Sheet Pan Roasted Fall Vegetables Recipe

Sheet Pan vegetables

This tangy blend of roasted vegetables has warming fall flavors — perfect to pair with a roast! 

Serving size: 1 cup 

Yield: 8 servings


  • 3 tablespoons olive oil
  • 1 tablespoon whole-grain mustard
  • ½ tablespoon chopped fresh thyme
  • 3 tablespoons apple cider vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2.5 cups butternut squash, peeled and cubed into 1-inch pieces
  • 2 cups parsnips (about 2 medium-sized), peeled and cut into 1-inch pieces
  • 2 cups Brussels sprouts (about ½ pound), trimmed and halved
  • 3 cups Yukon Gold potatoes (about 2 potatoes), cubed into 1-inch pieces
  • Cooking spray


  1. Preheat oven to 450°F.
  2. Combine olive oil, mustard, thyme, apple cider vinegar, salt, and pepper in a bowl, stir with a whisk.
  3. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  4. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and fork-tender, stirring gently with a spatula after 25 minutes.

Nutrition Information / Amount per serving: 

  • Calories 140 
  • Protein 3 g 
  • Total fat 5.5 g 
  • Total Carbohydrates 22 g 
  • Saturated fat 1 g 
  • Dietary Fiber 4 g 
  • Cholesterol 0 mg 
  • Sodium 123 mg 
  • Sugars 3 g 
  • Added Sugars 0 g

Check out the Kendall Reagan Nutrition Center website for more recipes at CSU employees receive 50% off nutrition counseling services thanks to Commitment to Campus.

Kendall Reagan Nutrition Center