavor when toasted. Walnuts or almonds make easy substitutes.

How to Make Perfect Fall Roasted Vegetables

Roast the Vegetables – Preheat your oven to 400°F (200°C). Spread olive oil on a large rimmed baking sheet, then add the mushrooms, Brussels sprouts, shallots, and butternut squash. Drizzle with the remaining oil, season with salt and pepper, and roast fall vegetables for 1 hour, tossing halfway through so everything browns evenly.
Prepare the Whipped Feta – In a food processor, combine feta, Greek yogurt, and lemon juice. Blend until smooth, then slowly drizzle in olive oil until the mixture becomes light and creamy. For an extra-silky texture, add a bit more olive oil (up to 5 tablespoons total). Taste and adjust seasoning; feta usually provides enough salt on its own.
Assemble the Dish – Spread the whipped feta on a serving plate or platter. Pile the fall roast vegetables on top and sprinkle with toasted pine nuts and fresh parsley. Serve and enjoy!

Mushrooms being chopped up on a cutting board

Chop the mushrooms into quarters

Shallots being cut up on a wooden cutting board

Cut up the shallots

Chop the Brussels sprouts in half

Baking sheet with olive oil spread on it

Spread olive oil on a baking sheet

Add the vegetables to the baking sheet and drizzle with olive oil

Season with salt and pepper

Place the feta, Greek yogurt and lemon juice in a processor

Blend until smooth

Roasted fall vegetables on a baking sheet

Toss the vegetables halfway through cooking

Spread the whipped feta onto a serving plate

Fall roasted vegetables being placed on the whipped feta

Top with the roasted fall vegetables

Garnishing fall roasted vegetables with pinenuts

Sprinkle with pine nuts and parsley

Storing, Reheating, and Make-ahead

When you roast fall vegetables, they keep beautifully for up to four days in the refrigerator. Just reheat them in a single layer at 375°F (190°C) until warmed through and slightly crisp.

Store leftover whipped feta and vegetables separately in airtight containers. The whipped feta stays fresh for about five days and just needs a quick stir before serving.

If making ahead, you can roast the vegetables earlier in the day and assemble before serving. The whipped feta can also be made a day ahead and brought to room temperature for the best texture.

Close up of roasted fall vegetables and whipped feta on a plate

Frequently Asked Questions

Can I use different vegetables for this recipe?

Absolutely. Any mix of fall roasted vegetables will work, such as carrots, parsnips, or sweet potatoes for added color and sweetness. Just cut them into similar sizes so everything cooks evenly and gets that nice caramelized finish.

Roasted Brussels sprouts with carrots and pine nuts on a decorative serving platter. — Delicious roasted Brussels sprouts with carrots, pine nuts, and herbs, perfect for European-inspired cuisine.

Can I make the whipped feta without a food processor?

Yes. Mash the feta with a fork until crumbly, then whisk in the yogurt and olive oil by hand. The texture won’t be as smooth, but it still makes a creamy, flavorful base for your roasted vegetables.

Should I serve roasted fall vegetables warm or cold?

Either! Served warm, the whipped feta softens and adds a rich, creamy touch, while chilled leftovers stay fresh and full of flavor, making them just as enjoyable the next day.