Crispy sprouts, naturally sweet butternut squash and parsnips are the stars that shine in these easy to make, simply prepared sheet pan winter veggies.
Course Side Dish
Cuisine American
Keyword easy sheet pan vegetables, roasted winter vegetables, sheet pan veggies, winter veggie meal prep
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 8to 10 servings
Calories 270kcal
Author Lauren
Ingredients
2lbsbutternut squashpeeled, seeded and diced ½" to ¾" cubes
2lbsbrussel sproutsends trimmed, cut in half
1lbparsnipspeeled, diced in ½" pieces
1large vadalia onion½" slices
5clovesgarlic
½cupextra virgin olive oil
1tablespoonkosher salt
½teaspoonground black pepper
Instructions
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.
Notes
Vegetables can be tossed with olive oil and seasoned in a large bowl, then transferred to the sheet pan.