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Embrace the flavors of fall with our delightful Autumn Bounty Sheet Pan Veggies recipe. This vibrant dish combines an array of seasonal vegetables, enhanced by aromatic spices and a touch of sweetness from cranberries and pecans. Perfect as a side or a main dish over greens, this recipe is not only easy to prepare but also packed with nutrients, making it an ideal choice for your autumn gatherings.

Fall Harvest Sheet Pan Veggies

Celebrate the essence of fall with our Autumn Bounty Sheet Pan Veggies, a comforting and easy weeknight dinner that's both nourishing and delightful. This vibrant medley of seasonal vegetables, perfectly roasted with aromatic spices and a touch of sweetness from cranberries and pecans, brings warmth to your table. Quick to prepare and packed with nutrients, it's ideal for your holiday gatherings or cozy evenings at home. Try it tonight and savor the flavors of autumn!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 small butternut squash, peeled and cubed

1 red onion, sliced into wedges

1 cup Brussels sprouts, halved

1 cup cauliflower florets

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

Salt and black pepper to taste

1/4 cup dried cranberries

1/4 cup chopped pecans

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the cubed sweet potatoes, butternut squash, red onion, Brussels sprouts, and cauliflower.

      Season: Drizzle the olive oil over the veggies and sprinkle with dried thyme, ground cinnamon, smoked paprika, salt, and pepper. Toss until all the vegetables are well-coated.

        Arrange on Sheet Pan: Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper to ensure easy cleanup.

          Roasting: Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the veggies are golden brown and tender.

            Add Cranberries and Pecans: In the last 5 minutes of roasting, add the dried cranberries and chopped pecans to the sheet pan. This will allow them to warm up and enhance their flavors.

              Garnish: Once done, remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.

                Serve: Enjoy warm as a side dish or over a bed of greens for a hearty salad!

                  Prep Time: 15 minutes | Total Time: 40-45 minutes | Servings: 4-6