Roasted Fall Veggie Sheet Pan

Roasted Fall Veggie Sheet Pan

Ingredients

Vegetables

• 3 cups butternut squash, peeled & cubed

• 3 cups Brussels sprouts, halved

• 4–5 carrots, peeled and cut into sticks

• 2 cups cauliflower florets

• ½ cup dried cranberries

Toppings

• ½ cup feta cheese, crumbled

• ¼ cup chopped walnuts or pecans

Seasoning

• 4–5 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried thyme or rosemary

• Optional: ½ tsp paprika or cinnamon (great with squash)

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Instructions

1. Preheat oven to 400°F (205°C).

2. Line a large baking sheet with parchment paper or lightly oil it.

3. Place vegetables on the pan in separate sections (like the photo).

4. Drizzle olive oil over all vegetables and sprinkle evenly with salt, pepper, and seasonings.

5. Toss each section gently to coat.

6. Roast for 25–30 minutes, flipping vegetables halfway.

   • Add cranberries during the last 10 minutes so they don’t burn.

7. In the final 5 minutes, sprinkle:

   • Walnuts/pecans over the squash

   • Feta over the cauliflower

8. Return to oven until veggies are tender and lightly caramelized.