Autumn Veggie Sheet Pan Dinner
Autumn Veggie Sheet Pan Dinner is a colorful and wholesome dish that encapsulates the cozy flavors of fall. Featuring roasted sweet potatoes, Brussels sprouts, carrots, and red onions, this recipe is not only visually appealing but also incredibly easy to prepare. Perfect for family dinners or as a centerpiece for holiday gatherings, this dish delivers hearty satisfaction and a delightful aroma that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups sweet potatoes, diced
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup red onion, wedged
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the sweet potatoes into bite-sized cubes. Halve the Brussels sprouts and slice the carrots. Wedge the red onion.
- In a large bowl, combine all vegetables with olive oil, thyme, salt, and pepper.
- Spread the seasoned vegetables evenly on a lined baking sheet.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Serve warm as a side dish or main course.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to swap in seasonal vegetables like butternut squash or cauliflower based on availability. For added protein, consider including chickpeas or cooked chicken. To enhance flavor, experiment with other herbs such as rosemary or oregano.