There’s just something magical about roasting vegetables on a crisp fall day. The sweet, caramelized edges, the warm colors, the smell filling your kitchen—it’s comfort food that’s healthy, too. This recipe is one of my favorites because it’s simple, flexible, and so delicious. Everything roasts on one pan, which means fewer dishes and maximum flavor.
Why I Love This Recipe
This is one of those go-to recipes that never fails me. When the weather cools down, I crave these warm, cozy veggies straight from the oven.
- Everything cooks together on one pan—easy cleanup!
- The natural sweetness of fall veggies shines through.
- You can eat them as a side, in a grain bowl, or even in tacos.
- It’s full of color, flavor, and texture in every bite.
Serves: 4
Cook Time: 35 minutes
Macros per serving:
Calories: 210 | Protein: 4g | Carbs: 35g | Fat: 7g | Fiber: 7g
What You’ll Need
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and diced (about 2 medium)
- 1 cup carrots, peeled and sliced into ½-inch rounds
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
Tools You’ll Need
- Large sheet pan
- Mixing bowl
- Wooden spoon or spatula
- Parchment paper
- Measuring spoons
Pro Tips
- Cut all the veggies about the same size so they cook evenly.
- Don’t overcrowd the pan—spread them out so they roast, not steam.
- Flip halfway through roasting for even caramelization.
- Add a drizzle of balsamic vinegar right before serving for extra flavor.
- Use parchment paper for easy cleanup.
Substitutions and Variations
- Swap sweet potatoes for butternut squash.
- Use olive oil, avocado oil, or melted butter.
- Add fresh rosemary or sage instead of thyme.
- Sprinkle Parmesan or feta before serving for extra richness.
Make-Ahead Tips
Chop all the vegetables the day before and store them in an airtight container in the fridge. When ready to cook, toss with oil and seasoning, then roast.
Why This Recipe Works (Quick Science)
Roasting brings out the natural sugars in vegetables. The high oven temperature triggers the Maillard reaction, which creates that golden-brown, slightly crispy texture and rich, caramelized flavor. It’s science—and flavor—working hand in hand.
Common Mistakes
- Overcrowding the pan: Causes steaming instead of roasting.
- Skipping the flip: Leads to uneven browning.
- Too little oil: Veggies won’t caramelize properly.
- Roasting at too low a temp: You’ll miss out on those crisp edges.
What to Serve With
- Grilled chicken or steak
- Quinoa or wild rice
- A big green salad
- Warm crusty bread
- Roasted salmon or tofu
How to Make Sheet Pan Roasted Fall Vegetables
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2: Combine Vegetables
In a large mixing bowl, add 2 cups halved Brussels sprouts, 2 cups diced sweet potatoes, 1 cup sliced carrots, and 1 red onion cut into wedges.
Step 3: Add Seasoning
Drizzle 2 tablespoons olive oil over the veggies. Sprinkle 1 teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and ½ teaspoon smoked paprika. Toss until everything is evenly coated.
Step 4: Spread on Sheet Pan
Spread the coated vegetables evenly on the prepared sheet pan, making sure they’re in a single layer.
Step 5: Roast
Place the sheet pan in the oven and roast for 30–35 minutes, flipping the vegetables halfway through, until golden and tender.
Step 6: Serve and Enjoy
Remove from the oven and transfer to a serving platter. Serve warm with your favorite protein or grains.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for 10 minutes to keep them crisp. You can also use them cold in salads or wraps.
FAQ
Can I use frozen vegetables?
You can, but fresh gives better caramelization. If using frozen, roast a bit longer.
Can I double the recipe?
Yes, but use two pans so they don’t overcrowd.
How do I make them spicy?
Add a pinch of chili flakes or cayenne with the seasonings.
Can I use parchment alternatives?
Yes—use a silicone baking mat or lightly oil the pan.
Conclusion
This easy sheet pan roasted fall vegetables recipe is proof that simple ingredients can create something truly special. Warm, cozy, and full of color—it’s the perfect side for any fall meal. Give it a try, then come back and share how yours turned out. I’d love to hear your twists and favorites!
