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To make this tasty dish, gather these fresh ingredients: - 2 medium sweet potatoes, peeled and cubed - 1 small butternut squash, peeled and cubed - 1 large red onion, cut into wedges - 2 cups Brussels sprouts, halved - 1 red bell pepper, sliced - 3 tablespoons olive oil - 2 teaspoons maple syrup - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish You can easily swap some ingredients if you want. Use regular potatoes instead of sweet potatoes. Carrots or zucchini can replace butternut squash. If you don’t like Brussels sprouts, try green beans or cauliflower. For the red onion, yellow or white onions work too. If you lack maple syrup, honey or agave syrup can work. You can skip the garlic powder and use fresh garlic if you prefer. Dried basil, oregano, or rosemary can replace thyme. Fresh vegetables make a big difference in taste. Look for bright colors and firm textures. Avoid any bruises or soft spots. Choose sweet potatoes that feel heavy and firm. For butternut squash, pick one with a matte skin. When buying Brussels sprouts, choose ones that are compact and green. The red bell pepper should be shiny, with no wrinkles. Fresh herbs, like parsley, should smell strong and look vibrant. Always wash your veggies before cooking to remove dirt. Start by washing your veggies. I use two medium sweet potatoes and one small butternut squash. Peel them and cut them into even cubes. This helps them cook at the same rate. Next, take one large red onion and cut it into wedges. For some color and crunch, slice one red bell pepper. Finally, halve two cups of Brussels sprouts. In a small bowl, whisk together three tablespoons of olive oil and two teaspoons of maple syrup. This mix adds a sweet touch. Then, add one teaspoon of garlic powder, one teaspoon of dried thyme, and one teaspoon of smoked paprika. Don't forget to season with salt and pepper to taste. Mixing these flavors creates a tasty coating for the veggies. Preheat your oven to 425°F (220°C). Once ready, place all the veggies in a large bowl. Pour the olive oil mixture over them. Toss well so every piece gets coated. Spread the veggies in a single layer on a large baking sheet. Roast them in the oven for about 25 to 30 minutes. Make sure to toss them halfway through. This helps them cook evenly. They should be tender and slightly caramelized when done. After roasting, let them cool for a couple of minutes. Garnish with fresh parsley before serving. Enjoy this colorful dish! To get the best roasted veggies, you need a few tricks. First, cut your veggies into even pieces. This helps them cook at the same rate. Sweet potatoes and butternut squash take longer, so cut them smaller. Next, spread the veggies out on the sheet pan. They should not touch. This allows air to flow and helps them brown nicely. Toss them halfway through roasting for even cooking. Finally, keep an eye on the time. Roasting for 25 to 30 minutes usually gives great results. Fall veggies shine with simple seasonings. Olive oil adds richness. Maple syrup brings natural sweetness. Garlic powder gives a warm flavor. Dried thyme and smoked paprika add depth. Salt and pepper are essential for balance. You can mix these up based on your taste. Try adding rosemary or sage for a cozy touch. Fresh herbs, like parsley, add brightness when served. Leftover roasted veggies are a gift! You can turn them into a tasty soup. Just blend them with broth and seasonings. Add them to salads for extra flavor. Toss them into pasta dishes or grain bowls. You can even use them in omelets. Always store leftovers in an airtight container in the fridge. They stay fresh for about three days. This way, you can enjoy your hard work again! {{image_2}} You can mix your veggies for more fun flavors. Try using carrots, parsnips, or cauliflower. These add sweetness and texture. You can also use zucchini or eggplant for a twist. Just make sure to cut them to similar sizes. This helps them cook evenly. To spice up your dish, think about adding fresh herbs. Rosemary or sage can bring warmth to your meal. A splash of balsamic vinegar adds zing too. You may also want to try adding chili flakes for some heat. If you love citrus, a bit of lemon zest can brighten the dish. You can easily keep this dish vegan and gluten-free. All the ingredients in the recipe are already plant-based. Make sure your seasonings are gluten-free if you use packaged ones. You can also swap the maple syrup for agave nectar. This keeps it sweet and tasty while staying vegan. After you enjoy your sheet pan roasted fall veggies, let them cool completely. Store leftovers in an airtight container. This keeps them fresh. Place the container in the fridge. Use them within 3-5 days for the best taste. You can also separate the veggies into smaller containers for easy grab-and-go meals. To reheat, you can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet. Roast them for about 10-15 minutes. This keeps them crispy. If using a microwave, place the veggies in a safe dish. Heat for about 1-2 minutes, stirring halfway through. You can freeze these roasted veggies if you want to save them longer. Let the veggies cool completely first. Spread them out on a baking sheet, then freeze until solid. After that, transfer them to freezer bags or containers. Label them with the date. Use within 3 months for the best flavor. When ready to eat, thaw in the fridge overnight and reheat as needed. Yes, you can use frozen vegetables for roasting. However, fresh veggies work best. Frozen veggies often have more water. This extra moisture can make them soggy. If you use frozen veggies, thaw them first. Pat them dry with a towel. This helps keep them crisp while roasting. You will know the veggies are done when they are tender. They should be easy to pierce with a fork. Look for a nice golden color on the outside. Some caramelization is a good sign. Toss the veggies halfway through cooking for even roasting. This helps them cook well and look great. Roasted fall veggies go well with many dishes. Try serving them with grilled chicken or fish for a complete meal. They also pair nicely with grains like quinoa or rice. You can add them to a salad for extra flavor. Mixing them into pasta dishes adds a nice touch too. This article covered everything you need for perfect sheet pan roasted fall veggies. We discussed ingredient choices, substitutions, and how to pick fresh veggies. I shared step-by-step instructions for prepping, seasoning, and roasting. You learned tips for achieving ideal texture and flavor, including using leftover veggies creatively. Variations offered new ideas with different vegetable mixes and seasonings. Finally, I provided storage tips for keeping your leftovers fresh. Enjoy experimenting with your own roasted veggie dishes! You'll love the flavors and ease of this healthy meal.

Sheet Pan Roasted Fall Veggies

Discover the deliciousness of autumn with this easy Autumn Harvest Sheet Pan Veggies recipe! Enjoy a colorful mix of sweet potatoes, butternut squash, Brussels sprouts, and more, all roasted to perfection with a hint of maple sweetness. Perfect for busy weeknights or festive gatherings, this one-pan meal is both healthy and satisfying. Click through to explore the full recipe and bring the tastes of fall to your dining table!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 small butternut squash, peeled and cubed

1 large red onion, cut into wedges

2 cups Brussels sprouts, halved

1 red bell pepper, sliced

3 tablespoons olive oil

2 teaspoons maple syrup

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the cubed sweet potatoes, butternut squash, red onion, Brussels sprouts, and red bell pepper.

      In a small bowl, whisk together the olive oil, maple syrup, garlic powder, thyme, smoked paprika, salt, and pepper.

        Pour the olive oil mixture over the vegetables and toss well to ensure everything is evenly coated.

          Spread the veggies out in a single layer on a large baking sheet.

            Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and slightly caramelized, tossing halfway through for even cooking.

              Once done, remove the sheet pan from the oven and let it cool for a couple of minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4