Go Back

Sheet Pan Roasted Fall Vegetables

Sheet pan roasted fall vegetables turn tender in a hot oven and brown at the edges for a colorful, savory side dish. Butternut squash, Brussels sprouts, carrots, and red onion roast together on one baking sheet with olive oil and dried thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 177
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb butternut squash peeled and cut into 3/4-inch cubes
  • 1 lb Brussels sprouts trimmed and halved
  • 12 oz carrots peeled and cut into 1/2-inch-thick pieces
  • 1 red onion medium, cut into 1-inch wedges
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the squash, Brussels sprouts, carrots, and red onion with the olive oil, salt, pepper, and thyme until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 30 to 35 minutes, turning them once halfway through, until tender and browned at the edges.

Notes

For the best browning, spread the vegetables in a single layer without crowding the pan. Refrigerate leftovers for up to 4 days; freezing is possible, though the vegetables may soften when reheated. Avocado oil can be used in place of olive oil.