Go Back
To make these tasty Sheet Pan Fall Harvest Veggies, you will need: - 2 cups butternut squash, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 2 carrots, sliced - 1 cup sweet potatoes, peeled and cubed These vegetables bring color and flavor to your dish. Each one adds a unique taste and texture. For flavor, gather these seasoning ingredients: - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste Olive oil helps the veggies roast well. Thyme and garlic powder add a lovely aroma. Adjust salt and pepper to match your taste. To elevate your dish, consider these garnishes and optional ingredients: - Optional: 1/4 cup maple syrup for a sweet glaze - Fresh parsley for garnish Maple syrup adds a nice sweetness if you want it. Fresh parsley gives a bright touch at the end. Enjoy experimenting with these choices! First, wash all your vegetables well. This helps remove dirt and germs. Then, peel the butternut squash and sweet potatoes. Cube them into bite-sized pieces. Next, cut the Brussels sprouts in half. For the red onion, cut it into wedges. Finally, slice the carrots into rounds. Make sure all pieces are about the same size. This ensures even cooking. In a large bowl, combine the cut vegetables. Add 3 tablespoons of olive oil to the bowl. Then, sprinkle on 2 teaspoons of dried thyme and 1 teaspoon of garlic powder. Season with salt and pepper to taste. If you want a sweet touch, add 1/4 cup of maple syrup. Toss everything well, so all vegetables are coated in the oil and spices. This mix gives your dish great flavor. Preheat your oven to 425°F (220°C). Spread the seasoned veggies evenly on a large sheet pan. Make sure they are in a single layer. This allows them to roast evenly. Place the pan in the oven and set a timer for 25 to 30 minutes. Halfway through, flip the veggies to help them cook all around. When they are tender and caramelized, pull them out. Let them cool for a few minutes. Garnish with fresh parsley before serving for a pop of color. To get that golden, sweet taste, cut your veggies evenly. This helps them cook at the same rate. Toss them well with olive oil, salt, and spices. The oil helps them brown nicely. Roast at 425°F for 25 to 30 minutes. Flip them halfway through cooking. This step ensures all sides get that lovely caramelization. You can change up the veggies based on what you have. Try adding parsnips or turnips for a twist. You can also use kale instead of Brussels sprouts. If it's spring, swap in asparagus or baby carrots. Each veggie brings its own flavor. Don't be afraid to mix and match! For this recipe, you need a large bowl and a sheet pan. A sharp knife helps with cutting veggies. Use a spatula to toss them. Parchment paper is great for easy cleanup. If you have a timer, use it to track cooking time. These tools make your cooking smooth and fun! {{image_2}} You can switch up the veggies to make this dish your own. Try adding seasonal favorites like cauliflower, parsnips, or even beets. Each vegetable brings its unique taste and texture. You can also mix colors for a pretty look. Just remember to cut the veggies into similar sizes for even cooking. This way, everything finishes at the same time. Spices can take your sheet pan veggies to new heights. While thyme and garlic powder work great, you can also try adding paprika or cumin for a warm twist. A pinch of red pepper flakes can add a nice kick. Experiment with herbs like rosemary or oregano, too. The more you play with flavors, the more fun your dish will be. This recipe is already vegan and gluten-free, but you can enhance it further. Swap olive oil for avocado oil for a richer taste. If you want more sweetness, drizzle extra maple syrup before roasting. You can also add nuts or seeds for crunch after cooking. These small changes can make your meal even more exciting and suitable for everyone. After you enjoy your sheet pan fall harvest veggies, let them cool. Once cool, place them in an airtight container. This keeps the flavors fresh and stops the veggies from getting soggy. Store the container in the fridge. They will stay good for about 3-5 days. If you want to keep them longer, consider freezing. When it's time to reheat, you want to keep that delicious taste. The best way is to use the oven. Preheat the oven to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for 10-15 minutes. This method helps the veggies stay crispy. You can also microwave them. If you choose this, use a microwave-safe dish and cover it. Heat in short bursts to avoid overcooking. Freezing is a great option for long-term storage. Start by cooling the veggies completely. Then, place them in freezer-safe bags or containers. Squeeze out any air to prevent freezer burn. Label the bags with the date. They can stay in the freezer for up to 3 months. When you're ready to use them, thaw in the fridge overnight. You can then reheat them as mentioned above. Yes, you can use frozen vegetables. They make cooking easy and quick. Just remember to thaw them first. Frozen veggies may not get as crispy as fresh ones. This dish tastes best with fresh veggies, but frozen can work in a pinch. To add spice, use red pepper flakes or cayenne pepper. Start with a small amount. You can always add more if needed. Another option is to mix in a spicy sauce, like sriracha, before roasting. This adds flavor and heat at the same time. Serve these veggies right from the pan for a rustic feel. They pair well with roasted chicken or fish. You can also mix them into a salad for a hearty meal. Drizzle a little extra olive oil or balsamic glaze for added flavor. Enjoy them hot, or let them cool for a tasty cold dish. This blog post covered the key steps to make delicious Sheet Pan Fall Harvest Veggies. We discussed the best veggies, seasonings, and garnishes. I shared tips for perfect roasting and how to adapt the dish. We explored smart ways to store leftovers and answered common questions. In conclusion, this dish is simple, fun, and flexible. You can easily adapt it to match any season. Enjoy creating your own tasty variations and sharing them with others!

Sheet Pan Fall Harvest Veggies

Fall in love with the flavors of autumn with this easy sheet pan fall harvest veggies recipe! Combine butternut squash, Brussels sprouts, red onion, and sweet potatoes for a deliciously roasted dish. This healthy side is perfect for family dinners or holiday gatherings. Ready in just 45 minutes, it's a must-try for any fall feast. Click through to explore the full recipe and make your meals even more festive!
Print Recipe Pin Recipe

Ingredients
  

2 cups butternut squash, peeled and cubed

1 cup Brussels sprouts, halved

1 red onion, cut into wedges

2 carrots, sliced

1 cup sweet potatoes, peeled and cubed

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/4 cup maple syrup for a sweet glaze

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the butternut squash, Brussels sprouts, red onion, carrots, and sweet potatoes.

      Drizzle the olive oil over the vegetables and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss everything together until well coated.

        If using, drizzle maple syrup over the vegetables and toss again for an added sweetness.

          Spread the seasoned vegetables evenly on a large sheet pan.

            Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and caramelized, flipping them halfway through for even cooking.

              Once done, remove from oven and let cool for a few minutes.

                Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4