Sheet Pan Roasted Fall Veggies Healthy and Easy Dish

by
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 small butternut squash, peeled and cut into 1-inch cubes - 1 large red onion, cut into wedges - 2 cups Brussels sprouts, trimmed and halved - 1 red bell pepper, sliced into strips - 3 tablespoons extra-virgin olive oil - 2 teaspoons pure maple syrup - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Freshly ground salt and pepper to taste - Fresh parsley, chopped, for garnish Gather these fresh ingredients. Sweet potatoes and butternut squash bring sweetness. Brussels sprouts add a nice crunch. The red onion gives a slight bite. The red bell pepper adds color and flavor. For the seasonings, garlic powder, thyme, and smoked paprika work together perfectly. They add warmth and depth. Extra-virgin olive oil helps the veggies roast nicely. Maple syrup adds a touch of sweet. Make sure you have salt and pepper for taste. Fresh parsley will brighten your dish before serving. With these ingredients, you’re set to create a colorful and tasty dish that showcases the best of fall flavors. First, preheat your oven to 425°F (220°C). This step helps the veggies cook evenly. While the oven heats, prepare the vegetables. Take 2 medium sweet potatoes and 1 small butternut squash. Peel and cut them into 1-inch cubes. Next, grab 1 large red onion and cut it into wedges. For some color, use 2 cups of Brussels sprouts. Trim and halve them. Lastly, take 1 red bell pepper and slice it into strips. In a separate bowl, mix your flavor base. Pour in 3 tablespoons of extra-virgin olive oil. Add 2 teaspoons of pure maple syrup for a touch of sweetness. Now, add 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Don’t forget a pinch of salt and pepper. Whisk this all together until it combines well. Now it’s time to coat the veggies. In the large bowl with the cut vegetables, drizzle the olive oil mixture over them. Use your hands or a spatula to toss everything together. Make sure all the veggies are coated well. Next, spread the coated veggies out on a large baking sheet. Make sure they are in a single layer. This helps them roast evenly and get that nice caramelized texture. Roast the veggies in the preheated oven for 25-30 minutes. Halfway through, give them a stir to ensure even cooking. You want them to turn golden-brown and become fork-tender. Keep an eye on them. When they look done, carefully take the sheet pan out. Let them cool for 2-3 minutes before serving. They will be hot! Enjoy the sweet and savory flavors of your roasted veggies. To take the taste of your sheet pan roasted veggies to the next level, try adding fresh herbs like rosemary or sage. These herbs complement the sweet flavors of the veggies. You can also use herbs like oregano for a more earthy taste. I love to enhance caramelization by cutting the veggies into equal sizes. This helps them cook evenly. Another trick is to spread them out in a single layer on the pan. This allows air to circulate, making them crisp. Drizzle a bit more olive oil or maple syrup before roasting for extra sweetness. When it comes to serving, I like to make it fun. You can serve the veggies in a large bowl or right on the sheet pan. This way, everyone can see the vibrant colors. For a touch of freshness, sprinkle extra parsley on top. Pair these delicious veggies with proteins like roasted chicken or grilled fish. They also go well with grains like quinoa or brown rice. This makes for a balanced and healthy meal. Enjoy! {{image_4}} You can change the veggies based on what is in season. Try adding parsnips, carrots, or even turnips. These vegetables add great flavor and color to your dish. You might also want to mix in some root veggies like beets or sweet corn for a twist. For different flavors, consider using different herbs. Rosemary or sage can give a nice, warm taste. You can also use balsamic vinegar for a tangy kick. Don't be afraid to experiment with spices like cumin or curry powder too. This recipe is easy to adapt for different diets. To make it vegetarian or vegan, simply skip the honey or maple syrup if you prefer. Use a plant-based oil if you want to keep it vegan. If you need it to be gluten-free, you're in luck! This recipe is naturally gluten-free. Just make sure all your spices and seasonings are gluten-free too. Enjoy your meal without worry! To keep your roasted veggies fresh, store them in the fridge. First, let them cool to room temperature. Next, place them in an airtight container. They will stay good for about 4 to 5 days. You can also use a glass or plastic container with a tight lid. Avoid using metal containers, as they can alter the taste. When reheating, aim to keep the texture crisp. The best method is to use the oven. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. This will help them regain their roasted charm. If you’re short on time, the microwave works too. Just heat them in short bursts to avoid sogginess. To freshen up leftovers, drizzle a little olive oil before reheating. This adds moisture and flavor back into your veggies. You can also sprinkle some fresh herbs on top. This simple touch can make your dish feel new again. Can I substitute the vegetables in this recipe? Yes, you can replace any veggies you like. Try carrots, parsnips, or pumpkin. Just cut them into similar sizes for even cooking. How do I ensure my veggies don't get soggy? To keep your veggies crisp, make sure to space them out on the sheet pan. Use a single layer for roasting. Stir them halfway through cooking for even heat. What other spices go well with fall veggies? You can use rosemary, sage, or cumin for a new flavor twist. A pinch of chili powder adds a fun kick too. Feel free to mix and match spices. How to make this recipe ahead of time? You can chop the veggies a day early. Store them in an airtight container in the fridge. Mix the oil and spices, and keep them separate until you’re ready to roast. This recipe for sheet pan roasted veggies highlights ingredients like sweet potatoes, butternut squash, and Brussels sprouts. You learned how to prepare, mix, and roast these vegetables perfectly. I shared tips on maximizing flavor and serving suggestions. Don't forget to consider seasonal alternatives and dietary needs for variety. Store and reheat leftovers easily to enjoy them later. Overall, this dish is versatile, healthy, and simple. Try it, and enjoy delicious veggies that everyone will love!

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Get ready to savor the flavors of fall with my Sheet Pan Roasted Fall Veggies! This healthy and easy dish features sweet potatoes, butternut squash, and Brussels sprouts, all roasted to perfection. You’ll learn how to mix simple seasonings and create a delightful meal that’s perfect for any occasion. Ready to transform your dinners? Let’s dive into this tasty recipe together!

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Ingredients

List of Ingredients

– 2 medium sweet potatoes, peeled and cut into 1-inch cubes

– 1 small butternut squash, peeled and cut into 1-inch cubes

– 1 large red onion, cut into wedges

– 2 cups Brussels sprouts, trimmed and halved

– 1 red bell pepper, sliced into strips

– 3 tablespoons extra-virgin olive oil

– 2 teaspoons pure maple syrup

– 1 teaspoon garlic powder

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Freshly ground salt and pepper to taste

– Fresh parsley, chopped, for garnish

Gather these fresh ingredients. Sweet potatoes and butternut squash bring sweetness. Brussels sprouts add a nice crunch. The red onion gives a slight bite. The red bell pepper adds color and flavor.

For the seasonings, garlic powder, thyme, and smoked paprika work together perfectly. They add warmth and depth. Extra-virgin olive oil helps the veggies roast nicely. Maple syrup adds a touch of sweet.

Make sure you have salt and pepper for taste. Fresh parsley will brighten your dish before serving. With these ingredients, you’re set to create a colorful and tasty dish that showcases the best of fall flavors.

Step-by-Step Instructions

Preparing the Oven and Vegetables

First, preheat your oven to 425°F (220°C). This step helps the veggies cook evenly. While the oven heats, prepare the vegetables. Take 2 medium sweet potatoes and 1 small butternut squash. Peel and cut them into 1-inch cubes. Next, grab 1 large red onion and cut it into wedges. For some color, use 2 cups of Brussels sprouts. Trim and halve them. Lastly, take 1 red bell pepper and slice it into strips.

Mixing the Flavor Base

In a separate bowl, mix your flavor base. Pour in 3 tablespoons of extra-virgin olive oil. Add 2 teaspoons of pure maple syrup for a touch of sweetness. Now, add 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Don’t forget a pinch of salt and pepper. Whisk this all together until it combines well.

Roasting the Veggies

Now it’s time to coat the veggies. In the large bowl with the cut vegetables, drizzle the olive oil mixture over them. Use your hands or a spatula to toss everything together. Make sure all the veggies are coated well.

Next, spread the coated veggies out on a large baking sheet. Make sure they are in a single layer. This helps them roast evenly and get that nice caramelized texture.

Cooking Time and Tips for Perfect Roasting

Roast the veggies in the preheated oven for 25-30 minutes. Halfway through, give them a stir to ensure even cooking. You want them to turn golden-brown and become fork-tender.

Keep an eye on them. When they look done, carefully take the sheet pan out. Let them cool for 2-3 minutes before serving. They will be hot! Enjoy the sweet and savory flavors of your roasted veggies.

Tips & Tricks

Achieving Optimal Flavor

To take the taste of your sheet pan roasted veggies to the next level, try adding fresh herbs like rosemary or sage. These herbs complement the sweet flavors of the veggies. You can also use herbs like oregano for a more earthy taste.

I love to enhance caramelization by cutting the veggies into equal sizes. This helps them cook evenly. Another trick is to spread them out in a single layer on the pan. This allows air to circulate, making them crisp. Drizzle a bit more olive oil or maple syrup before roasting for extra sweetness.

Serving Suggestions

When it comes to serving, I like to make it fun. You can serve the veggies in a large bowl or right on the sheet pan. This way, everyone can see the vibrant colors. For a touch of freshness, sprinkle extra parsley on top.

Pair these delicious veggies with proteins like roasted chicken or grilled fish. They also go well with grains like quinoa or brown rice. This makes for a balanced and healthy meal. Enjoy!

Variations

Seasonal Veggie Alternatives

You can change the veggies based on what is in season. Try adding parsnips, carrots, or even turnips. These vegetables add great flavor and color to your dish. You might also want to mix in some root veggies like beets or sweet corn for a twist.

For different flavors, consider using different herbs. Rosemary or sage can give a nice, warm taste. You can also use balsamic vinegar for a tangy kick. Don’t be afraid to experiment with spices like cumin or curry powder too.

Dietary Adjustments

This recipe is easy to adapt for different diets. To make it vegetarian or vegan, simply skip the honey or maple syrup if you prefer. Use a plant-based oil if you want to keep it vegan.

If you need it to be gluten-free, you’re in luck! This recipe is naturally gluten-free. Just make sure all your spices and seasonings are gluten-free too. Enjoy your meal without worry!

Storage Info

Storing Leftovers

To keep your roasted veggies fresh, store them in the fridge. First, let them cool to room temperature. Next, place them in an airtight container. They will stay good for about 4 to 5 days. You can also use a glass or plastic container with a tight lid. Avoid using metal containers, as they can alter the taste.

Reheating Tips

When reheating, aim to keep the texture crisp. The best method is to use the oven. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. This will help them regain their roasted charm. If you’re short on time, the microwave works too. Just heat them in short bursts to avoid sogginess.

To freshen up leftovers, drizzle a little olive oil before reheating. This adds moisture and flavor back into your veggies. You can also sprinkle some fresh herbs on top. This simple touch can make your dish feel new again.

FAQs

Common Questions About Sheet Pan Roasted Veggies

Can I substitute the vegetables in this recipe?

Yes, you can replace any veggies you like. Try carrots, parsnips, or pumpkin. Just cut them into similar sizes for even cooking.

How do I ensure my veggies don’t get soggy?

To keep your veggies crisp, make sure to space them out on the sheet pan. Use a single layer for roasting. Stir them halfway through cooking for even heat.

What other spices go well with fall veggies?

You can use rosemary, sage, or cumin for a new flavor twist. A pinch of chili powder adds a fun kick too. Feel free to mix and match spices.

How to make this recipe ahead of time?

You can chop the veggies a day early. Store them in an airtight container in the fridge. Mix the oil and spices, and keep them separate until you’re ready to roast.

This recipe for sheet pan roasted veggies highlights ingredients like sweet potatoes, butternut squash, and Brussels sprouts. You learned how to prepare, mix, and roast these vegetables perfectly. I shared tips on maximizing flavor and serving suggestions. Don’t forget to consider seasonal alternatives and dietary needs for variety. Store and reheat leftovers easily to enjoy them later. Overall, this dish is versatile, healthy, and simple. Try it, and enjoy delicious veggies that everyone will love!

- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 small butternut squash, peeled and cut into 1-inch cubes - 1 large red onion, cut into wedges - 2 cups Brussels sprouts, trimmed and halved - 1 red bell pepper, sliced into strips - 3 tablespoons extra-virgin olive oil - 2 teaspoons pure maple syrup - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Freshly ground salt and pepper to taste - Fresh parsley, chopped, for garnish Gather these fresh ingredients. Sweet potatoes and butternut squash bring sweetness. Brussels sprouts add a nice crunch. The red onion gives a slight bite. The red bell pepper adds color and flavor. For the seasonings, garlic powder, thyme, and smoked paprika work together perfectly. They add warmth and depth. Extra-virgin olive oil helps the veggies roast nicely. Maple syrup adds a touch of sweet. Make sure you have salt and pepper for taste. Fresh parsley will brighten your dish before serving. With these ingredients, you’re set to create a colorful and tasty dish that showcases the best of fall flavors. First, preheat your oven to 425°F (220°C). This step helps the veggies cook evenly. While the oven heats, prepare the vegetables. Take 2 medium sweet potatoes and 1 small butternut squash. Peel and cut them into 1-inch cubes. Next, grab 1 large red onion and cut it into wedges. For some color, use 2 cups of Brussels sprouts. Trim and halve them. Lastly, take 1 red bell pepper and slice it into strips. In a separate bowl, mix your flavor base. Pour in 3 tablespoons of extra-virgin olive oil. Add 2 teaspoons of pure maple syrup for a touch of sweetness. Now, add 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Don’t forget a pinch of salt and pepper. Whisk this all together until it combines well. Now it’s time to coat the veggies. In the large bowl with the cut vegetables, drizzle the olive oil mixture over them. Use your hands or a spatula to toss everything together. Make sure all the veggies are coated well. Next, spread the coated veggies out on a large baking sheet. Make sure they are in a single layer. This helps them roast evenly and get that nice caramelized texture. Roast the veggies in the preheated oven for 25-30 minutes. Halfway through, give them a stir to ensure even cooking. You want them to turn golden-brown and become fork-tender. Keep an eye on them. When they look done, carefully take the sheet pan out. Let them cool for 2-3 minutes before serving. They will be hot! Enjoy the sweet and savory flavors of your roasted veggies. To take the taste of your sheet pan roasted veggies to the next level, try adding fresh herbs like rosemary or sage. These herbs complement the sweet flavors of the veggies. You can also use herbs like oregano for a more earthy taste. I love to enhance caramelization by cutting the veggies into equal sizes. This helps them cook evenly. Another trick is to spread them out in a single layer on the pan. This allows air to circulate, making them crisp. Drizzle a bit more olive oil or maple syrup before roasting for extra sweetness. When it comes to serving, I like to make it fun. You can serve the veggies in a large bowl or right on the sheet pan. This way, everyone can see the vibrant colors. For a touch of freshness, sprinkle extra parsley on top. Pair these delicious veggies with proteins like roasted chicken or grilled fish. They also go well with grains like quinoa or brown rice. This makes for a balanced and healthy meal. Enjoy! {{image_4}} You can change the veggies based on what is in season. Try adding parsnips, carrots, or even turnips. These vegetables add great flavor and color to your dish. You might also want to mix in some root veggies like beets or sweet corn for a twist. For different flavors, consider using different herbs. Rosemary or sage can give a nice, warm taste. You can also use balsamic vinegar for a tangy kick. Don't be afraid to experiment with spices like cumin or curry powder too. This recipe is easy to adapt for different diets. To make it vegetarian or vegan, simply skip the honey or maple syrup if you prefer. Use a plant-based oil if you want to keep it vegan. If you need it to be gluten-free, you're in luck! This recipe is naturally gluten-free. Just make sure all your spices and seasonings are gluten-free too. Enjoy your meal without worry! To keep your roasted veggies fresh, store them in the fridge. First, let them cool to room temperature. Next, place them in an airtight container. They will stay good for about 4 to 5 days. You can also use a glass or plastic container with a tight lid. Avoid using metal containers, as they can alter the taste. When reheating, aim to keep the texture crisp. The best method is to use the oven. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. This will help them regain their roasted charm. If you’re short on time, the microwave works too. Just heat them in short bursts to avoid sogginess. To freshen up leftovers, drizzle a little olive oil before reheating. This adds moisture and flavor back into your veggies. You can also sprinkle some fresh herbs on top. This simple touch can make your dish feel new again. Can I substitute the vegetables in this recipe? Yes, you can replace any veggies you like. Try carrots, parsnips, or pumpkin. Just cut them into similar sizes for even cooking. How do I ensure my veggies don't get soggy? To keep your veggies crisp, make sure to space them out on the sheet pan. Use a single layer for roasting. Stir them halfway through cooking for even heat. What other spices go well with fall veggies? You can use rosemary, sage, or cumin for a new flavor twist. A pinch of chili powder adds a fun kick too. Feel free to mix and match spices. How to make this recipe ahead of time? You can chop the veggies a day early. Store them in an airtight container in the fridge. Mix the oil and spices, and keep them separate until you’re ready to roast. This recipe for sheet pan roasted veggies highlights ingredients like sweet potatoes, butternut squash, and Brussels sprouts. You learned how to prepare, mix, and roast these vegetables perfectly. I shared tips on maximizing flavor and serving suggestions. Don't forget to consider seasonal alternatives and dietary needs for variety. Store and reheat leftovers easily to enjoy them later. Overall, this dish is versatile, healthy, and simple. Try it, and enjoy delicious veggies that everyone will love!

Sheet Pan Roasted Fall Veggies

Discover the ultimate way to enjoy the flavors of fall with this Autumn Harvest Sheet Pan Veggies recipe! Featuring sweet potatoes, butternut squash, Brussels sprouts, and more, this healthy dish is easy to prepare and full of vibrant colors. Simply toss the veggies with a delicious maple and spice blend, then roast to perfection. Click through to explore the full recipe and elevate your autumn meals with this deliciously simple dish!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 small butternut squash, peeled and cut into 1-inch cubes

1 large red onion, cut into wedges

2 cups Brussels sprouts, trimmed and halved

1 red bell pepper, sliced into strips

3 tablespoons extra-virgin olive oil

2 teaspoons pure maple syrup

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon smoked paprika

Freshly ground salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to create a hot environment for roasting.

    In a large mixing bowl, add the cubed sweet potatoes, butternut squash, red onion wedges, halved Brussels sprouts, and sliced red bell pepper.

      In a separate small bowl, whisk together the olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, and a generous pinch of salt and pepper until well combined.

        Drizzle the olive oil mixture over the vegetables in the large bowl. Using your hands or a spatula, toss everything together until all the veggies are thoroughly coated in the flavorful marinade.

          Transfer the coated vegetables to a large baking sheet, spreading them out evenly in a single layer to allow for proper roasting.

            Roast the veggies in the preheated oven for 25-30 minutes, stirring halfway through the cooking time to ensure even caramelization and tenderness. Look for a golden-brown color and fork-tender texture.

              When roasting is complete, carefully remove the sheet pan from the oven and allow it to cool slightly for about 2-3 minutes.

                Just before serving, sprinkle with freshly chopped parsley to add a touch of color and freshness.

                  - Prep Time: 15 min | Total Time: 45 min | Servings: 4

                    - Presentation Tips: Serve the colorful veggies in a large bowl or directly on the sheet pan, showcasing their vibrant colors. Add a sprinkle of additional parsley for an extra pop of freshness. Enjoy your nutritious and visually appealing autumn dish!

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