Bring all the goodness of fall harvest to your dinner table! Sheet Pan Roasted Vegetables served as a side dish makes for a meal that’s as wholesome as it is tasty.
Love sheet pan meals? Try our easy garlic butter salmon, made on a sheet pan with roasted vegetables. Or give our sheet pan chicken fajitas a try next!
Sheet Pan Roasted Veggies
Today’s recipe showcases fresh seasonal produce in all their glory. It’s out with the summer squash and tomatoes and in with butternut squash and Brussels sprouts!
There are no frills or lengthy lists of seasonings here; sometimes you just want to taste the vegetables without a ton of all spices getting in the way. And of course, no added sugars!
You don’t need much for these veggies to shine: a few herbs and a splash of balsamic is all you need.
Make this as a vegetarian dinner or add bacon if you just can’t resist!
For those of us who grew up eating mushy overcooked boiled vegetables, pan roasted veggies are a revelation.
The sheet pan method is also one of the easiest ways to bring out the flavor of these fall veggies.
The broccoli gets tender with crisp brown edges, while the roasting brings out the natural sweetness of the butternut squash. And if you think you don’t like Brussels sprouts, I promise you that you have NOT tried them like this!
Clean up is easy too, thanks to using parchment paper on the baking sheet.
How to Roast Veggies
With this combination of vegetables, you can roast them all in one pan for the same amount of time. Along with the squash, broccoli and sprouts, I threw in some chopped red onion for taste and color.
To roast, all you do is drizzle some olive oil on a parchment lined baking sheet, then spread the chopped vegetables evenly over the oiled pan. Sprinkle with herbs and a splash of balsamic vinegar along with salt and pepper.
If using bacon, lay strips over the top of the veggies before baking for 25 minutes.
Substitutions
- Broccoli – Both fresh or frozen broccoli florets can be roasted using this method. You could also swap the broccoli for cauliflower or for more Brussels sprouts.
- Brussels sprouts – If you don’t have these or prefer not to use them, you can substitute the sprouts for more broccoli or cauliflower.
- Butternut Squash– swap this out for some sweet potatoes instead.
- Bacon – Leave the bacon out to make this vegetarian. If you want even more bacon flavor, crumble extra bacon into the bowls before serving.
- Taco Seasoning– skip the seasonings, and use our homemade taco seasoning mix instead for a delicious Mexican inspired dinner!
Tips for peeling squash
The biggest hurdle to making fresh roasted butternut squash is the peeling. You can buy ready peeled and cubed squash to save some time, or use the microwave trick before peeling and cutting.
Poke holes all over your butternut squash with a fork, then cut off both ends. Place the squash in microwave and cook on high for 3 minutes. Remove and let cool.
Once cooled, use vegetable peeler to remove the skin, then cut into cubes. No more battling tough butternut squash skin!
Recipe FAQs
Save any leftover roasted veggies and store them in an airtight container in the refrigerator for up to 3 days. Reheat in oven or microwave.
Leftover roasted vegetables are delicious cold or mixed with a salad. You can also serve them with hummus or ranch for dipping.
Choose a large baking sheet that has at least 1-inch sides. I usually opt for a metal 15x10x1-inch pan for roasting veggies.
More Easy No Sugar No Flour Recipes
Sheet Pan Roasted Vegetables
Bring all the goodness of fall harvest to your dinner table! Sheet Pan Roasted Vegetables served as a side dish makes for a meal that's as wholesome as it is tasty.
Ingredients
- 2 tablespoons olive oil
- 4 cups butternut squash, cubed*
- 2 cups Brussel sprouts, halved
- 1 bell pepper, diced
- ½ red onion, chopped
- 2 cups broccoli florets (fresh or frozen)
- 4 slices bacon
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons balsamic vinegar
- Salt and pepper, to taste
Instructions
- Preheat oven to 425° and line a baking sheet with foil or parchment. Drizzle with olive oil.
- Chop the vegetables and spread evenly on baking sheet. Drizzle more oil over top.
- Season vegetables with oregano, garlic powder, salt and pepper. Drizzle with balsamic vinegar.
- Lay strips of bacon over top of veggies, if using.
- Place sheet in oven and cook for 25 minutes. Serve in bowls and add crumbled bacon on top.
Notes
- Use the microwave trick to make squash easier to peel and cut: poke holes with a fork all over squash, then cut off both ends. Place in microwave and cook on high for 3 minutes. Once cooled, use vegetable peeler to remove the skin, then cut into cubes.
- If you prefer crispier bacon, cook on a separate lined baking sheet, for 10 minutes or to preferred doneness. If you do not use bacon, top veggies with an extra teaspoon each of olive oil and salt.
- Be sure to check your labels! Some balsamic vinegars have ADDED sugars, choose one that does not.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 271Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 326mgCarbohydrates: 37gFiber: 12gSugar: 8gProtein: 10g