Roasted Veggie Sheet Pan Mix
This roasted veggie sheet pan mix brings Brussels sprouts, butternut squash, sweet potato, and beets together on one pan. A simple maple-balsamic mixture adds sweet and tangy flavor, while cranberries, walnuts, and feta give the finished vegetables plenty of texture.
It works well when you want a colorful vegetable dish without a complicated cooking method.
A Colorful Sheet Pan of Roasted Vegetables
The mix of vegetables gives this dish different flavors and textures in every bite. Sweet potato and squash become tender in the oven, Brussels sprouts develop browned edges, and beets add an earthy sweetness.
The finishing ingredients make the pan more interesting. Dried cranberries bring a little sweetness, walnuts add crunch, and feta adds a salty finish.
Everything roasts at 400°F, so there is no need to cook the vegetables separately.
Give the Vegetables Enough Room
The most important part of this recipe is giving the vegetables enough space on the pan.
Spread them out instead of piling them on top of one another. When vegetables are crowded together, trapped moisture can make them steam instead of roast. If your sheet pan looks too full, use two pans.
This is especially helpful with a mixture like this one because Brussels sprouts, squash, sweet potatoes, and beets all release some moisture as they cook.
Why the Cranberries Go In Later
The vegetables need most of the roasting time to soften and brown.
The dried cranberries only go onto the pan for the final 5 minutes. This gives them time to warm with the vegetables without leaving them in the oven for the entire roasting period.
Walnuts and feta are added at the end, giving the warm vegetables a crunchy and creamy finish.
What Goes Well With This Roasted Vegetable Mix?
This vegetable mix can work as a colorful side alongside a simple dinner. Because it includes sweet potato, squash, Brussels sprouts, and beets, it also has enough variety to be useful when you want several vegetables without preparing separate side dishes.
Frequently Asked Questions
What temperature should I use for sheet pan roasted vegetables?
This recipe roasts at 400°F for 25–30 minutes.
How do I keep roasted vegetables from getting crowded?
Spread the vegetables out across the sheet pan rather than piling them together. If there is not enough room, use two pans.
When do I add the dried cranberries?
Add the dried cranberries during the final 5 minutes of roasting.
Can I use pumpkin instead of butternut squash?
Yes. The approved recipe allows butternut squash or peeled pumpkin.
Roasted Veggie Sheet Pan Mix
Roast Brussels sprouts, sweet potato, butternut squash, and beets at 400°F, then finish with cranberries, walnuts, and feta.
- Oven
- 400°F
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash cubes, or peeled pumpkin
- 2 cups sweet potato cubes
- 1 1/2 cups fresh beets, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley, plus a pinch for the top
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup walnut halves
- 1/2 cup crumbled feta
Optional serving item
- warm dinner rolls (optional)
Instructions
Heat the oven to 400°F.
Line a sheet pan.
In a large bowl, toss the Brussels sprouts, squash, sweet potato, and beets with olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic powder, parsley, salt, and black pepper.
Spread the vegetables in one layer on the sheet pan.
Roast for 25–30 minutes, tossing once halfway through.
Add the dried cranberries during the last 5 minutes of roasting.
Remove the pan from the oven.
Top with feta and walnuts.
Sprinkle with a little additional parsley and serve warm.
Recipe Tip
If the pan is crowded, use two pans so the vegetables brown instead of steaming.