This colorful sheet pan of fall roasted vegetables celebrates the best autumn flavors! Butternut squash, sweet potato, Brussels sprouts, and red onion are tossed in a simple seasoning, then roasted until deliciously caramelized and tender.
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Why You’ll Love My Roasted Fall Vegetables
- It’s an easy one-pan recipe. All you have to do is chop, season, and roast a few vegetables on a sheet pan. It’s simple, colorful, and pairs with a variety of mains.
- It highlights fall’s best flavors. You’ve got butternut squash, sweet potato, and Brussels sprouts combined with rosemary, sage, and thyme. It’s everything you love about fall, all mixed together!
- The caramelization makes all the difference. Roasting vegetables makes them taste 10x better as it brings out their natural sweetness. And those crispy edges are my favorite!
- It’s a great holiday side dish. When it comes to Thanksgiving side dishes, I have a lot of options. But if you’re looking for a simple, straightforward vegetable side dish, this one couldn’t be any easier.
When the weather starts to cool in fall, I find myself roasting all sorts of vegetables. ‘Tis the season for roasted vegetables, am I right? But instead of roasting individual sheet pans of sweet potato, butternut squash, or Brussels sprouts, let’s roast a medley of veggies!
What I especially love about this combination is that it adds more color variety and nutrients to your plate. The butternut squash and sweet potato bring natural sweetness, the Brussels sprouts bring that pop of green, and the red onion gets soft and caramelized. Plus, they all bring that earthy fall flavor when they’re tossed in a mix of rosemary, thyme, and sage (and the smell in your kitchen is divine).
This recipe follows up my summer roasted vegetables, which was such a reader favorite, so consider it the next in the series! I’m a fan of these easy sheet pan veggie mixes because you can make them again and again all season long. They’re perfect for serving alongside your favorite main like roast turkey or baked pork chops, and leftovers (if you’re lucky enough to have any) are great for meal prep.
Fall Vegetables I’m Using
- Butternut squash: This quintessential fall squash is my personal favorite, especially as it becomes wonderfully tender and slightly sweet when roasted. But you could also use acorn squash or delicata squash (and those you wouldn’t even have to peel).
- Sweet potato: As a lover of sweet potato recipes, I’m always looking for ways to enjoy more of it. And it adds another layer of earthy sweetness to the sheet pan.
- Brussels sprouts: These add a pop of green and a savory flavor which balances the sweeter butternut squash and sweet potato. I also love when those loose leaves get extra browned and crispy in the oven—yum!
- Red onion: Roasting red onion makes it tender and sweet. I like to cut it into fairly large wedges so the pieces don’t burn before the other veggies are cooked through.
- Seasoning: The seasoning on the veggies is a simple blend of olive oil, fresh garlic, dried rosemary, dried thyme, dried rubbed sage, salt, and black pepper. Think cozy fall flavor!
How to Make Fall Roasted Vegetables
First, season the vegetables. In a large mixing bowl, combine the butternut squash, sweet potato, Brussels sprouts, and red onion. Drizzle with the olive oil and add the garlic, rosemary, thyme, sage, salt, and pepper. Toss until everything is evenly coated.
Second, roast the vegetables. Spread the vegetables onto a baking sheet and roast for 30 to 35 minutes at 425°F (220°C). The veggies should be perfectly tender and caramelized around the edges. Also, scroll down a bit for my favorite serving suggestions!
Ways to spruce them up before serving: After they’ve roasted, you can sprinkle them with toasted pecans (or candied pecans), freshly grated parmesan, dried cranberries, fresh parsley, and/or a squeeze of fresh lemon juice or a drizzle of my maple mustard tahini dressing. Lots of ways to make them extra tasty!
Frequently Asked Questions
Yes, you can. I know peeling and cutting butternut squash can take a bit of time and effort, so you can swap in pre-cut if you’d like.
Yes, that’s always the best approach. If you feel your veggies are overcrowded on one sheet pan, it’s best to split them between two sheet pans. When your veggies are piled on top of each other they’re more likely to steam rather than roast, and they won’t get those deliciously caramelized edges.
All ovens cook slightly differently, but if you’re veggies are fully cooked and not caramelized, just turn on the top broiler for a minute or two. But do make sure to keep an eye on them so they don’t burn.
This is one recipe where I don’t recommend it. Roasting directly on an unlined metal pan gives you a little more browning and caramelization.
How I Mix and Match Meals With These Veggies
- For an easy, healthy dinner: I love pairing these fall vegetables with simple baked or roasted proteins. A few favorites are my roast chicken or meatloaf.
- For Thanksgiving dinner: In addition to a turkey centerpiece, they’re great next to beef tenderloin roast, prime rib, honey garlic pork tenderloin, or a rack of lamb.
- For a hearty breakfast: I’ll often serve them up alongside scrambled eggs, poached eggs, or oozy jammy soft-boiled eggs. This is my favorite way to eat more veggies and boost my breakfast fiber!
Meal Prep and Storage Tips
I honestly find myself meal prepping this recipe at least twice a month! Leftovers can be stored in the fridge for 4 to 5 days. Just note that they’ll soften a bit more over time and when reheated, but I don’t mind them that way.
More Roasted Vegetables
- Honey glazed carrots: A holiday staple!
- Roasted acorn squash: Big community favorite.
- Balsamic bacon Brussels sprouts: My family loves this side dish.
- Garlic herb roasted potatoes: Always a classic.
If you try these fall roasted vegetables, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Ingredients
- 1 small butternut squash, (about 2 pounds) peeled, halved, seeded, and sliced into 1-inch cubes
- 1 medium sweet potato, (about ¾ pound) peeled and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 large red onion, cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried rubbed sage
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional for serving: freshly grated parmesan, toasted pecans, dried cranberries, fresh parsley. lemon juice and/or my maple mustard tahini dressing.
Instructions
- Mix it all together. Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the butternut squash, sweet potato, Brussels sprouts, and red onion. Drizzle with the olive oil and add the garlic, rosemary, thyme, sage, salt, and pepper. Toss until everything is evenly coated.
- Roast the vegetables. Spread the vegetables onto a baking sheet. Roast for 30 to 35 minutes, or until the vegetables are tender and deeply caramelized around the edges.
- Serve. Enjoy these vegetables as a side dish alongside your favorite main dish or protein. If you'd like, you can sprinkle them with toasted pecans, freshly grated parmesan, dried cranberries, fresh parsley, and/or a squeeze of fresh lemon juice or a drizzle of my maple mustard tahini dressing.
Lisa’s Tips
- You can swap in delicata squash for the butternut squash. While I personally love butternut squash for this recipe, delicata squash has thin, edible skin, so there’s no need to peel it! Just slice and cut into 1-inch pieces.
- Once you peel and deseed the butternut squash, you’ll have around 1 ½ pounds of cubed butternut squash. Just in case you want it pre-sliced. 😉
- I like to slightly crush the dried rosemary between my fingers before adding to the mixing bowl for smaller pieces, rather than larger, woody pieces.
- Try to cut the vegetables into similar-sized pieces for even roasting. And if you love extra-crispy edges, you can always broil the vegetables for the last 2 to 3 minutes of cooking.
- Storage tip: Leftovers can be stored in the fridge for 4 to 5 days. Just note that they’ll soften a bit more over time and when reheated, but I don’t mind them that way.
Nutrition
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My Seasonal Series Continues
I’m so thrilled you guys wanted to see more of these seasonal sheet pan roasted veggies. And I’ve been loving all of the leftovers in my fridge! I find that when you’ve got prepped veggies in the fridge, it’s so much easier to hit your fiber intake for the day. Plus, it’s fun to get creative incorporating them into meals. How have you been enjoying them?
