23 Flavorful Fall Vegetable Tray Recipes You’ll Love

As the air turns crisp and the leaves change color, it’s the perfect time to embrace seasonal cooking.

Fall vegetables offer rich flavors, hearty textures, and vibrant colors that make any meal feel cozy and comforting.

From sweet roasted squash to earthy root vegetables and savory Brussels sprouts, vegetable trays are a simple yet elegant way to showcase autumn produce.

Whether you’re hosting a holiday dinner, planning a weeknight meal, or looking for a healthy side, these 23 fall vegetable tray recipes provide inspiration for every occasion.

Each recipe is designed to be easy to prepare, visually stunning, and packed with flavor.

23 Flavorful Fall Vegetable Tray Recipes You’ll Love

Fall vegetable trays are a versatile and delicious way to celebrate the season’s bounty.

From simple roasted root medleys to elegant glazed trays with a touch of sweetness, there’s a recipe for every taste and occasion.

By using seasonal ingredients and a few thoughtful seasonings, you can transform ordinary vegetables into a centerpiece-worthy dish.

With these 23 fall vegetable tray recipes, you’ll have plenty of inspiration to keep your autumn meals colorful, flavorful, and satisfying.

Roasted Autumn Harvest Vegetable Tray

Celebrate the flavors of fall with this vibrant roasted vegetable tray, featuring sweet potatoes, Brussels sprouts, and carrots tossed with aromatic herbs and a touch of maple syrup.

This dish is perfect as a side for family dinners or holiday gatherings, filling your kitchen with warm, cozy aromas.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound Brussels sprouts, halved
• 3 large carrots, sliced diagonally
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine sweet potatoes, Brussels sprouts, carrots, and red onion.
3. Drizzle with olive oil and maple syrup, then sprinkle thyme, rosemary, salt, and pepper over the vegetables. Toss well to coat evenly.
4. Spread the vegetables in a single layer on a large baking tray.
5. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.
6. Remove from oven and let cool slightly before transferring to a serving platter. Garnish with fresh parsley if desired.

This roasted autumn vegetable tray is a feast for the eyes and the palate.

The combination of earthy vegetables and sweet maple glaze makes it an irresistible addition to any fall meal.

Maple-Glazed Fall Veggie Tray with Pecans

Sweet, nutty, and savory, this fall vegetable tray highlights the season’s bounty with butternut squash, parsnips, and a hint of maple glaze.

Topped with toasted pecans, it’s a crunchy, flavorful, and nutritious side dish.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 parsnips, peeled and sliced
• 1 red bell pepper, sliced
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• ½ cup toasted pecans

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the butternut squash, parsnips, bell pepper, and onion in a large mixing bowl.
3. Drizzle with olive oil and maple syrup. Sprinkle cinnamon, salt, and pepper. Toss until vegetables are evenly coated.
4. Spread the vegetables on a baking tray in a single layer.
5. Roast for 25–35 minutes until tender, stirring halfway.
6. Remove from oven, sprinkle with toasted pecans, and serve warm.

The combination of roasted vegetables with maple and crunchy pecans delivers an irresistible fall-inspired tray that’s both visually stunning and bursting with flavor.

Harvest Vegetable Tray with Balsamic Glaze

A sophisticated and colorful tray perfect for fall entertaining, this dish features roasted seasonal vegetables drizzled with a sweet balsamic glaze.

It’s a simple yet elegant way to highlight autumn produce.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 zucchini, sliced
• 2 bell peppers (yellow and orange), sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• Optional: fresh thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss pumpkin, zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
3. Spread the vegetables evenly on a baking tray. Roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.
4. While vegetables roast, combine balsamic vinegar and honey in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
5. Drizzle the glaze over the roasted vegetables and toss gently to coat. Garnish with fresh thyme.

This harvest vegetable tray is a perfect blend of sweet, tangy, and savory flavors, showcasing the best of fall produce.

It’s a crowd-pleaser that elevates any meal with minimal effort.

Spiced Autumn Root Vegetable Tray

This tray brings together the earthy flavors of roasted root vegetables, enhanced with warming fall spices.

It’s perfect for cozy dinners or as a vibrant side for holiday meals.

Ingredients:

• 2 large carrots, cut into sticks
• 2 parsnips, cut into sticks
• 2 medium sweet potatoes, cubed
• 1 small turnip, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss all the vegetables with olive oil, cinnamon, nutmeg, smoked paprika, salt, and pepper.
3. Spread the vegetables in a single layer on a baking tray.
4. Roast for 30–35 minutes, turning once halfway through, until tender and caramelized.
5. Remove from oven and garnish with chopped fresh parsley before serving.

This spiced autumn root vegetable tray is warm, aromatic, and full of fall flavor.

The combination of spices and caramelized vegetables makes it a comforting and festive addition to any table.

Autumn Mediterranean Vegetable Tray

A colorful and herbaceous tray inspired by Mediterranean flavors, featuring roasted zucchini, bell peppers, and eggplant with a hint of garlic and oregano.

Ideal for a light, flavorful side dish.

Ingredients:

• 1 zucchini, sliced into half-moons
• 1 eggplant, cubed
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: crumbled feta and fresh basil for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine zucchini, eggplant, bell peppers, and onion. Add olive oil, garlic, oregano, salt, and pepper, tossing to coat evenly.
3. Spread vegetables on a baking tray in a single layer.
4. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
5. Remove from oven and garnish with crumbled feta and fresh basil if desired.

This Mediterranean-style tray highlights the natural sweetness of fall vegetables with a fragrant herb profile, making it a colorful and nutritious side for any meal.

Maple-Roasted Brussels Sprouts and Squash Tray

Sweet and savory, this tray combines tender Brussels sprouts and butternut squash with a sticky maple glaze, creating a perfect fall-inspired side dish.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped walnuts for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts and butternut squash with olive oil, maple syrup, smoked paprika, salt, and pepper.
3. Spread the vegetables on a baking tray in a single layer.
4. Roast for 25–30 minutes, stirring halfway through, until golden brown and tender.
5. Remove from oven and sprinkle with chopped walnuts before serving.

This tray offers a delightful combination of sweet and savory flavors with a hint of crunch from walnuts, making it a must-have fall vegetable dish that’s both satisfying and visually appealing.

Honey-Roasted Carrot and Beet Tray

This tray is a celebration of earthy beets and sweet carrots, roasted to perfection with a drizzle of honey and aromatic herbs.

It’s a colorful, flavorful side that captures the essence of fall.

Ingredients:

• 3 medium carrots, peeled and cut into sticks
• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: crumbled goat cheese for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss carrots and beets with olive oil, honey, thyme, salt, and pepper.
3. Spread the vegetables on a baking tray in a single layer.
4. Roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
5. Serve warm, optionally garnished with crumbled goat cheese.

This honey-roasted carrot and beet tray delivers a perfect balance of sweet and earthy flavors, making it a standout dish for any fall meal.

Autumn Sweet Potato and Apple Tray

A warm, cozy tray that combines sweet potatoes and apples with cinnamon and nutmeg.

This sweet-and-savory side is ideal for fall dinners and holiday spreads.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 apples, cored and sliced
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt to taste
• Optional: chopped pecans for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and apples with olive oil, cinnamon, nutmeg, and salt in a large bowl.
3. Spread evenly on a baking tray.
4. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and apples are caramelized.
5. Sprinkle with chopped pecans before serving if desired.

The combination of sweet potatoes and apples with warm spices makes this tray a comforting, fall-inspired dish that’s both flavorful and aromatic.

Garlic Herb Fall Vegetable Tray

This tray showcases a medley of seasonal vegetables roasted with garlic and fresh herbs for a simple yet aromatic fall side dish.

Ingredients:

• 2 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss all vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Spread in a single layer on a baking tray.
4. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and fragrant.
5. Serve warm, optionally garnished with fresh herbs.

This garlic herb vegetable tray is a simple and elegant way to enjoy the flavors of fall, with fresh herbs enhancing the natural taste of the vegetables.

Fall Root Vegetable Medley Tray

A colorful and hearty tray featuring a mix of roasted root vegetables.

This dish is packed with flavor, nutrients, and the comforting essence of autumn.

Ingredients:

• 2 medium carrots, cut into sticks
• 2 parsnips, cut into sticks
• 1 small rutabaga, cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables with olive oil, smoked paprika, salt, and pepper.
3. Spread evenly on a baking tray.
4. Roast for 30–35 minutes, stirring halfway through, until tender and lightly caramelized.
5. Garnish with fresh parsley before serving.

This fall root vegetable medley tray is hearty, flavorful, and perfect for highlighting the best of seasonal produce.

Maple Dijon Roasted Vegetable Tray

Sweet maple syrup and tangy Dijon mustard create a flavorful glaze for this mix of fall vegetables, making it a standout side dish.

Ingredients:

• 2 cups butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, maple syrup, and Dijon mustard.
3. Toss vegetables in the glaze until evenly coated.
4. Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until caramelized and tender.
5. Serve warm as a flavorful fall side dish.

The combination of maple and Dijon gives this roasted vegetable tray a rich, sweet-and-savory flavor that’s perfect for autumn gatherings.

Fall Vegetable Tray with Pomegranate Glaze

A festive tray featuring roasted vegetables drizzled with a tangy-sweet pomegranate glaze, making it visually stunning and bursting with fall flavors.

Ingredients:

• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• Salt and pepper to taste
• Optional: pomegranate seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper. Spread on a baking tray.
3. Roast for 25–30 minutes until tender and caramelized.
4. Drizzle with pomegranate molasses and toss gently.
5. Garnish with pomegranate seeds before serving.

This fall vegetable tray is not only flavorful but also visually striking, with the bright pomegranate glaze adding a festive touch to your autumn table.

Sage and Brown Butter Roasted Vegetable Tray

A rich and aromatic tray that combines the nutty flavor of brown butter with fresh sage, enhancing roasted fall vegetables.

Perfect as a cozy side for dinner or holiday meals.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons unsalted butter
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and stir in chopped sage.
3. Toss vegetables with the brown butter and sage mixture, seasoning with salt and pepper.
4. Spread vegetables evenly on a baking tray.
5. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
6. Serve warm as a flavorful, aromatic fall side dish.

The combination of brown butter and sage elevates roasted vegetables, creating a decadent yet comforting tray perfect for fall gatherings.

Autumn Rainbow Veggie Tray

A colorful and nutritious tray featuring a mix of rainbow-colored vegetables, perfect for adding vibrancy to your fall table.

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, cubed
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss all vegetables with olive oil, oregano, salt, and pepper.
3. Spread vegetables on a baking tray in a single layer.
4. Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
5. Serve immediately as a colorful, healthy side.

This rainbow veggie tray is not only visually stunning but also packed with flavor, making it an ideal dish for fall meals or entertaining guests.

Rosemary Garlic Fall Vegetable Tray

A savory tray featuring roasted seasonal vegetables seasoned with garlic and fresh rosemary, delivering earthy and aromatic flavors.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine vegetables, olive oil, garlic, rosemary, salt, and pepper. Toss to coat evenly.
3. Spread vegetables on a baking tray in a single layer.
4. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
5. Serve warm as a fragrant fall side dish.

The combination of garlic and rosemary enhances the natural sweetness of roasted fall vegetables, creating a tray that’s both comforting and flavorful.

Maple Ginger Roasted Vegetable Tray

Sweet maple syrup paired with warm ginger adds a subtle kick to this roasted vegetable tray, giving it a cozy, autumnal flavor.

Ingredients:

• 2 cups carrots, sliced
• 2 cups sweet potatoes, cubed
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss vegetables with olive oil, maple syrup, ground ginger, salt, and pepper.
3. Spread evenly on a baking tray.
4. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
5. Serve warm as a sweet and slightly spicy fall side.

This tray is a delicious balance of sweet and spice, perfect for adding warmth and depth to any autumn meal.

Balsamic Glazed Autumn Vegetable Tray

Tangy balsamic glaze enhances the natural sweetness of roasted fall vegetables, creating a sophisticated and flavorful side dish.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Optional: fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper, then spread on a baking tray.
3. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
4. Drizzle balsamic vinegar over vegetables and toss gently. Garnish with fresh thyme if desired.
5. Serve warm.

The balsamic glaze adds a tangy sweetness that elevates the natural flavors of the vegetables, making this tray a perfect addition to any fall meal.

Harvest Veggie Tray with Cranberry Drizzle

Roasted autumn vegetables get a festive touch with a tart-sweet cranberry drizzle, perfect for fall and holiday gatherings.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• ¼ cup cranberry sauce or cranberry preserves
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper. Spread evenly on a baking tray.
3. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
4. Warm cranberry sauce slightly and drizzle over roasted vegetables.
5. Garnish with chopped parsley before serving.

This tray combines sweet, tart, and earthy flavors, making it a festive and visually appealing side dish for any fall or holiday meal.

Autumn Roasted Cauliflower and Carrot Tray

This tray features tender roasted cauliflower and carrots, seasoned with aromatic spices and a touch of olive oil, perfect for a healthy and colorful fall side.

Ingredients:

• 2 cups cauliflower florets
• 2 cups carrots, sliced
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower and carrots with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly on a baking tray.
4. Roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

This roasted cauliflower and carrot tray is a simple yet flavorful way to enjoy fall vegetables, with warm spices that enhance their natural sweetness.

Roasted Delicata Squash and Brussels Sprouts Tray

A sweet and savory fall tray combining delicata squash and Brussels sprouts, finished with a drizzle of olive oil and a sprinkle of fresh herbs.

Ingredients:

• 2 delicata squash, sliced into half-moons
• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss delicata squash and Brussels sprouts with olive oil, thyme, salt, and pepper.
3. Spread evenly on a baking tray.
4. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
5. Garnish with toasted pumpkin seeds before serving.

The natural sweetness of delicata squash paired with roasted Brussels sprouts makes this tray a hearty and festive addition to any fall meal.

Caramelized Fennel and Carrot Tray

This tray brings out the natural sweetness of fennel and carrots through roasting, accented with a touch of olive oil and sea salt.

Ingredients:

• 2 bulbs fennel, trimmed and sliced
• 3 large carrots, sliced diagonally
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: grated Parmesan for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss fennel and carrots with olive oil, salt, and pepper in a large bowl.
3. Spread vegetables on a baking tray in a single layer.
4. Roast for 25–30 minutes, stirring halfway through, until caramelized and tender.
5. Sprinkle with grated Parmesan if desired before serving.

This caramelized fennel and carrot tray offers a sweet, earthy flavor combination that is both elegant and comforting for fall meals.

Spicy Roasted Autumn Veggie Tray

A bold and flavorful tray featuring fall vegetables roasted with a blend of spices for a hint of heat, perfect for spice lovers.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups carrots, sliced
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss all vegetables with olive oil, chili powder, smoked paprika, salt, and pepper.
3. Spread evenly on a baking tray.
4. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
5. Serve warm as a spicy, flavorful side dish.

This tray combines the warmth of fall vegetables with a kick of spice, creating a bold and memorable side dish for any meal.

Apple Cider Roasted Vegetable Tray

This tray uses apple cider to glaze roasted fall vegetables, adding a subtle sweetness and tang that enhances their natural flavors.

Ingredients:

• 2 cups sweet potatoes, cubed
• 2 cups carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• ¼ cup apple cider
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper, then spread on a baking tray.
3. Roast for 20 minutes. Remove from oven, drizzle with apple cider, and stir.
4. Continue roasting for 10–15 minutes until tender and caramelized.
5. Garnish with thyme before serving.

The apple cider glaze adds a sweet, tangy layer of flavor to this tray, making it a deliciously seasonal side that highlights the best of fall produce.