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roasted brussels sprouts, butternut squash, on red onion on a sheet pan.

Roasted Fall Vegetables

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Side
  • Method: Roasted
  • Cuisine: American

Description

Welcome the fall season with our Roasted Fall Vegetables. It’s a healthy side dish that’s simple to make and full of fall colors.


Ingredients

Units Scale
  • 20 oz. butternut squash, cut into 1-inch cubes
  • 16 oz. halved Brussels sprouts
  • 1 medium red onion, chopped
  • 3 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. honey
  • 1/2 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 4 strips bacon, chopped into 3/4-to-1 inch chunks
  • Optional, zest 1 lemon

Instructions

  1. Position the oven rack in the center of the oven (for one large sheet pan) or if using two sheet pans, position racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line sheet pan with parchment paper and set aside.
  2. To a large mixing bowl, add butternut squash, Brussels sprouts, and onion. Set aside.
  3. In a separate bowl, whisk together the oil, vinegar, honey, garlic powder, Italian seasoning, salt, and pepper. Pour over the vegetables and using your hands, toss to coat, ensuring each vegetable is coated in the oil mixture.
  4. Transfer the vegetables onto the sheet pan, spreading in a single layer. Scatter chopped bacon over the vegetables.
  5. Bake for 25 minutes, undisturbed. Toss the vegetables around (in addition, if using two sheet pans, rotate the pans) and bake for an additional 15-18 minutes. Vegetables should be golden crisp around the edges and tender on the inside.
  6. Before serving, taste the vegetables for seasoning and adjust as needed, and if desired add lemon zest. 

Notes

  • Do Not Overcrowd: To ensure vegetables roast evenly, do not overcrowd them in the pan, or they’ll go soggy. Ideally, you want some space around each vegetable. If you have to, split them up into two pans, so they can crisp up nicely.
  • Leftovers: Roasted vegetables tend to lose their texture when refrigerated but they’ll still taste good. Keep them in an airtight container for 3-4 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 249
  • Sugar: 11.3 g
  • Sodium: 458.8 mg
  • Fat: 14.8 g
  • Carbohydrates: 27 g
  • Protein: 6.2 g
  • Cholesterol: 12.3 mg