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side view of fall roasted vegetables on a sheet pan.

Easy Fall Roasted Vegetables with Thyme and Rosemary

Mallory
These Roasted Fall Vegetables are the perfect side dish when fall produce is in season! Brussels sprouts, sweet butternut squash, and red onion with thyme and rosemary all on one sheet pan. Serve with your favorite protein and whole grain to make it a balanced meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Course appetizers and side dishes
Cuisine American
Servings 4 servings
Calories 145 kcal

Equipment

Ingredients
  

  • 3 cups halved brussels sprouts
  • 3 cups diced butternut squash or sweet potatoes
  • ½ red onion, sliced
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt (more to taste or less if sensitive to salt)
  • 2 tablespoon extra virgin olive oil

Instructions
 

  • Preheat the oven to 425℉ (218°C). Prepare a large baking sheet with parchment paper for easy clean-up. Spray with cooking spray. Dice the butternut squash, half the brussels sprouts, and slice the red onion. 
  • Add the butternut squash, brussels sprouts, and red onion to the large sheet pan in a single layer and coat them in the olive oil, fresh thyme, rosemary, garlic powder, and salt and pepper. Bake in the preheated oven for 30-40 minutes, until golden brown and fork tender. Time will vary depending on the oven. 
  • Optional: add a squeeze of lemon or drizzle of balsamic vinegar on top.

Notes

Expert Tips
  • For best results, chop the vegetables into similar sizes to ensure everything cooks evenly.
  • Spread everything in an even layer on the sheet pan. You may need to use 2 prepared baking sheets if you don't have one large enough.
  • You can substitute the fresh thyme with 1 teaspoon of dried thyme.
Storage
  • Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
 
Dietitian Tip
Easy recipes like this are great to keep on hand for when you need side dishes you can throw together quickly. Since everything is done at the same time, it's relatively hands-off and once it's in the oven you can prepare the rest of the meal or work on cleaning up the kitchen so you don't have to do it after eating! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 heaping cupCalories: 145kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgFiber: 6g
Keyword gluten free, vegan
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