Ingredients
1 medium butternut squash, peeled and cubed
1 lb Brussels sprouts, halved
3 large carrots, sliced into rounds
1 red onion, cut into wedges
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh rosemary, chopped
2 tbsp maple syrup
1 tbsp balsamic vinegar
1/4 cup toasted pecans (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet with parchment paper.
Step 2: In a large mixing bowl, toss the butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, pepper, and rosemary until the vegetables for your autumn veggie sheet pan dinner are evenly coated.
Step 3: Spread the vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.
Step 4: Roast for 20 minutes, then remove from the oven and toss gently.
Step 5: Drizzle the maple syrup and balsamic vinegar over the vegetables and return to the oven for another 10 minutes until tender and caramelized.
Step 6: Remove the autumn veggie sheet pan dinner from the oven and top with toasted pecans if desired before serving.
Notes
Ensure you don’t overcrowd the pan for the best roasting results.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 245 kcal
- Sugar: 12 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: autumn veggie sheet pan dinner, sheet pan dinner, roasted vegetables, healthy fall dinner, maple balsamic glaze
