Fall Harvest Sheet pan Roasted Vegetables

This is an easy throw together sheet pan vegetable roast. Use whatever fall vegetables you have on hand. Add parsnips or whatever vegetables arrive in your weekly produce box.


Serves 6


  • 4-5 medium beets

  • 2 cups squash (1 butternut, halved, peeled, seeds removed, cubed)

  • 2 cups halved brussels sprouts

  • 1/2 red onion, cut into chunks

  • 4 Tbsp olive oil

  • 3 Tbsp balsamic vinegar

  • 1/2 cup pecan halves, rough chop dry toasted (optional)

  • 1/4 cup microgreens for garnish (optional)


Preheat oven to 400.

In a large pot, bring water to boil, boil beets 20-30 minutes or until tender to the squeeze. When cool enough to handle, peel and cut into large bite-size pieces. (you may want to use kitchen gloves) Reserve.

Line cookie sheet with parchment. Spread cubed squash into a single layer. Drizzle 1 Tbp of the olive oil onto the squash. Add salt and pepper. Bake for 30 minutes or until soft and brown.

On a separate cookie sheet, toss brussels sprouts and onion in 1 Tbsp olive oil, salt and pepper. After 15 minutes add 1 Tbsp balsamic. Roast a total of 20 minutes or until soft.

In a small fry pan, dry toast pecans with salt over medium heat until fragrant.

To assemble, in a large flat bowl combine beets, squash, brussel sprouts, onion and nuts.

This is a great light meal or lunch and it great as a large family platter for entertaining. No need for additional sides. Serve warm.


Cook’s Note: Save time and buy organic frozen squash cubed and you are ready to go. Discovering this was a jackpot. Add parsnips for a variation. Add fresh chopped kale and turn this into a substantial salad.

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