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Sheet pan of harvest roasted vegetables with butternut squash, Brussels sprouts, and red onion.

Harvest Roasted Veggies

These Harvest Roasted Veggies are simple, nourishing, and bursting with fall flavor. They’re the perfect addition to any dinner table and make a beautiful, colorful side for the holidays. With warm herbs, caramelized edges, and a naturally sweet and savory balance, this dish will quickly become a seasonal favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
1 hour 5 minutes
Servings: 10
Course: Side Dish
Ingredients Method

Ingredients
  

  • 1 butternut squash peeled and cubed
  • 4 cups Brussels sprouts trimmed and halved
  • 1/2 red onion chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp avocado oil

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare vegetables – Peel and cube the butternut squash, trim and halve the Brussels sprouts, and chop the onion.
  3. Season – In a large bowl, toss the squash, Brussels sprouts, onion, and garlic with avocado oil, rosemary, thyme, salt, and pepper until evenly coated.
  4. Roast – Spread vegetables in a single layer on the baking sheet. Roast for 30-40 minutes, stirring halfway through, until golden and tender.
  5. Serve & enjoy – Garnish with extra fresh herbs if desired and serve warm.