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Sheet Pan Winter Veggies on a sheet tray

Sheet Pan Winter Veggies

  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 to 10 servings 1x


Crispy sprouts, naturally sweet butternut squash and parsnips are the stars that shine in these easy to make, simply prepared sheet pan winter veggies.


  • 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


  1. Preheat oven at 375°F.
  2. Prepare the vegetables and add to a large sheet pan as you are working.
  3. 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.
  4. 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.
  5. OPTIONAL:  Drizzle with balsamic vinegar or add dried cranberries for a touch of sweetness.


  • Vegetables can be tossed with olive oil and seasoned in a large bowl, then transferred to the sheet pan.
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: sheet pan veggies, roasted winter vegetables, easy sheet pan vegetables, winter veggie meal prep

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