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Sheet Pan Roasted Fall Vegetables

Sheet pan roasted fall vegetables are tossed with olive oil and dried thyme, then roasted until tender and browned at the edges. This easy side dish combines cubed butternut squash, Brussels sprouts, carrots, and red onion on one pan.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. Toss the squash, Brussels sprouts, carrots, onion, olive oil, salt, pepper, and thyme in a large bowl.
  4. Spread the vegetables in a single layer on the prepared pan.
  5. Roast for 25 to 35 minutes, stirring once halfway through, until the vegetables are tender and browned at the edges.
  6. Let the vegetables rest on the pan for 5 minutes before serving.

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.