Can I add protein to this autumn veggie sheet pan dinner?

Absolutely! You can add chickpeas or tofu cubes directly to the pan, or slice up some pre-cooked sausage and add it during the last 15 minutes of roasting.

How do I prevent the vegetables from getting soggy?

The key is to not overcrowd the pan. If the vegetables are piled on top of each other, they will steam instead of roast. Use two pans if necessary for the perfect autumn veggie sheet pan dinner.

Can I make this recipe ahead of time?

Yes, you can chop the vegetables a day in advance. However, for the best texture, wait to toss them with the oil and glaze until just before you are ready to roast.

autumn veggie sheet pan dinner: 7 Reasons Why You'll Love This Easy Meal

Description

A vibrant and nutritious sheet pan meal featuring roasted butternut squash, Brussels sprouts, and sweet potatoes tossed in a maple-balsamic glaze.

Ingredients

Scale

1 small butternut squash, peeled and cubed (approx. 3 cups)
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, scrubbed and cubed
1 red onion, cut into wedges
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup pecan halves
1/3 cup dried cranberries

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2: In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, rosemary, garlic powder, salt, and pepper to create the glaze for your autumn veggie sheet pan dinner.
Step 3: Place the cubed butternut squash, halved Brussels sprouts, sweet potatoes, and red onion wedges onto the prepared baking sheet.
Step 4: Pour the glaze over the vegetables and toss thoroughly with your hands or tongs until every piece is evenly coated.
Step 5: Spread the vegetables out into a single layer, ensuring they aren't too crowded so they roast rather than steam.
Step 6: Roast in the preheated oven for 25-30 minutes, tossing halfway through to ensure even browning.
Step 7: Remove the tray and sprinkle the pecan halves over the vegetables. Return to the oven for another 5 minutes until the pecans are toasted and the veggies are tender.
Step 8: Remove from the oven, sprinkle with dried cranberries, and serve your autumn veggie sheet pan dinner warm.

Notes

Ensure all vegetables are cut to a similar size for even cooking. If using larger Brussels sprouts, quarter them.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Holiday & Seasonal
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 18g
Sodium: 310mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 9g
Protein: 6g
Cholesterol: 0mg