Autumn Harvest Roasted Vegetable Sheet Pan Medley

Description

This vibrant and hearty sheet pan medley brings together the best flavors and textures of the season. Featuring tender roasted butternut squash sprinkled with crunchy pecans, perfectly caramelized carrot sticks, seasoned halved Brussels sprouts, sweet-tart dried cranberries, and savory herb-roasted potatoes topped with crumbled feta cheese, this colorful dish makes for an impressive holiday side or a nourishing weeknight meal.

Ingredients

• For the Vegetables:

  • 1 medium butternut squash, peeled, seeded, and cut into bite-sized cubes

  • 1 pound carrots, peeled and cut into uniform sticks

  • 1 pound Brussels sprouts, trimmed and halved

  • 3 medium russet or Yukon Gold potatoes, peeled and diced into cubes

• For the Seasoning & Toppings:

  • 4 tablespoons olive oil (divided)

  • 2 tablespoons melted butter or ghee

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme or rosemary

  • Salt and freshly ground black pepper, to taste

  • 1/2 cup chopped pecans or walnuts

  • 1/2 cup dried cranberries

  • 1/3 cup crumbled feta cheese

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, heavy-duty baking sheet (or two standard baking sheets) with parchment paper or light cooking oil.

2. Season the Vegetables:

   • Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then scatter the chopped pecans over top.

   • Toss the carrot sticks with 1 tablespoon of olive oil, salt, and pepper.

   • Toss the halved Brussels sprouts with 1 tablespoon of olive oil, garlic powder, salt, and pepper.

   • Toss the diced potatoes with 1 tablespoon of olive oil, dried herbs, salt, and pepper.

3. Arrange on the Pan: Carefully arrange each vegetable in distinct rows or sections across your baking sheet, just like a colorful harvest platter.

4. Roast: Place in the oven and roast for 25 to 35 minutes, or until all the vegetables are fork-tender and nicely browned on the edges, tossing halfway through if needed.

5. Add Finishes: Remove the pan from the oven. Scatter the dried cranberries over the warm sections, and sprinkle the crumbled feta cheese directly over the roasted potato corner.

6. Serve: Serve warm right off the sheet pan or transfer carefully to a serving platter.