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Sheet Pan Fall Veggie Roast

Simple fall squash, honeycrisp apples and onions and a touch of cinnamon, this Sheet Pan Fall Veggie Roast fills the house with warmth. With an easy sheet pan method, you’ll have a whole stash of prepped veggies in no time. These seasonal roasted veggies make for a great side dish to serve with simple Brown Butter Crispy Chicken Thighs, Aircrisp Steak Tips or Traeger Grilled Picanha Steak. Bookmark this one for later because we also like to tuck roasted veggies leftovers into our morning breakfast frittatas.

The grocery list.

The preparation of Sheet Pan Fall Veggie Roast.

It couldn’t be any simpler. Most of the preparation of this dish is passive time while the sheet pan is roasting in the oven. In addition to the passive time, the most of the prep is done in peeling in cubing the ingredients.

To start, preheat the oven to 425°F. When roasting veggies you want a piping hot oven to not only cook the inside of the tough squash but to brown and crisp the exterior of each piece. This adds a caramelized flavor as well as some great texture.

While the oven is preheating, prepare the remaining ingredients. Peel and cube the butternut squash and honeynut squash as well as cubed the apple and onion. This makes quick work of the cooking phase if all your ingredients are prepared and waiting. Toss the squash with olive oil and salt on a baking sheet and get those in the oven first. You’ll work in batches with the ingredients because the swaths takes much longer to cook than the apples and onions.

Once the squash has cooked for about 25 minutes, remove the pan from the oven, toss and add the apples and onions. Return the full sheet to the oven and roast for an additional 20 minutes. Remove the fully roasted pan from the oven, sprinkle with cinnamon and flaky salt and serve!

Fall flavors and simple sheet pan methods.

These vegetables and apples are typically available year-round. We are fortunate to live in a world in which the stores are well-stocked. With that, it can be challenging to shop with the seasons. If you choose to shop year-round, it can curb a craving for particular flavors. If you can find local farmer’s markets and support local and seasonal veggies not only is that a great way to support local but the flavors will shine.

Doubling down on delicious flavors and an easy sheet pan method. There is nothing like dirtying one dish and meal-prepping or serving up a load of veggies as a side with ease.

Looking for more sheet pan meals?

Here are a few to try:

ROASTED SHEET PAN VEGGIES W/ PEPPERONCINI ITALIAN DRESSING

CRISPY SHEET PAN BACON

SHEET PAN NACHOS WITH CARNITAS & ROASTED PINEAPPLE

Lastly, if you make this Sheet Pan Fall Veggie Roast recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

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Sheet Pan Fall Veggies Roast

sammymoniz Simple fall squash, honeycrisp apples and onions and a touch of cinnamon, this Sheet Pan Fall Veggie Roast fills the house with warmth.… Main sheet pan, roasted veggies, fall veggies, squash European Print
Feeds: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 cups butternut squash, peeled and cut into cubes
  • 1 cup honeynut squash, peeled and cut into cubes
  • 2-3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large honeycrisp apple, cubed
  • 1 large sweet onion, quartered
  • 1 teaspoon cinnamon
  • 1 teaspoon flaky salt

Instructions

  1. Preheat the oven to 425°F.
  2. Toss the butternut squash and honeynut squash with the olive oil and kosher salt. Spread the squash on a large baking sheet in a single layer. Roast the squash for 25 minutes. 
  3. Remove the squash from the oven and toss. To the sheet pan add the honeycrisp apple and onion. Place the sheet pan back in the oven to roast for an additional 15-20 minutes until the squash is lightly browned and the apples and onions are soft.
  4. Sprinkle the sheet pan with cinnamon and flaky sea salt and serve.