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–+ servings
Sheet Pan Winter Veggies on a sheet tray
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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.
Course Side Dish
Cuisine American
Keyword easy sheet pan vegetables, roasted winter vegetables, sheet pan veggies, winter veggie meal prep
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 to 10 servings
Calories 270kcal
Author Lauren

Ingredients

  • 2 lbs butternut squash peeled, seeded and diced ½" to ¾" cubes
  • 2 lbs brussel sprouts ends trimmed, cut in half
  • 1 lb parsnips peeled, diced in ½" pieces
  • 1 large vadalia onion ½" slices
  • 5 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 tablespoon kosher salt
  • ½ teaspoon ground 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.

Nutrition

Calories: 270kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 912mg | Potassium: 1082mg | Fiber: 10g | Sugar: 8g | Vitamin A: 12910IU | Vitamin C: 131mg | Calcium: 130mg | Iron: 3mg