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Sheet Pan Roasted Fall Vegetables

Sheet pan roasted fall vegetables are tossed with olive oil, kosher salt, black pepper, and dried thyme, then roasted until browned in spots and fork-tender. Sweet potatoes, Brussels sprouts, carrots, and red onion make an easy, colorful side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 12 oz Brussels sprouts trimmed and halved
  • 8 oz carrots peeled and cut into 1/2-inch-thick pieces
  • 1 red onion medium, cut into 1-inch wedges
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp thyme dried

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and set a rack in the center.
  2. Toss the sweet potatoes, Brussels sprouts, carrots, and red onion with the olive oil, salt, pepper, and thyme in a large bowl, then spread them in a single layer on an 18x13-inch rimmed baking sheet.
  3. Roast for 30 to 40 minutes, turning the vegetables halfway through, until browned in spots and tender when pierced with a fork.

Notes

For even browning, spread the vegetables in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium option, reduce the kosher salt to taste.