Roasted Fall Vegetables with Italian Agrodolce Recipe
This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal!
What is Agrodolce
Agrodolce is a traditional Italian sauce that combines sweet and sour flavors. Its name comes from the Italian words “agro” (sour) and “dolce” (sweet). It is made by reducing red or white wine vinegar and honey or maple syrup, sometimes with additional aromatic ingredients like fresh herbs, vegetables, and spices to jazz up the flavor.
Italian agrodolce can be used as a glaze or sauce for meats like pork chops (pork agrodolce) or chicken (chicken agrodolce), as a versatile condiment for seasonal veggies, or even as a topping for fish or cheese plates. The sweet and sour, tangy contrast makes it a flavorful addition to all sorts of things, but today we’re using it for our Roasted Fall Vegetables Recipe!
Why You’ll Love These Roasted Fall Veggies with Agrodolce
Agrodolce is the Italian word for sweet and sour (technically sour and sweet) and refers to the delicious vinegar and syrup glaze that gets poured on the vegetables after they are roasted to perfection.
My version of this sweet and sour Italian condiment features sweet elements and a little touch of smokiness and heat from Fresno chiles. I smother this tangy sauce over my favorite Autumn vegetables and it’s a holiday-worthy side dish perfect for a simple Fall dinner or Thanksgiving dinner! It’s also easy enough to make for a weeknight meal, so the next time you’re in need side dishes, keep this recipe in your back pocket.
I taught this recipe in last year’s Thanksgiving class and made it for Thanksgiving at my home as well. I was looking at my notes from last year which said, “sooooo delicious! Everyone loved it. Make again next year.” Done!
- Adds a sweet and sour flavorful sauce to basic roasted vegetables.
- Super easy to make!
- Perfect side dish for Thanksgiving or any Fall/Winter holiday.
- Warm and cozy for cold weather!
For more homemade sauces and salad dressings check out these recipes: Easy Salmoriglio Sauce, Favorite Everyday Salad Dressings, and/or Walnut and Pomegranate Sauce.
Ingredient Notes
See the printable recipe card below for exact ingredient amounts and details.
- Autumnal vegetables: Parsnips, winter squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, and/or red onion are wonderful in this recipe.
- Extra virgin olive oil: I like to roast vegetables with olive oil.
- Pure maple syrup or agave nectar: Adds a nice sweet element to the agrodolce sauce.
- Fresno chile: A red pepper that is similar in size and heat level to a jalapeño but with thinner pepper walls.
- Red wine vinegar: Has a tangy flavor. I love using it in vinaigrettes and pickled onions.
- Lemon zest: You’ll need the zest of one lemon.
- Sea salt
Step-by-Step Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet pan with unbleached parchment paper.
- Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheet in an even layer and sprinkle with salt and black pepper.
- Roast in your preheated oven until fork tender and golden brown, about 30 minutes.
- Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar, and salt to a boil.
- Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.
Recipe Tips
- I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
- Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
- Cut your vegetables into sizes that will all cook at the same rate.
- Don’t boil the agrodolce syrup too much or it will evaporate!
- Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more.
Recipe Substitutions
- Fresno chile – jalapeno pepper
- Red wine vinegar – white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
- Maple syrup – honey or Lakanto liquid sweetener (if you can’t do carbs)
Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table.
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.
More Delicious Fall Recipes
- Roasted Brussels Sprouts, Red Onions, and Grapes
- Roasted Stuffed Fondue Pumpkin
- Chocolate Chunk Pecan Slab Pie
- Vegetarian Mushroom Wellington Recipe
My Thanksgiving ebook is available! Don’t waste hours of your time scouring my site, the internet and dozens of cookbooks. My ebook has everything you need to prepare Thanksgiving without stress! Seriously, EVERYTHING!
My 2022 Thanksgiving Cooking Class with 5 brand new recipes is ready! You watch on your own time and you can join a live zoom later in the month for Q&A if you have questions. You can purchase just this class, no commitment or a monthly subscription.
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Get the Recipe
Roasted Fall Vegetables with Italian Agrodolce
Ingredients
- 3 pounds mixed autumnal vegetables cut into 1-inch pieces* (about 10 cups)
- 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 1/2 Tablespoons pure maple syrup or agave
- 1 red Fresno chile thinly sliced
- 1/2 cup red wine vinegar
- Pinch of sea salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
- Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
- Roast until tender and golden brown, about 30 minutes.
- Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
- Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.
Notes
I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
Cut your vegetables into sizes that will all cook at the same rate.
Don't boil the agrodolce syrup too much or it will evaporate!
Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more. Recipe Substitutions
Fresno chile - jalapeno pepper
Red wine vinegar - white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
Maple syrup - honey or Lakanto liquid sweetener (if you can't do carbs) Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table. Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.
This recipe was originally posted in November 2022 and updated in August 2024.
