Fall Roasted Vegetables

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The best sheet pan of fall roasted vegetables: butternut squash, sweet potato, Brussels sprouts, and red onion. So delicious and caramelized!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Fall roasted vegetables, Fall side dish, roasted vegetables

Servings: servings

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.

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.

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.