Sheet Pan Winter Veggies Recipe
Crispy sprouts, naturally sweet butternut squash and parsnips are the stars that shine in these easy to make, simply prepared sheet pan winter veggies.
How to Make the Best Sheet Pan Winter Veggies
Sheet pan dinners are a busy weeknight’s best friend, and this sheet pan winter veggies recipe is no exception. With minimal prep and hands-on time, you can have a spectacular side dish that’s bursting with roasted, caramelized flavors. The key to success is letting the vegetables do the work—the oven’s heat transforms humble winter vegetables into something truly special.
Butternut squash brings natural sweetness, brussels sprouts get crispy and delicious when roasted, and parsnips develop a nutty flavor that’s absolutely divine. Combined with caramelized onions and aromatic garlic, this simple combination creates a dish that tastes far more complex than the minimal effort required. It’s the kind of side that could easily become the star of your holiday table.
This recipe is incredibly versatile too. Roasted vegetables keep beautifully in the refrigerator, making them perfect for meal prep. You can serve them warm alongside roasted chicken, toss them into grain bowls, or even enjoy them as a standalone vegetarian main. The optional balsamic vinegar and dried cranberries take it to the next level, adding bright acidity and sweet pops of fruit—though it’s delicious either way.
Sheet Pan Winter Veggies
Crispy sprouts, naturally sweet butternut squash and parsnips are the stars that shine in these easy to make, simply prepared sheet pan winter veggies.
Ingredients
Sheet Pan Winter Veggies
Instructions
Sheet Pan Winter Veggies
- Preheat oven at 375°F.
- Prepare the vegetables and add to a large sheet pan as you are working.
- Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Carefully mix the vegetables - the sheet pan will be pretty full so work slowly.
- Transfer sheet pan to the oven and roast for 1 ½ hours. After 45 minutes, stir the vegetables well so any pieces on the bottom are on the top to crisp up.
- *Optional:* Drizzle with balsamic vinegar or add dried cranberries for a touch of sweetness.
Notes
- This recipe is perfect for meal prep—the roasted vegetables keep well in the refrigerator for up to 4 days.
- Feel free to add or substitute other winter vegetables like carrots, parsnips, or radishes based on what you have on hand.
- For extra flavor, toss the vegetables with fresh herbs like thyme or rosemary before roasting.