Fall is my almost-favorite season. Summer still wins, and I am not quite ready to hand it over just because somebody puts a pumpkin on their porch. But fall recipes? Those I can absolutely get behind. Once the weather starts cooling down, we get back into comfort foods, break out the crockpot more and start thinking about what sounds good simmering away all afternoon.

Shaun and the kids love chili, but I have a rule: no chili until at least the end of September. And that is still pretty much summer here in Colorado. When chili and soup season finally arrive, we try to sneak in plenty of vegetables. But another one of my favorite ways to get veggies on the table is also one of the easiest: roast them. A sheet pan, whatever vegetables need to be used, a good olive oil, a little seasoning and a balsamic drizzle can do an awful lot for dinner. Sometimes we add cheese. Sometimes we don't. Either way, once oven season starts, this is a super tasty way to eat more vegetables without making another complicated recipe.

So, which olive oil and balsamic pairings are best for fall vegetables?

• For squash and sweet potatoes, try Wild Mushroom & Sage Olive Oil with Maple or Cinnamon Pear Balsamic.
• For Brussels sprouts, try Wild Mushroom & Sage with Cranberry Pear. 
• For cauliflower and broccoli, Garlic Olive Oil with Sicilian Lemon Balsamic is a great place to start.
• And for an everyday mixed vegetable tray, Tuscan Herb Olive Oil with Traditional Dark Balsamic is wonderfully versatile.

Here is how I would put those combinations to work...

A Quick Guide to Olive Oil and Balsamic Pairings for Fall Vegetables

Use this as a starting point rather than a strict set of rules. If you love a particular combination, try it on more than one vegetable.

• Butternut squash: Wild Mushroom & Sage Infused Olive Oil + Maple Dark Balsamic Vinegar.
  
• Brussels sprouts: Wild Mushroom & Sage Infused Olive Oil + Cranberry Pear White Balsamic Vinegar.
  
• Sweet potatoes: Garlic Infused Olive Oil + Cinnamon Pear Dark Balsamic Vinegar.
  Carrots and parsnips: Rosemary Fused Olive Oil + Cranberry Pear White Balsamic Vinegar.
  
• Cauliflower and broccoli: Garlic Infused Olive Oil + Sicilian Lemon White Balsamic Vinegar.
  
• Potatoes and red onion: Rosemary Fused Olive Oil + 18 Year Traditional Dark Balsamic Vinegar.
  
• Beets: Rosemary Fused Olive Oil + Cranberry Pear White Balsamic Vinegar.
  
• Cabbage wedges: Garlic Infused Olive Oil + Maple Dark Balsamic Vinegar.
  
• Mushrooms: Tuscan Herb Infused Olive Oil + Black Mission Fig Dark Balsamic.
  
• Mixed fall vegetables: Tuscan Herb Infused Olive Oil + 18 Year Traditional Dark Balsamic Vinegar.

Butternut Squash: Wild Mushroom & Sage Olive Oil + Maple Balsamic

Butternut squash already brings sweetness to dinner, so I like pairing it with something savory before adding a little balsamic. Our Wild Mushroom & Sage Infused Olive Oil gives squash an earthy, sage-forward flavor, while Maple Dark Balsamic Vinegar adds warm maple flavor with a sweet-tart finish.

Toss peeled squash cubes with the olive oil, salt and pepper. Roast until tender with some browned edges, then add a light drizzle of Maple Balsamic after the pan comes out of the oven. I would serve this beside a bowl of soup, spoon it over rice or add it to a warm grain bowl. A little crumbled goat cheese is lovely here, too, but the vegetables certainly don't need it. Acorn squash works with this pairing as well. If you want to turn squash into more of a meal, try our Wild Mushroom & Sage Stuffed Acorn Squash.

Brussels Sprouts: Wild Mushroom & Sage Olive Oil + Cranberry Pear Balsamic

Brussels sprouts are one of those vegetables where the cooking method really matters. I want browned edges and tender centers, rather than a crowded pan of steamed sprouts.
Wild Mushroom & Sage Olive Oil brings savory depth, and Cranberry Pear White Balsamic Vinegar adds fruity brightness that balances the sprouts beautifully.

Halve the sprouts, toss with olive oil and seasoning, and place as many as you reasonably can cut-side down. Give them room on the pan. Finish with Cranberry Pear Balsamic once they are roasted.Sometimes I would add a little blue cheese. Sometimes I would leave them alone and let that savory, sweet-tart combination do its thing. We already have a recipe for Cranberry Pear Balsamic & Wild Mushroom Sage Roasted Brussels Sprouts if you want a measured version.

Sweet Potatoes: Garlic Olive Oil + Cinnamon Pear Balsamic

Sweet potatoes do not need to be turned into dessert to taste good. For a savory starting point, roast them with Garlic Infused Olive Oil, salt and black pepper. Then finish with a small drizzle of Cinnamon Pear Dark Balsamic Vinegar. The garlic keeps the combination grounded, while the cinnamon and pear give it that cozy fall flavor. Start lightly with the balsamic. You can always add more at the table.

Cut the sweet potatoes into cubes or wedges, keeping the pieces reasonably similar in thickness so they cook at about the same rate. They do not need to look like they came out of a restaurant kitchen. This is a side I would put next to chili once chili season is officially allowed to happen. It also makes a good base for a bowl with beans, sautéed greens and a little cheese.

Carrots and Parsnips: Rosemary Olive Oil + Cranberry Pear Balsamic

Carrots and parsnips get sweeter as they roast, which makes them especially good with an herb-forward olive oil and a bright balsamic finish. Our Rosemary Fused Olive Oil brings warm rosemary flavor, while Cranberry Pear White Balsamic adds a little tartness and fruit.

Cut thicker carrots and parsnips lengthwise, then into manageable pieces. Toss with the oil, season and roast until tender. Drizzle with balsamic after cooking. If you want another layer of savory flavor, add a light sprinkle of Rosemary Garlic Olive Oil Dip before roasting. Yes, it is called an olive oil dip. It is also very useful on vegetables. Taste before adding extra salt, since the blend already contains salt.

This pairing works with roasted beets, too. Cook beets on a separate pan if you want to keep their color from spreading through everything else.

Cauliflower and Broccoli: Garlic Olive Oil + Sicilian Lemon Balsamic

Not every fall vegetable needs maple, cinnamon or a rich dark balsamic. Sometimes, especially beside a heavier dinner, I want something garlicky and bright. Garlic Infused Olive Oil with Sicilian Lemon White Balsamic Vinegar is a delicious combination for cauliflower and broccoli.

Roast the florets with Garlic Olive Oil, then add a small splash of the lemon balsamic at the end. It brings citrus flavor, sweetness and acidity, so use a lighter hand than you might with plain lemon juice. For seasoning, try a little Herb Delight Olive Oil Dip. Finish with Parmesan if that sounds good, or keep the vegetables cheese-free. This is also a good pairing for turning leftover roasted cauliflower into a lunch bowl with rice and chickpeas.

Potatoes and Red Onion: Rosemary Olive Oil + Traditional Dark Balsamic

Roasted potatoes are an easy sell at our house, and red onion makes a good addition to the pan. Rosemary Fused Olive Oil gives them a savory foundation. A light finish of 18 Year Traditional Dark Balsamic Vinegar adds sweetness and acidity without taking the dish in a fruity direction.

Cut the potatoes into small chunks and leave the onion in thicker wedges so it has a better chance of keeping up with the potatoes. Roast until the potatoes are tender and browned, then drizzle lightly. If you love the crisp edges most, add balsamic to individual portions just before eating rather than tossing the whole tray.

Cabbage Wedges: Garlic Olive Oil + Maple Balsamic

Cabbage deserves a spot in the fall vegetable rotation. One head can give you a generous tray of wedges, and roasting brings out a sweetness that is easy to miss when cabbage is raw.

Cut through the core to help the wedges hold together. Brush both sides with Garlic Infused Olive Oil, season and roast until the thicker parts are tender and some outer edges have browned. Finish with a little Maple Dark Balsamic. The garlic and maple make a simple vegetable feel like something you actually planned for dinner. Keep the wedges thick enough to stay together, but not so thick that the centers take forever to soften.

Mushrooms: Tuscan Herb Olive Oil + Fig Balsamic

For mushrooms, I would reach for Tuscan Herb Infused Olive Oil and Black Mission Fig Dark Balsamic. The savory herbs work with the mushrooms' earthy flavor, while the fig balsamic adds a richer, fruity finish.

Halve or quarter larger mushrooms, toss with the oil and spread them out. Mushrooms release moisture, so an overcrowded pan will make browning harder. Roast until tender and browned, then add a small drizzle of Fig Balsamic. Serve them over polenta, fold them into warm grains or put them beside roasted potatoes. This is also a combination I would try on a tray of mushrooms and thick onion wedges.

How to Roast Fall Vegetables with Olive Oil and Balsamic

You do not need a different roasting recipe for every vegetable. Start with this flexible method and adjust for what is on your pan.

For about 1½ pounds of prepared vegetables, start with 2 tablespoons of olive oil, salt and pepper or your preferred seasoning, and 1 to 2 teaspoons of balsamic for finishing. Use enough oil to lightly coat the vegetables rather than leave them sitting in a puddle.
Heat the oven to 400°F. Dry the vegetables well, cut them into reasonably similar sizes and toss with the olive oil and seasoning. Spread them in a single layer with a little space between pieces.

Begin checking broccoli, cauliflower and mushrooms around 20 minutes. Denser vegetables such as potatoes, beets and winter squash may need 30 to 45 minutes or longer, depending on their size. Turn or stir as needed, and use tenderness and browning as your guide.

After roasting, drizzle with balsamic, toss gently and taste. Add more balsamic in small amounts if needed. Add cheese at the end so it can soften against the warm vegetables.
When roasting several vegetables together, think about how quickly they cook. Small broccoli florets and big potato chunks are probably not going to finish at the same time. Use separate pans or add the faster-cooking vegetables later.

Should You Add Balsamic Before or After Roasting?

For these pairings, I recommend adding most of the balsamic after roasting. Balsamic brings sweetness and acidity, but its sugars can scorch during a long roast. Adding it at the end keeps the flavor clear and makes it easier to control how much you use.

If you want a slightly sticky coating, toss nearly cooked vegetables with a small amount of balsamic and return them to the oven briefly. Watch closely, especially around the edges of the pan.
You do not need to reduce the balsamic into a glaze for an everyday vegetable side dish. A simple drizzle is enough.

What Cheese Goes with Roasted Fall Vegetables?

Cheese is optional, but it can be a really good finishing touch. Goat cheese works well with squash, beets and Cranberry Pear Balsamic. Parmesan is lovely with cauliflower, broccoli, potatoes and savory herb oils. Blue cheese can be delicious with Brussels sprouts and a fruity balsamic, while feta gives carrots and sweet potatoes a salty finish.

I would start with a small amount so the vegetables and the oil-and-balsamic pairing still come through. Some nights we add it. Some nights we don't. Both count as dinner.

Turn Roasted Vegetables into More Than a Side Dish

A pan of roasted vegetables can do more than sit beside the main course. Spoon squash and mushrooms over rice. Add cauliflower to a bean bowl. Fold roasted carrots into a blended vegetable soup. Put leftover potatoes and onions beside eggs the next morning. And when Shaun and the kids get their chili, there is no reason a tray of roasted vegetables cannot be on the table, too. We can sneak vegetables into the pot and serve more alongside it.

The useful part is having a few flavor combinations you can repeat. Once you know you like Garlic and Sicilian Lemon or Wild Mushroom & Sage and Maple, you can work with whatever vegetables are already in the fridge.

Frequently Asked Questions About Fall Vegetable Pairings

What is the best olive oil for roasting fall vegetables?

A fresh extra virgin olive oil is a good all-purpose choice. For added flavor, try Garlic for cauliflower and broccoli, Rosemary for potatoes and root vegetables, Tuscan Herb for mixed trays, or Wild Mushroom & Sage for squash and Brussels sprouts.

What balsamic vinegar goes best with roasted vegetables?

Traditional Dark Balsamic is versatile across many vegetables. Maple and Cinnamon Pear work well with sweeter vegetables such as squash and sweet potatoes. Cranberry Pear adds a bright finish to Brussels sprouts, carrots and beets, while Sicilian Lemon is especially good with broccoli and cauliflower.

Can you roast vegetables with infused olive oil?

Yes. Cooking-friendly infused and fused olive oils make it easy to add garlic, herbs and other flavors while coating the vegetables for roasting. Follow any product-specific guidance, and use enough oil for a light, even coating.

Can I use white balsamic on roasted vegetables?

Absolutely. White balsamic is a great choice when you want a brighter finish with less dark coloring. Try Cranberry Pear on root vegetables or Sicilian Lemon on cauliflower and broccoli.

Why are my roasted vegetables soft instead of browned?

A crowded pan, wet vegetables or pieces that are too large can make browning harder. Dry the vegetables, give them room and use a second pan when needed. Add most of your balsamic after roasting so you are not introducing extra liquid at the start.

Which pairing should I buy first?

For an everyday starting point, I would choose Garlic Infused Olive Oil and 18 Year Traditional Dark Balsamic. For a distinctly fall combination, try Wild Mushroom & Sage Infused Olive Oil and Maple Dark Balsamic.

Oven Season Can Be Pretty Delicious

I am still going to defend summer as my favorite season. But a warm kitchen, something in the crockpot and a tray of vegetables roasting in the oven? That makes a pretty convincing case for fall. Start with a vegetable your family already likes. Pick an olive oil, add a little seasoning and finish with a balsamic that sounds good to you. Cheese is optional. Perfectly matching vegetable pieces are definitely optional. A tasty pan of vegetables that actually gets eaten is the goal.

xoxo,

Andi