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One Pan Roasted Fall Harvest Vegetables

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 150
A delicious and easy-to-make roasted vegetable medley perfect for fall. Packed with seasonal flavors and simple to prepare in one pan.

Ingredients

Vegetables

  • 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 cups brussels sprouts, halved
  • 2 cups baby potatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon balsamic vinegar
  • 0.5 tablespoon salt
  • 0.5 tablespoon ground black pepper

Instructions 

  • Preheat oven to 400°F (200°C).
  • Place vegetables on a baking sheet, toss with olive oil, thyme, balsamic vinegar, salt, and pepper.
  • Spread vegetables in a single layer and roast for 30–35 minutes, flipping halfway.
  • Serve hot, garnished with extra thyme or balsamic if desired.

Notes

For extra flavor, sprinkle with fresh herbs before serving.
Calories: 150kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables