Introduction

There is something almost magical about what happens to a vegetable when it hits a hot, oil-slicked sheet pan. The edges caramelize, the natural sugars intensify, and suddenly, even the pickiest eaters are reaching for seconds. This Roasted Veggie Sheet Pan Mix is my go-to when I want a side dish that looks like it belongs on a gourmet restaurant menu but requires about ten minutes of actual hands-on effort.

In this recipe, we are combining earthy beets, nutty Brussels sprouts, and sweet butternut squash. To take it from “standard side dish” to “showstopper,” we finish it with a tangy balsamic glaze, crunchy toasted walnuts, and creamy feta cheese. It’s the perfect balance of textures and flavors that brightens up any dinner table.

Why I Love This Recipe

I’ve spent years developing recipes for ChefManiac, and if there is one thing I’ve learned, it’s that “easy” shouldn’t mean “boring.” Here is why this sheet pan mix is a permanent resident in my recipe rotation:

• Effortless Cleanup: Like my favorite Sheet Pan Quesadillas, everything happens on one pan. Less time scrubbing pots means more time enjoying your meal.
• Nutrient Dense: You are getting a massive hit of vitamins, fiber, and healthy fats all in one serving.
• Perfect for Meal Prep: These veggies hold up beautifully in the fridge. I love tossing the leftovers into A Light Tangy Chicken Salad for a hearty lunch the next day.
• Seasonal Versatility: While it screams “autumn,” these ingredients are available year-round, making it a reliable staple.

Ingredients (4–6 servings)

The Vegetables

• 1 lb Brussels sprouts: Trimmed and halved.
• 3 cups butternut squash: Peeled and cubed (approx. 1-inch pieces).
• 2 medium beets: Peeled and cubed (wear gloves to avoid stained hands!).
• 3 tbsp olive oil: Use a high-quality extra virgin oil for the best flavor.
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary: Fresh is great, but dried herbs stand up well to the high roasting heat.

The Toppings

• ⅓ cup dried cranberries: For a pop of sweetness.
• ⅓ cup walnuts: Toasted for maximum crunch.
• ¼ cup crumbled feta cheese: Adds a salty, creamy finish.
• 1–2 tbsp fresh parsley: Chopped for brightness.

The Optional Glaze (Highly Recommended)

• 1 tbsp maple syrup or honey
• 1 tbsp balsamic vinegar

Swaps and Notes

• The Beets: If you aren’t a fan of red beets, try golden beets for a milder, less “earthy” flavor. They also won’t bleed color onto your squash!
• The Nut Factor: If you have a walnut allergy, pumpkin seeds (pepitas) or sunflower seeds provide a great nut-free crunch.
• Vegan Option: Simply omit the feta or swap it for a plant-based almond-based “feta” crumble.
• Sweetener: If you are watching your sugar intake, you can skip the maple syrup and just use a splash of balsamic.

List of Steps

1. Heat the Oven

Preheat your oven to 425°F (220°C). This high heat is crucial for getting that golden-brown caramelization without turning the veggies into mush. Line a large sheet pan with parchment paper or a silicone baking mat for easy release.

2. Season the Vegetables

In a large mixing bowl, toss your prepared Brussels sprouts, butternut squash, and beets with the olive oil, salt, pepper, garlic powder, and dried herbs. Ensure every piece is lightly coated in oil; this is what creates the “roast” rather than a “steam.”

3. Roast to Perfection

Spread the vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan! If the veggies are on top of each other, they will release steam and get soggy. Roast for 25–30 minutes, stirring halfway through, until the edges are browned and the beets are fork-tender.

4. Add the Glaze

While the vegetables are still piping hot and on the pan, drizzle the maple syrup and balsamic vinegar over them. Toss gently to coat. The residual heat will thicken the glaze slightly, creating a beautiful sheen.

5. Finish and Serve

Transfer the roasted mix to a serving platter. While warm, sprinkle the dried cranberries, toasted walnuts, crumbled feta, and fresh parsley over the top. Serve immediately.

Tips for Success

• Uniform Cutting: Try to keep your squash and beet cubes roughly the same size (about 1 inch). This ensures everything finishes cooking at the exact same time.
• Don’t Skimp on Oil: Vegetables need enough fat to conduct the heat of the oven. If they look dry halfway through, don’t be afraid to give them a tiny extra spritz.
• High Heat is Key: Don’t drop the temperature to 350°F. You want that 425°F blast to crisp up the outer leaves of the Brussels sprouts.

Serving Suggestions and Pairings

This sheet pan mix is incredibly versatile. It works as a light vegetarian main, but it truly shines when paired with hearty proteins.

I highly recommend serving these veggies alongside These Easy Turkey Wings for a comforting Sunday dinner. If you’re looking for a one-pan theme for the whole week, you can also serve it as a side to this Mexican Chicken and Rice Casserole.

For dessert, keep the oven going and whip up These Pecan Pie Bars—the nutty flavor profile perfectly complements the roasted walnuts in the veggie mix.

Nutritional Information (Per Serving)

• Calories: 185 kcal
• Total Fat: 11g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 4g
• Sugar: 9g

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: For the best results, reheat in the oven or an air fryer at 350°F for 5–7 minutes. Using a microwave is fine, but you will lose the crispiness of the sprouts.
• Freezing: I do not recommend freezing this dish, as the texture of the roasted beets and squash can become watery once thawed.

More Recipes You Will Love

If you enjoyed this easy sheet pan meal, you have to check out these other ChefManiac favorites:

• Sheet Pan Quesadillas for a Crowd
• Easy Turkey Wings Comfort Food
• Mexican Chicken and Rice Casserole

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Final Thoughts

This Roasted Veggie Sheet Pan Mix proves that eating your greens (and reds and oranges!) can be the highlight of your meal. It’s colorful, flavorful, and incredibly satisfying.

I’d love to hear how yours turned out! Did you swap the walnuts for pecans? Did you add extra feta? Leave a comment below and let me know. Don’t forget to follow ChefManiac on social media for more easy weeknight inspiration!