Crispy Brussel sprout leaves, the natural sweetness of butternut squash with an underlying hint of roasted garlic. Sheet pan winter veggies are your go to easy, no fuss side dish perfect for cold months. Plus, who doesn’t love a nice toasty kitchen with the smell of good things spreading throughout the house?
In a house that has a serious sweet tooth, it’s nice to see the crispy Brussel sprouts being picked off the pan like candy. These little tender cabbage like vegetables rank high on the list of must have veggies in the refrigerator. While they absorb whatever flavors you use during cooking, the natural flavors of the sprouts are a touch nutty and the perfect savory companion along side butternut squash.
Then there’s butternut. So flexible, so delicious. Butternut squash is perfect for so many dishes, soup, pies, purées. The simplicity of just dicing and roasting is the preferred preparation over here for weeknight meals. Especially when the natural water in the squash is evaporated during the roasting process, just intensifying the sweet squash flavor.
Same goes for the parsnips. I could eat these Dreamy Creamy Puréed Parsnips on repeat every. day. Like carrot’s weird cousin, they look like the cone-shaped vegetables but with a sweet, earthly, starchier flavor and texture.
Onions and garlic are the lifeblood of roasted veggies in my life, so I hope you don’t mind that I threw the both of them in here. If I dished out these sheet pan winter veggies without the onion and garlic, I’m pretty sure my friends and family would be convinced I’ve been replaced with an imposter. It’s just so good, so let’s embrace the garlic love people!
The sweet, savory taste of vadalia onion is so good you can eat them roasted on their own. If you don’t have those on hand or can’t find one your standard yellow onion will still provide a great contrast of drool worthy deliciousness.
Sheet Pan Winter Veggies
In the thick of the holidays, simplicity is key to survival. You know, when you’re testing or trying new recipes, plus making all the things on your list to bring to family dinner, getting those Christmas cookies done and the treats for school and work and the garbage collectors and the mail carrier…..woof I’m exhausted just typing that.
Oh wait, you still need to make dinner. :::Insert giant eye roll here:::
Good news, we can keep our eyeballs in our sockets because we just need to chop up some veggies, toss them with olive oil, salt and pepper and throw them on a sheet pan to roast. No crazy recipe to follow. Just simple, natural, vegetable goodness.
My favorite things to eat with these sheet pan winter veggies – if there’s any left over from snacking – is any sort of roasted protein. For a fairly quick chicken dinner, try these Cranberry Walnut Chicken Thighs that are a constant on our table. Or for a special dinner, we typically will have something a little more ‘prep work’ involved like Italian Braciole in Slow Simmered Sauce.
If you are in the need for something quick and easy, just like Sheet Pan Winter Veggies – because, duh, convenience is king – these Honey Mustard Pork Chops from Foodal are a breeze and a crowd pleaser. Plus that sweet, spicy taste from the honey mustard is going to be clutch paired up with our roasted veggies.
At the end of the day, when there are simple to make, easy to enjoy roasted veggies on the table that the family loves…I think that’s something we can all appreciate with a deep, calming sigh. Sheet Pan Winter Veggies bringing you a little zen when life gets crazy.Print
Sheet Pan Winter Veggies
Crispy sprouts, naturally sweet butternut squash and parsnips are the stars that shine in these easy to make, simply prepared Sheet Pan Winter Veggies.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- 2 lbs butternut squash, peeled, seeded and diced ½” to ¾” cubes
- 2 lbs brussel sprouts, ends trimmed, cut in half
- 1 lb parnsips, peeled, diced in ½” pieces
- 1 large vadalia onion, ½” slices
- 5 whole garlic cloves
- ½ cup extra virgin olive oil
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- Preheat oven at 375°F.
- Prepare the vegetables and add to a large sheet pan as you are working.
- Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Carefully mix the vegetables – the sheet pan will be pretty full so work slowly.
- Transfer sheet pan to the oven and roast for 1 ½ hours. After 45 minutes, stir the vegetables well so any pieces on the bottom are on the top to crisp up.
- OPTIONAL: Drizzle with balsamic vinegar or add dried cranberries for a touch of sweetness.
¹Vegetables can be tossed with olive oil and seasoned in a large bowl, then transferred to the sheet pan.