25 Fall Vegetable Recipes Worth Making This Autumn

Fall vegetable recipes are what I cook the most once the weather cools down.

As soon as the markets fill up with squash, Brussels sprouts, carrots, and sweet potatoes, I start roasting everything, and the whole house smells amazing.

Here are 25 easy fall vegetable recipes, from simple roasted side dishes to cozy soups and hearty dinners.

Some are perfect for busy weeknights, and others are ideal for a slow Sunday lunch with family. Whichever you pick, you’ll get tender, flavorful vegetables everyone will enjoy.

25 Easy Fall Vegetable Recipes for Sides & Soups

#1 Air fryer Butternut Squash

Butternut squash is one of the best vegetables of the season, and the air fryer makes it easy. The squash turns tender inside with golden, lightly caramelized edges, without turning on the oven.

It’s a simple side for weeknights, and it’s also lovely tossed into salads or grain bowls.

Why I love it: Fall’s favorite squash, ready without heating up the oven.

Get the recipe: Air Fryer Butternut Squash

#2 Instant Pot Sweet Potatoes

Sweet potatoes cook up soft, creamy, and naturally sweet in the Instant Pot. It’s a hands-off method that works whenever you want sweet potatoes without waiting for the oven.

Add a little butter and a sprinkle of cinnamon or salt, and they’re ready as a side dish or a base for your favorite toppings.

Why I love it: Tender sweet potatoes with almost no effort.

Get the recipe: Instant Pot Sweet Potatoes

#3 Air Fryer Cauliflower

Cauliflower turns golden and slightly crispy in the air fryer while staying tender inside. It’s a simple, healthy side dish that works with whatever seasoning you like.

It’s perfect for weeknights, and the leftovers are good in salads or bowls.

Why I love it: Crispy edges and tender florets with very little work.

Get the recipe: Air Fryer Cauliflower

#4 Caldo Verde: Portuguese Green Soup

Caldo verde is a classic Portuguese green soup, and it’s a hearty way to enjoy leafy greens when the weather turns cold.

It’s warming and filling, and it’s lovely served with crusty bread on a chilly evening.

Why I love it: A traditional green soup that feels like a warm hug.

Get the recipe: Caldo Verde Recipe

#5 Creamy Broccoli Soup

This creamy broccoli soup is smooth, comforting, and made to warm you up on a cool day.

Serve it with a little grated cheese on top and some bread for dipping.

Why I love it: Simple, creamy comfort in a bowl.

Get the recipe: Creamy Broccoli Soup

#6 Cabbage Stir Fry With Garlic, Ginger And Soy Sauce

This cabbage stir fry is made with garlic, ginger, and soy sauce, and the cabbage gets golden, browned edges.

It’s a quick, budget-friendly side dish that goes with rice, noodles, or any main course.

Why I love it: Big flavor from an inexpensive vegetable.

Get the recipe: Cabbage Stir Fry Recipe With Garlic, Ginger And Soy Sauce

#7 Air Fryer Mushrooms With Soy Sauce and Garlic

Mushrooms get deeply savory in the air fryer, with soy sauce and garlic adding extra flavor.

They’re great as a side for steak or chicken, or stirred into pasta and rice.

Why I love it: Deep umami flavor with almost no effort.

Get the recipe: Air Fryer Mushrooms With Soy Sauce and Garlic

#8 Quick Oyster Mushrooms With Garlic

Oyster mushrooms cook quickly with garlic and turn tender, golden, and full of flavor.

Serve them as a side dish, spoon them over toast, or add them to pasta.

Why I love it: A quick, elegant side for mushroom lovers.

Get the recipe: Quick Oyster Mushrooms With Garlic Recipe

#9 3 Ingredient Roasted Asparagus And Brussels Sprouts

This roasted asparagus and Brussels sprouts side dish is simple and healthy, and it needs only three main ingredients. The oven brings out the best in both vegetables.

It’s a quick side for a busy weeknight, and it pairs with almost any main dish.

Why I love it: Three main ingredients and plenty of flavor.

Get the Recipe: 3 Ingredient Roasted Asparagus And Brussels Sprouts

#10 Easy Oven Roasted Chestnuts

Roasting chestnuts at home is easier than it sounds. In about 30 minutes, the oven turns them into soft, warm chestnuts that taste like fall.

Eat them as a snack, use them as a topping, or caramelize them for a special touch.

Why I love it: The coziest fall snack, ready in 30 minutes.

Get the Recipe: Easy Oven Roasted Chestnuts

#11 Pan Roasted Brussels Sprouts

These pan-roasted Brussels sprouts with bacon and maple are one of those sides that disappear fast. The sprouts get browned and tender, with smoky bacon and a touch of sweetness.

They’re great for Sunday dinner, date night, or holiday gatherings.

Why I love it: Smoky, sweet, and a crowd-pleaser even for sprout skeptics

Get the Recipe: Pan Roasted Brussel Sprouts

#12 Harissa Roasted Carrots

Harissa roasted carrots are a simple side with a lot of flavor. A maple and harissa marinade caramelizes in the oven, giving the carrots sweet, spicy, golden edges.

They work with roast chicken, grain bowls, or a holiday table.

Why I love it: Sweet heat that makes carrots exciting.

Get the Recipe: Harissa Roasted Carrots

#13 Easy Roasted Fall Vegetables

Baby potatoes, Brussels sprouts, and cranberries tossed with herbs and spices make a colorful fall side dish, and everything roasts together.

The cranberries add a tart pop, which makes it feel festive.

Why I love it: Fall colors and flavors in one easy side

Get the Recipe: Easy Roasted Fall Vegetables

#14 Garlic Herb And Parmesan Roasted Red Potatoes

Garlic, herbs, and Parmesan turn red potatoes into an excellent side dish. They come out crispy on the outside and tender inside, which is exactly how I like them.

They go with just about any main course, from roast chicken to steak.

Why I love it: Crispy, cheesy, and easy to pair with anything.

Get the Recipe: Garlic Herb And Parmesan Roasted Red Potatoes

#15 Roasted Beets

Roasted beets are simple once you know the tricks. This recipe shares tips for getting them tender and flavorful, including when to peel them and what kind of pan to use.

Serve them warm as a side or add them to salads.

Why I love it: Tender, sweet beets without the guesswork.

Get the Recipe: Roasted Beets

#16 Maple Roasted Butternut Squash

Maple roasted butternut squash could easily be the star of a holiday dinner or a weeknight meal. It needs just five ingredients and about 30 minutes.

The maple syrup caramelizes in the oven, so the squash turns sweet and golden.

Why I love it: Five ingredients and 30 minutes for a holiday-worthy side.

Get the Recipe: Maple Roasted Butternut Squash

#17 Roasted Acorn Squash

This maple roasted acorn squash is a delicious vegan side dish that works for any meal. The squash roasts until tender, with a touch of maple sweetness.

It looks beautiful on the table and is easy enough for a weeknight.

Why I love it: Vegan, simple, and perfect for fall.

Get the Recipe: Maple Roasted Acorn Squash

#18 Quick And Simple Fall Vegetable Soup

This quick and easy fall vegetable soup is packed with nutritious ingredients. It’s vegetarian, but hearty enough that even the meat eaters in the family will go back for a second bowl.

Make a pot on a chilly evening and serve it with crusty bread.

Why I love it: A cozy, nourishing soup the whole family enjoys.

Get the Recipe: Quick And Simple Fall Vegetable Soup

#19 Honey Roasted Vegetables With Rosemary

These honey-roasted vegetables with rosemary have a lovely, light sweetness. They’re vegetarian and gluten-free, so they work for almost everyone at the table.

They make a simple side for a weeknight or a holiday dinner.

Why I love it: Light sweetness and herby rosemary flavor.

Get the Recipe: Honey Roasted Vegetables With Rosemary

#20 Bacon Ranch Roasted Cauliflower

This bacon ranch roasted cauliflower is usually a side dish to grilled chicken or steak, but you can turn it into a full meal by adding any protein you like.

Roasted cauliflower and crispy bacon make a great combination for busy weeknights.

Why I love it: A side that can easily become dinner.

Get the Recipe: Bacon Ranch Roasted Cauliflower

#21 Basmati Rice Pilaf With Roasted Fall Vegetables

This steamed basmati rice pilaf is mixed with shaved Brussels sprouts and roasted fall vegetables, which makes it a healthy, flavorful side. It’s simple to make.

It’s a nice alternative to plain rice at a holiday meal.

Why I love it: A healthy rice side full of fall vegetables.

Get the Recipe: Basmati Rice Pilaf With Roasted Fall Vegetables

#22 Air Fryer Garlic Parmesan Roasted Carrots

These air fryer garlic Parmesan carrots are crispy, flavorful, and easy to make. The garlic and Parmesan give them a savory, cheesy coating.

They’re perfect for busy weeknights, because the air fryer does most of the work.

Why I love it: Crispy, cheesy carrots in the air fryer.

Get the Recipe: Air Fryer Garlic Parmesan Roasted Carrots

#23 30-Minute Pumpkin Curry

This pumpkin curry is a warm, cozy way to cook with pumpkin. It’s vegetarian and vegan, and it comes together in about 30 minutes.

Serve it over jasmine rice for a comforting dinner that feels different from the usual fall dishes.

Why I love it: Cozy pumpkin flavor in a quick plant-based dinner.

Get the recipe: 30-Minute Pumpkin Curry (Vegetarian and Vegan)

#24 Crispy Kale

Kale turns light and crispy in the air fryer, like a healthy chip you can snack on.

It’s a fast way to enjoy a leafy fall green, and it works as a snack or a crunchy topping for soups and salads.

Why I love it: A crunchy, healthy snack that’s ready fast.

Get the recipe: Crispy Kale, Air Fryer Recipe

#25 Fennel and Apple Salad with Pistachios

Crisp fennel and sweet apples make a fresh, crunchy salad with a nutty finish from pistachios.

It’s a bright, light side that balances heavier fall dishes and works well on holiday tables.

Why I love it: Fresh and crunchy, with the flavors of fall.

Get the recipe: Fennel and Apple Salad with Pistachios