Sheet Pan Honey-Roasted Vegetables Recipe
A warm Fall sheet pan dinner featuring roasted butternut squash, sweet potatoes, and Brussels sprouts, finished with a sticky drizzle of honey or maple syrup and topped with creamy goat cheese and pecans. Perfect for cozy dinners or seasonal holiday spreads.
Equipment
- 1 Sheet pan lined with parchment paper
Ingredients
Main Ingredients
- 1 Butternut squash cubed
- 1 Sweet potato large, cubed
- 1 lb Brussel sprouts halved or quartered
- 2 tablespoons Extra virgin olive oil
- Honey or maple syrup to drizzle
- Garlic salt to sprinkle
- Goat cheese crumbled
- ¼ cup Chopped nuts
- Fresh basil chopped
Instructions
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Add your cubed butternut squash, sweet potato, and Brussel sprouts to the sheet pan.
- Drizzle olive oil over the vegetables and lightly coat using hands or a brush.
- Drizzle honey or maple syrup on top of the vegetables.
- Roast the vegetables for 35 minutes until tender and caramelized.
- Remove pan and immediately sprinkle with garlic salt. Let cool for 3 minutes.
- Top with crumbled goat cheese, chopped nuts, and fresh chopped basil before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 1 week. Reheat in the oven or enjoy cold in a grain bowl or salad. To save time, prep veggies the night before and use pre-cut Brussels sprouts if needed.