Sheet Pan Roasted Fall Veggies

$- 2 cups butternut squash, cubed - 2 cups Brussels sprouts, halved - 1 red onion, cut into wedges - 2 cups carrots, sliced - 1 red bell pepper, chopped - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 3 tablespoons olive oil - ¼ cup pumpkin seeds (optional, for garnish) The first step in making sheet pan roasted fall veggies is gathering fresh ingredients. Each vegetable adds its own flavor and texture. Butternut squash brings sweetness, while Brussels sprouts add a hearty bite. Red onion gives a nice sharpness, and carrots add a pop of color. Red bell pepper adds crunch and sweetness. You also need spices to enhance the taste. Garlic offers a robust flavor, while dried thyme and smoked paprika give warmth. Salt and pepper are essential for balance. Next, we have oils and garnishes. Olive oil helps the veggies roast nicely. It adds a rich taste and helps the spices stick. If you want some crunch, add pumpkin seeds on top. They are optional but tasty. Now you have a full list of ingredients to create a simple and tasty dish. - Preheat your oven to 425°F (220°C). - While the oven heats, wash and chop the vegetables. - Cut the butternut squash into cubes. - Halve the Brussels sprouts and cut the red onion into wedges. - Slice the carrots and chop the red bell pepper. - Mince the garlic cloves. - In a large mixing bowl, combine all the veggies. - Add the minced garlic, olive oil, dried thyme, and smoked paprika. - Sprinkle in salt and pepper to taste. - Toss everything well until the veggies get a nice coat of oil and spices. - Spread the veggies in a single layer on a baking sheet. - Make sure they aren't crowded; this helps them roast well. - Roast in the preheated oven for 25-30 minutes. - Stir the vegetables halfway through for even cooking. - They are done when they are tender and slightly caramelized. To get the best results, you need even coating. This means each piece of veggie should be covered with oil and spices. If they are not coated well, some will burn while others stay raw. To do this, toss the veggies in a bowl before spreading them on the pan. Stirring halfway through roasting is key too. This helps them cook evenly and get that nice golden color. You can easily boost the taste of your roasted veggies. Try adding a bit of lemon juice for brightness. A dash of chili powder can give it a kick. Rosemary or basil can add a fresh touch. Fresh herbs work great as a garnish too. They not only add flavor but also make the dish look lovely. Serving your roasted veggies on a large platter makes a big impact. Scatter some fresh arugula or herbs around the edges for color. Drizzling balsamic glaze over them gives a nice shine and adds sweetness. It makes the dish pop and looks restaurant-worthy. {{image_2}} You can swap in many seasonal veggies. Try sweet potatoes for a sweeter taste. Turnips add a nice kick. You can also use parsnips, beets, or even cauliflower. Each brings a new flavor. Adding root vegetables brings a hearty touch. The earthiness of these veggies pairs well with the other flavors. For a twist, mix in some radishes or even kohlrabi. Each option can change the dish in fun ways. You can make this dish your own by adding spices. Try cumin for warmth or turmeric for color. A sprinkle of chili powder adds heat. Explore global seasonings, too. Italian herbs can bring a fresh taste. A touch of curry powder can create an exotic vibe. Don't be afraid to experiment; each spice adds a new layer of flavor. Think of what to serve alongside your roasted veggies. Grilled chicken or fish works well. It adds protein and balances the meal. Complementary side dishes can enhance your meal. A simple quinoa salad can add texture. You can also serve these veggies with crusty bread for a cozy dinner. Each pairing makes the dish even more special. To keep your roasted veggies fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. They stay good for up to four days. Label your container with the date to track freshness. To reheat, use an oven or a skillet. Preheat the oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10-15 minutes. If using a skillet, add a splash of olive oil. Heat on medium until warm. This keeps them crisp and tasty. You can freeze roasted veggies, but they work best if frozen before cooking. Toss the raw veggies with oil and spices, then spread them on a sheet pan. Freeze until firm, then transfer them to a freezer bag. They can last up to three months. To thaw, place them in the fridge overnight. Reheat in the oven or skillet as mentioned above. Yes, you can use frozen vegetables. They are a quick option. However, fresh veggies give a better taste and texture. Frozen vegetables may not roast as well. They can become mushy. If you use them, cut down the roasting time. Check them often to avoid overcooking. The veggies are done when they are tender and lightly brown. Stick a fork in them to check. If it goes in easily, they are ready. You should see some caramelization on the edges. The perfect time is about 25-30 minutes, but check halfway through. You can pair these veggies with many dishes. Here are some ideas: - Recommended proteins or grains: - Grilled chicken - Baked salmon - Quinoa - Brown rice - Ideas for salads or dips: - Mixed green salad with a lemon vinaigrette - Hummus for a tasty dip - Yogurt dip with herbs - Spinach salad with nuts and cheese This blog covers how to make delicious sheet pan roasted fall veggies. We discussed fresh vegetables, spices, oils, and tips for roasting. You learned storage info and answers to common questions. Roasting veggies is easy and fun. Try different veggies and flavors to make it yours. Enjoy the tasty results and share them with friends and family. Happy cooking!$

Sheet Pan Roasted Fall Veggies

Fall in love with flavor with this Sheet Pan Roasted Fall Veggies recipe! Bursting with nutrient-rich vegetables like butternut squash, Brussels sprouts, and carrots, this dish is an easy and delicious addition to your autumn meals. Perfect for gatherings or weeknight dinners, follow the simple steps to create a colorful, healthy side. Click through for the full recipe and bring warmth to your table! #SheetPanRecipes #FallVeggies #HealthyEating #EasyRecipes

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Ingredients

2 cups butternut squash, cubed

2 cups Brussels sprouts, halved

1 red onion, cut into wedges

2 cups carrots, sliced

1 red bell pepper, chopped

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup pumpkin seeds (optional, for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the butternut squash, Brussels sprouts, red onion, carrots, and red bell pepper.

Add the minced garlic, olive oil, dried thyme, smoked paprika, salt, and pepper to the bowl. Toss the vegetables until they are evenly coated with the oil and spices.

Spread the tossed vegetables in a single layer on a large baking sheet lined with parchment paper.

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Remove from the oven and let cool slightly before garnishing with pumpkin seeds if desired.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the roasted veggies warm on a large platter, scattering fresh herbs or arugula around the edges for a touch of color. Drizzle with a balsamic glaze for added flavor and visual flair.