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Roasted Fall Vegetables with Herb Salad

Roasted Fall Vegetables with Herb Salad

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  • 1 fennel bulb with fronds
  • 5 Tbsp Country Crock® Plant Butter with Olive Oil
  • Kosher salt & fresh pepper

Recipe Preparation

Roast the vegetables:

  • Preheat the oven to 425°F. Line two half-sheet pans with parchment paper. Trim the fennel bulb into 1" wedges ( don't forget to reserve the fronds for later), and peel and cut the carrots into 1" pieces. Then, cut the brussel sprouts into halves, remove the seeds and trim the acorn squash into 1" wedges. Finally, remove the seeds from the Delicata squash slice it into 1/2 inch thick half-moons and peel and smash the garlic cloves but leave them whole.

  • In a large bowl, toss the prepared vegetables with the softened Country Crock® Plant Butter and season generously with kosher salt and pepper. Arrange in an even layer on the prepared sheet pans.

  • Place in oven and roast for 35-40 minutes, rotating pans halfway through, until tender and deeply golden brown. Allow to cool slightly and arrange on a serving platter.

Make pickled shallot and herb salad:

  • While the vegetables roast, slice the shallots very thinly and toss it with the lime juice and a pinch of salt. Let marinate for at least 10 minutes.

  • Tear the parsley, mint, cilantro and reserved fennel fronds by hand, just before serving. Toss with the pickled shallot and all of the lime pickling liquid. Arrange the dressed herb salad on top of the plated roasted vegetables and serve.

Recipe by Country Crock® Plant ButterReviews Section

Roasted Root Vegetable Salad with Chimichurri

This is really one of the best dishes to satisfy your (healthy) hunger cravings – root vegetable salad in rainbow colors.

They’re all roasted together and tossed with an herby/spicy dressing you’ll want to pour on everything.

In the kitchen, cooler weather means a shift toward the world of root vegetables — carrots, sweet potatoes and butternut squash in particular — all with the gorgeous color of spectacular autumn leaves.

The possibilities of fall and winter salads are an excellent reason to look forward to the seasons changing.

In fact, it might help take the edge off any melancholy feelings when summer starts to fade.

Roasted Vegetable Salad Ingredients:

To make this salad, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions.

  • Roasted vegetables – As pictured I used sweet potato, cauliflower, Brussels sprouts, carrots, radishes, red onion, and grape tomatoes. Highly recommend reading through the Oven Roasted Vegetable guide if you are a roasting newbie.
  • Kale – We prefer Lacinato kale (I like the texture better), but choose your favorite leafy greens.
  • Olive oil & lemon juice
  • Sea salt & black pepper
  • One batch of this Creamy Salad Dressing with Lemon & Feta – So so good!

How to make this Winter Pasta Salad

Like other pasta salads, this winter version is pretty easy to make! The kale is roasted first — which is really quick — then the the rest of the vegetables are roasted on one tray, while the chickpeas are roasted on the other. Basically it is a 3-step process. Kale: 8 minutes, mixed vegetables for 10 minutes, before adding the chickpeas, then another 10 minutes and finally a quick switching of place till everything is nice and golden brown. Simple!

While the vegetables roast, you can start to prepare the other ingredients. Bringing pasta water to a boil, cooking it until al dente and preparing the buttermilk dressing.

Once the veggies are roasted (tender and lightly browned), remove them from the oven. Add all of the ingredients to a large bowl, drizzle over the dressing and give everything a gentle toss until evenly coated. That’s it!

Balsamic Herb Roasted Vegetables

  • Author: Dietitian Debbie
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1 x
  • Category: side dish, vegetable
  • Method: roasted, oven, sheet pan
  • Cuisine: Vegan, Dairy Free, Gluten Free


Fall vegetables are tossed in a simple balsamic herb marinade with garlic and Italian seasoning and then roasted on a sheet pan until caramelized. These balsamic herb roasted vegetables make a simple side dish for any cozy winter meal.


  • 4 1/2 cups peeled and cubed butternut squash
  • 3 carrots, peeled and cut into 2″ pieces (thick pieces halved)
  • 15 – 20 Brussels sprouts, halved (tough stem and yellowed leaves removed)
  • 1/2 large red onion, cut into large wedges
  • 1 tablespoon vegan butter, melted (I like Miyokos vegan butter)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Peel and chop vegetables into similar size pieces. Add to a large mixing bowl.
  3. In a small mixing bowl, melt the vegan butter and then whisk in the olive oil, vinegar, Italian seasoning, garlic, salt, and black pepper.
  4. Pour marinade over chopped vegetables. Toss with a wooden spoon to coat the vegetables evenly.
  5. Transfer to a sheet pan and roast for 50-60 minutes or until vegetables are browned and fork tender.
  6. Once it has cooled enough, taste and add more sea salt and black pepper if needed.


If using other vegetables, the marinade will season about 2 1/2 lbs of chopped vegetables.

Fall Panzanella Salad

This fall panzanella salad is packed full of fresh roasted vegetables, dried cranberries, pine nuts, feta cheese, buttery toasted gluten free bread and drizzled with a maple syrup herb vinaigrette. This salad is 100% fall and perfect for the holidays!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 2-1/2 cups quartered Brussels sprouts
  • 2 cups cubed butternut squash
  • 1 cup cubed beets
  • Kosher salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 slices Udi's millet chia bread, cubed
  • 3 cups baby spinach
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pine nuts
  • 1/3 cup crumbled feta cheese

For dressing:

  • 1-2 cloves garlic, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/2 teaspoon finely minced fresh thyme
  • 1/2 cup olive oil
  • Kosher salt and pepper, to taste


Preheat oven to 425 degrees.

On a large baking sheet add Brussels sprouts, butternut squash and beets. Drizzle with a little olive oil and season with kosher salt and pepper. Roast for about 15 minutes or until roasted and delicious. Remove from the oven and let cool.

In a large skillet set over medium-high heat add butter and olive oil. Add in the cubed bread to the skillet and toss to evenly coat the bread in fat. Keep moving the bread around in the pan until the bread is toasty and delicious. Remove from the heat.

In a big bowl add spinach, roasted vegetables, toasted bread, dried cranberries, pine nuts and feta cheese. Toss gently to combine.

Drizzle the salad with desired amount of dressing and let the salad sit for a bit to soak up all that delicious dressing.

For dressing: Whisk together all ingredients except olive oil, kosher salt and pepper. Slowly drizzle in olive oil until fully combined. Season with kosher salt and pepper.

Note: add less olive oil if you want a thicker less oily dressing.

Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of Udi&rsquos Gluten Free. The opinions and text are all mine.

On The Stalk Roasted Brussels Sprouts - easy to roast right on the stalk!

Wednesday 11th of November 2020

Thursday 12th of December 2019

I made this salad today and really enjoyed it. Very delish! I only made a couple of changes, used Ezekiel bread (as I’m not gluten free) used sweet potato in place of the butternut squash and added grilled chicken spiced with Garam Marsala. I think the dressing was so perfect for this salad. Thank you for sharing this great recipe. I will make this for my daughter in law as she is gluten free!

Monday 10th of October 2016

This is a gorgeous salad..on point for Fall.

Amy @ Little Dairy on the Prairie

Saturday 8th of October 2016

I love panzanella salad! The colors in this one are gorgeous!

Saturday 1st of October 2016

This sounds like such a wonderful fall dinner! And it is also so pretty and colorful!

This maple balsamic dressing is my absolute favorite for this salad. The maple adds the perfect hint of fall flavor and pairs so nicely with the other ingredients. You could always use a classic balsamic dressing, vinaigrette or poppy seed dressing if preferred.

  • virgin olive oil
  • balsamic vinegar
  • maple syrup
  • dijon mustard
  • mayo or greek yogurt (optional for a creamier dressing)

Instructions: Whisk together all of the dressing ingredients. For a thicker and creamier dressing, add in the mayo or Greek yogurt. Then drizzle on top of salad. Store any leftover dressing in the fridge in an airtight jar for up to 2 weeks.

18 Recipes for Roasted Fall Vegetables

Brussels sprouts and potatoes and butternut squash – oh my! These roasted vegetable recipes are everything you need for the perfect fall side dish. Easy, healthy and flavorful, you’ll use produce that’s in season to make these tasty dishes. From garlic to balsamic to apples, the tasty additions to these roasted fall vegetables are winners!

Roasted Fall Vegetables with Rosemary

“These roasted veggies are so simple… cut up carrots, butternut squash, shallots, baby potatoes, parsnips, whole garlic cloves, fresh chopped rosemary all tossed in olive oil and roasted to perfection.” – Holly

Cranberry Pecan Roasted Vegetables

“Roasted butternut squash, brussel sprouts, and red onion make for an easy and gorgeous holiday side dish recipe! These oven roasted fall vegetables are amazingly flavorful with a simple maple cinnamon butter plus dried cranberries and pecans!” – Nichole

Rainbow Roasted Vegetables

“Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!” – Sabrina

Roasted Vegetables with Smashed Garlic

“Roasted Vegetables are the perfect fall staple for Friendsgiving and beyond! A mixture of our favorite vegetables are roasted until golden and caramelized. The veggies are tossed with tender roasted garlic cloves and get a creamy flavor boost from an easy hummus vinaigrette.” – Holly

Balsamic Roasted Fall Vegetables

“One of my favorite ways to prepare vegetables is to roast them. Fall and winter vegetables are particularly wonderful because they have so much natural flavor.” – Toni

Best Italian Roasted Vegetables

“We have an easy oven roasted vegetable recipe with an Italian twist. These oven baked veggies are so easy to make and are bursting with flavor. It’s the perfect roasted vegetable side dish that pairs well with any entree.” – Steph

Roasted Fall Vegetables with Apples & Gouda

“In this mix of roasted fall vegetables we’ve got butternut squash, Brussels sprouts, thinly sliced red onion, and apples. Yes, apples. It’s kind of the secret ingredient in this recipe, and every so often you’ll get a pop of sweetness that will surprise you. You’ll wonder why you don’t throw apples into every roasted vegetable dish you make.” – Natalie

Harvest Roasted Vegetables and Chickpeas

“Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!!” – Averie

Maple Roasted Brussel Sprouts and Butternut Squash

“Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.” – Alyssa

Balsamic Honey Roasted Veggies

“Roasted veggies are one of our absolute favorite, little-effort-required side dishes to make with dinner. The only real prep time involved is the time required to rinse and peel/chop the veggies. This is something you could definitely do in batches over the weekend or whenever you find yourself with an extra pocket of time. This version of roasted veggies features balsamic vinegar, honey and olive oil. It’s a savory, crunchy, sweet taste and you can use a variety of different vegetables.” – Devon

Roasted Beets and Carrots Salad with Burrata

“Roasted beets and carrots with sautéed beet greens tossed with honey rosemary vinaigrette and topped with burrata. A perfect fall vegetable side dish.” – Meseidy

Roasted Delicata Squash and Brussels Sprouts

“A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.” – Leslie

Roasted Root Vegetables

“These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be making them weekly. In this recipe, both Maple Balsamic and Parmesan Garlic Herb vegetables roast on the same baking tray to deliver two dynamic sides worthy of your Thanksgiving table!” – Jen

Roasted Brown Sugar Carrots [Spice Glaze]

“When most people think of Autumn, Pumpkin Spice comes to mind. But for me, it’s all about spiced brown sugar… on everything. And a bunch of gorgeous rainbow carrots is divine for a good drenching of a brown sugar spiked with cumin, coriander, and tarragon. Our Roasted Brown Sugar Carrots are both delectably sweet, with a lovely layer of aromatics.” – Eddie

Roasted Apple Cinnamon Sweet Potatoes

“These Roasted Apple Cinnamon Sweet Potatoes combine the best flavors fall has to offer, so if you’re looking for a side that will send everyone back for seconds this year, look no further. Warm roasted apples and cinnamon make this dish fragrant and flavorful, while sweet potatoes complete the hearty, home-cooked side dish.” – Nichole

Honey Roasted Butternut Squash with Cranberries and Feta

“Without further ado, here’s my all-time favorite butternut squash recipe. Hands-down. No question.” – Jenn

Roasted Carrots and Parsnips with Garlic, Citrus, and Sage

“Roasted root vegetables are an ideal winter side dish, and when they become brown and caramelized, they have a sweetness that can satisfy your sugar cravings.” – Clean Plates

Oven Roasted Vegetables

“This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!” – Tania

Warm Farro Salad with Roasted Vegetables and Fontina

Yield Serves 2 to 3 as a main dish

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • high-fiber
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 506
  • Fat 27.1 g (41.7%)
  • Saturated 7.3 g (36.6%)
  • Carbs 54.1 g (18.0%)
  • Fiber 9.1 g (36.3%)
  • Sugars 10.2 g
  • Protein 17.0 g (34.0%)
  • Sodium 647.7 mg (27.0%)


medium carrots, peeled and cut into small chunks

cremini mushrooms, cut into small chunks

garlic, peeled and quartered

of a small head of radicchio, cored and sliced into chunks

fontina cheese, cut into small cubes

Small handful of chopped parsley


Preheat the oven to 400 degrees F.

Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.

Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.

Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

♻️ Sustainable kitchen + cooking tips

We’re all about sustainability here at Fork in the Road, so here are some tips and tricks for getting the most out of your ingredients.

Take advantage of carrot and turnip season! Turnips are in season in the winter months, typically October through March in the northern hemisphere. Carrots are typically available year round here, so we usually enjoy this dish in the fall and winter.

Use your veggie scraps to reduce food waste! Don’t toss those peels and stems, put them into a soup pot and cover with water to make a food waste soup stock.

Don’t throw away carrot greens! Did you buy carrots with their leaves? Great! Reuse carrot tops in smoothies, carrot greens sauces, and even carrot leaves soup.