There’s something effortlessly beautiful about a platter of roasted vegetables — especially when they’re in peak season. Fall produce like butternut squash, Brussels sprouts, and cauliflower is at its best this time of year: sweeter, more flavorful, and perfectly suited for high-heat roasting.

Cooking with seasonal ingredients not only enhances flavor and texture, but it also supports local growers and often means fresher, more nutrient-dense produce on your table. The natural sugars in fall vegetables caramelize beautifully in the oven, creating those golden edges and deep, savory notes that make simple dishes feel special.

Roasted until tender with crisp edges, this vegetable medley is the perfect side for cozy weeknights or a holiday table — a celebration of the season in its most delicious form.

This dish comes together with just a handful of ingredients and a simple roast in the oven — no complicated steps, just good technique and beautiful flavor.

Below you’ll find the full ingredient list and step-by-step instructions to recreate this vibrant roasted vegetable medley for your own table.

Serves: 4

Ingredients

2 small containers brussel sprouts, halved

1 head Cauliflower, cut into pieces

1 Butternut squash, chopped into cubes

1-2 tablespoons Olive oil

Lemon pepper seasoning (I used Kinder’s Lemon Pepper Seasoning)

All-purpose seasoning (I used Kinder’s Buttery Steakhouse Seasoning)

Directions

Preheat oven to 400° F. Meanwhile, in a large mixing bowl add all your vegetables, seasonings and olive oil. Stir until all the vegetables are coated in seasonings. On a large baking sheet add veggies. Roast veggies for about 20-25 minutes or until they start getting soft. Serve these with pork chops, chicken or even fish. Enjoy!

USDA Seasonal Produce Guide