One Pan Roasted Harvest Vegetables

Why You’ll Love This Recipe

This recipe is incredibly easy and convenient since everything cooks on one pan, meaning less cleanup and more time to enjoy your meal. The roasting process enhances the natural sweetness and earthiness of the vegetables, creating a deliciously crispy outside and tender inside. It’s also versatile, allowing you to use whatever fall veggies you have on hand, making it a budget-friendly and nutritious choice.

Ingredients

• 2 cups butternut squash, peeled and cubed

• 2 cups carrots, peeled and sliced

• 1 cup Brussels sprouts, halved

• 1 cup red onion, cut into wedges

• 1 cup parsnips, peeled and cubed

• 3 tablespoons olive oil

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 cloves garlic, minced

• Salt and freshly ground black pepper, to taste

• Optional: 1 tablespoon balsamic vinegar or maple syrup for added sweetness

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine the butternut squash, carrots, Brussels sprouts, red onion, and parsnips.

3. Drizzle with olive oil and add thyme, rosemary, garlic, salt, and pepper. Toss everything well to coat evenly.

4. Spread the vegetables out on a large baking sheet in a single layer.

5. Roast for 30 to 40 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.

6. Optional: Drizzle with balsamic vinegar or maple syrup and toss again before serving.

7. Serve warm as a side or a main dish.

Servings and timing

This recipe serves about 4 people. Preparation takes 10-15 minutes, with roasting time of 30 to 40 minutes, totaling around 45 to 55 minutes.

Variations

• Swap out vegetables depending on season or preference, such as sweet potatoes, beets, or squash varieties.

• Add nuts like toasted pecans or walnuts for crunch.

• Toss in dried cranberries or pomegranate seeds after roasting for a tart contrast.

• Use fresh herbs like rosemary and thyme instead of dried for a more vibrant flavor.

• Add a sprinkle of Parmesan cheese or nutritional yeast for a savory touch.

Storage/Reheating

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through. To retain crispness, reheating in the oven is preferred.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables work best, but frozen can be used if thawed and patted dry to avoid sogginess.

How do I prevent the vegetables from sticking to the pan?

Use a baking sheet lined with parchment paper or lightly grease the pan with oil.

Can I prepare this dish ahead of time?

You can chop and season the vegetables in advance but roast just before serving.

What if I don’t have all the herbs listed?

Use whatever herbs you have on hand, or simply salt and pepper for a basic roast.

How do I make this recipe vegan?

It is already vegan if you omit optional cheese toppings.

Can I add protein to make this a full meal?

Yes, add cooked chickpeas, tofu, or sausage before roasting.

What temperature should I roast at for crispiness?

425°F (220°C) is ideal for caramelization and crisp edges.

Can I double the recipe?

Yes, use two baking sheets to avoid overcrowding and uneven cooking.

What’s the best way to cut vegetables for even roasting?

Cut vegetables into similar-sized pieces to ensure they cook evenly.

Can I add a glaze to the vegetables?

Yes, balsamic vinegar or maple syrup makes a delicious glaze.

Conclusion

One Pan Roasted Harvest Vegetables is a simple yet flavorful dish that celebrates the best of fall produce. Easy to prepare and packed with nutrition, it makes a perfect side or vegetarian main. The roasting method brings out the natural sweetness and creates a delightful texture, making this recipe a staple for cozy meals all season long.