Sheet Pan Autumn Veggie Medley with a Crispy Finish

Celebrate autumn with a delicious Sheet Pan Veggie Medley that features vibrant seasonal vegetables like butternut squash, Brussels sprouts, and sweet potatoes. This one-pan recipe is perfect for busy weeknights or holiday gatherings, offering a symphony of flavors and a delightful crispy finish. With minimal prep and cleanup, you can enjoy this comforting dish that nourishes the soul and captures the essence of fall. Gather your loved ones and savor the warmth of this seasonal delight!

Print Recipe

Ingredients

2 cups butternut squash, peeled and diced

2 cups Brussels sprouts, halved

1 cup carrots, cut into slices

1 cup red onion, diced

1 cup sweet potatoes, peeled and diced

3 tbsp olive oil

1 tsp garlic powder

1 tsp ground cinnamon

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 cup pecans, chopped (optional)

1/4 cup pomegranate seeds (for garnish, optional)

Instructions

Begin by preheating your oven to 425°F (220°C) to ensure a crispy result for the vegetables.

In a large mixing bowl, add the butternut squash, Brussels sprouts, carrots, red onion, and sweet potatoes.

Pour the olive oil over the assortment of vegetables and add the garlic powder, ground cinnamon, smoked paprika, salt, and black pepper. Mix thoroughly until all the vegetables are well coated.

Arrange the coated vegetables evenly on a large baking sheet in a single layer to promote even roasting.

Roast in the preheated oven for approximately 25-30 minutes, stirring once midway through for optimal crispiness.

Optional: About 5 minutes before removing from the oven, add the chopped pecans on top of the veggies for added crunchiness.

Take the sheet pan from the oven and allow it to cool for a minute. If desired, top with pomegranate seeds prior to serving.

Serve while warm and delight in the comforting tastes of autumn with your loved ones!

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