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Gotta love some colorful roasted vegetables, right?! These Sheet Pan Roasted Veggies are a great addition to any dinner and they’re a great way to increase your vegetable intake in a delicious way. You can add any veggies you have on hand, too!
Nutritional benefits of this recipe
- This dish is an easy and delicious way to add vegetables into your day.
- It is rich in lots of color – which means it’s high in polyphenols, antioxidants, vitamins, and minerals.
- Roasted veggies are satiating yet low-calorie, making it a great addition to any meal.
Ingredients
Butternut squash
Red onion
Brussels sprouts
Zucchini
Spices – Granulated garlic, salt, pepper
Method
- Preheat the oven to 400ºF.
- Prep the vegetables as instructed.
- Toss the vegetables in the oil then spread out onto two baking sheets or dishes. One baking sheet should work, too, depending on how large your butternut squash was. I could fit all mine on this 16×12 stainless steel baking sheet.
- Sprinkle with the granulated garlic as well as a generous amount of salt and some pepper to preference.
- Bake for 30-40 minutes, stirring halfway through. Cook until golden and the squash and Brussels sprouts are fork tender.
- Enjoy! Please be sure to leave a comment and rating!
Modifications
- Sub a couple sweet potatoes in place of the butternut squash.
- Add any other veggies of choice, such as broccoli, radishes, cauliflower, etc.
- If there’s a particular veggie you don’t like, you can substitute another one in place of it.
- Add any other seasonings you would like, such as italian seasoning, oregano, or even adding a little bit of cinnamon would add a nice fall hint of flavor.
Other recipes you’ll love
Rosemary Roasted Potatoes & Onion
Chili Lime Roasted Sweet Potatoes
I hope you love these Sheet Pan Roasted Veggies! Please be sure to leave a comment and rating if you try this recipe. It helps my website more than you know and I love hearing from you!
PrintSheet Pan Roasted Veggies
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side dish
- Method: Oven
Ingredients
1 small-medium butternut squash, cut into 3/4-inch cubes (seeds and skin removed)
1 medium red onion, cut into 3/4-inch cubes
10 oz brussels sprouts, halved (large pieces quartered)
1 zucchini squash, cut into 1-inch cubes
4 Tbsp avocado oil
1 1/2 tsp granulated garlic
Salt & pepper
Instructions
- Preheat the oven to 400ºF.
- Prep the vegetables as instructed.
- Toss the vegetables in the oil then spread out onto two baking sheets or dishes. One baking sheet should work, too, depending on how large your butternut squash was. I could fit all mine on this 16×12 stainless steel baking sheet.
- Sprinkle with the granulated garlic as well as a generous amount of salt and some pepper to preference.
- Bake for 30-40 minutes, stirring halfway through. Cook until golden and the squash and Brussels sprouts are fork tender.
- Enjoy! Please be sure to leave a comment and rating!
