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Sheet Pan Roasted Fall Vegetables

Sheet pan roasted fall vegetables are tossed with olive oil, thyme, salt, and pepper, then roasted until fork-tender and browned at the edges. This easy side dish brings together butternut squash, Brussels sprouts, carrots, and red onion on one baking sheet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 425°F with a rack positioned in the center.
  2. Put the squash, Brussels sprouts, carrots, and red onion on a large rimmed 18x13-inch baking sheet.
  3. Drizzle the vegetables with the olive oil and sprinkle with the salt, pepper, and thyme.
  4. Toss to coat and spread the vegetables into a single layer.
  5. Roast for 30 to 35 minutes, tossing once halfway through, until the vegetables are fork-tender and browned at the edges.

Notes

For even browning, spread the vegetables in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible, but the vegetables may soften when reheated. For an oil-free variation, omit the olive oil and expect less browning.