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This is one of my go-to fall sides—simple, hearty, and super versatile. Roasting broccoli, squash, and red onion together brings out their natural sweetness and gives you those crispy, caramelized edges everyone loves. It’s great served warm or at room temp, and works just as well as a side dish or tossed into a grain bowl or salad.
Chef Tips
- Cut the broccoli into uniform sizes. All broccoli should be around the same size. This will determine the overall cook time, and uniform size is important in preventing having undercooked, perfect, and overcooked pieces all on the same baking sheet.
- Coat the broccoli with olive oil, kosher salt, and black pepper. Oil is needed to help cook the vegetables properly, and to prevent burning and drying out. A general rule of thumb I use is about 2 tablespoons per pound of vegetable.
- Use high heat. I roast veggies at 400 or 425F, and this high heat brings out the best flavors of the vegetables!
- Don’t crowd the pan. Place the broccoli in an even layer on the baking sheet. Crowding the pan causes the vegetables to steam, which eliminates the purpose of roasting (and takes longer than expected).
- Look for golden brown edges. Delicious roast broccoli will have golden brown edges. These indicate the Maillard reaction has occurred, which means maximal caramelization and flavor.
Step by Step Instructions:
- Preheat the oven to 425F.
- Prep the broccoli florets – trim the broccoli into 1” -1.5” pieces. Thinly slice the red onion and cut the squash into ½” cubes.
- Add the broccoli onto a baking sheet and drizzle with a few tablespoons of olive oil, pinch of kosher salt, and black pepper. Top with a handful of the red onion and give everything a toss. Spread onto an even layer on the baking sheet.
- If there is space on the baking sheet, also add the squash. If not, use a new baking sheet. Drizzle with olive oil, salt, and pepper, and toss.
- Once the oven is preheated, add the sheet tray to the oven. Cook for 15 minutes, checking the veggies and flipping if needed after 10 minutes. The edges should be golden brown and you can try a piece to make sure it’s cooked to the tenderness you like.
- Plate and serve warm or at room temperature.
Serving ideas
- As a side with roasted chicken, salmon, or any protein
- Tossed into a quinoa or farro bowl with raisin vinaigrette
- Meal prepped for full meal lunch salad and paired with herby tahini dressing
FAQ – for the Roasted Fall Vegetables
Broccoli sized between 1-1.5” will need to roast at 425 degrees F for 10-12 minutes. I cut the squash into ½” pieces so it can cook in a similar time frame. Since squash is more dense than broccoli, it takes longer to cook, which is why you can cut it into smaller pieces compared to the broccoli.
When roasting broccoli, be sure to toss the vegetables with oil, salt, and pepper. Lay this on an even layer on a baking sheet, and roast for 10-15 minutes at 425 F. The cook time may vary on how your oven works and the size of the florets.
Roasted Fall Vegetables
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This is one of my go-to fall sides—simple, hearty, and super versatile. Roasting broccoli, squash, and red onion together brings out their natural sweetness and gives you those crispy, caramelized edges everyone loves. It’s great served warm or at room temp, and works just as well as a side dish or tossed into a grain bowl or salad.
Ingredients
- 2 lbs broccoli
- 2 cups of cubed squash
- 1/2 red onion
- neutral oil
- kosher salt
- black pepper
Instructions
- Preheat the oven to 425F.
- Prep the broccoli florets – trim the broccoli into 1” -1.5” pieces. Thinly slice the red onion and cut the squash into ½” cubes.
- Add the broccoli onto a baking sheet and drizzle with a few tablespoons of olive oil, pinch of kosher salt, and black pepper. Top with a handful of the red onion and give everything a toss. Spread onto an even layer on the baking sheet.
- If there is space on the baking sheet, also add the squash. If not, use a new baking sheet. Drizzle with olive oil, salt, and pepper, and toss.
- Once the oven is preheated, add the sheet tray to the oven. Cook for 15 minutes, checking the veggies and flipping if needed after 10 minutes. The edges should be golden brown and you can try a piece to make sure it’s cooked to the tenderness you like.
- Plate and serve warm or at room temperature.
Notes
The timing of the roasted vegetables will depend on the size of the vegetables and how your oven works. Check after 10 minutes and check every 2-3 minutes after to look for golden brown edges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: entertaining made easy
- Method: oven
- Cuisine: American
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