Roasted Vegetables
A sheet pan combination of acorn squash, butternut squash, sweet potatoes, and Brussel sprouts drizzled with honey sprinkled with soft goat cheese and garlic salt topped with crunchy pecans. A warm Fall seasonal side salad perfect for your family dinners. I add basil to this dish to help blossom the earthy flavors of the root vegetables, I would say you can skip this step but why? The basil ties all the sweet honey flavor with savory goat cheese flavor together. Not to mention the nutty undertones of the raw pecans. A good, hearty Fall side dish has density, chew, texture, and flavors. This honey roasted vegetable sheet pan dinner has it all!
If you’re looking for a hearty main to serve with this, try this Sheet Pan Chicken Fajitas
Why You'll Love This Roasted Vegetables
- Crispy edges with tender centers
- Naturally sweet, caramelized flavor
- Easy to customize with any vegetables
- Healthy, gluten-free, and plant-based
- Perfect side dish for any meal
For another easy side, try this Baked Cauliflower Bites
Honey Roasted Vegetables with Goat Cheese and Crunchy Pecans
Key Ingredients You'll Need
- 1 butternut squash, cubed
- 1 large sweet potato, 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
- 1/4 cup chopped nuts
- Basil, chopped
How to Make Roasted Vegetables
- Pre-heat oven to 425 degrees F. Grease or line baking sheet with parchment. Set aside
- Add your cubed vegetables to your sheet pan. Drizzle entire pan with olive oil.
- Using your hands or a brush, lather vegetables to lightly coat.
- Drizzle vegetables with honey or maple syrup.
- Roast 35 minutes.
- Remove pan from the oven and sprinkle with garlic salt.
- Allow to cool for 3 minutes then add your goat cheese, nuts, and basil.
- Serve warm.
- Store left overs in air tight container in refrigerator. Good for up to 1 week.
Drizzle honey over your vegetables like this. You will notice not all the vegetables have a great amount of honey on them.
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For another easy oven recipe, try this Crispy Baked Chicken Cutlets
Stacie’s Tricks & Tips
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Use high heat (400–425°F) for caramelization
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Don’t overcrowd the pan or veggies will steam
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Cut vegetables evenly for consistent cooking
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Use a large sheet pan for better browning
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Flip halfway for even crispiness
What is the best cheese to use for vegetables?
I am a huge fan of all cheeses. Recently I found myself eating more cheese in 9 months than I have in 10 years combined! Would you agree that I have been depriving myself? I really love goat cheese for this dish. Goat cheese is creamy, soft in texture, and adds a mild taste to your dish without over powering it like a sharp parmesan or dry feta taste. I love those cheeses, don’t get me wrong, but I favor goat cheese for this warm dish.
My biggest tip.
For a mess free sheet pan side dish like this one, use parchment paper and add your veggies as you see here. Then, drizzle on your extra virgin olive oil and lather lightly the vegetables with your hands. Secondly, drizzle on your honey or maple syrup as you see in the photo above. Roast for 35 minutes. Lastly, take out the vegetables and immediately add your garlic salt.
Happy feasting!
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Frequently Asked Questions
What temperature is best for roasted vegetables?
Roasted vegetables cook best at 400–425°F. This high temperature helps caramelize the natural sugars, creating crispy edges and tender centers.
How long do roasted vegetables take in the oven?
Roasted vegetables typically take 25–35 minutes at 425°F, depending on the type and size of the vegetables. Denser vegetables like potatoes may take up to 40 minutes.
Can I mix different vegetables when making roasted vegetables?
Yes, roasted vegetables can include a mix of vegetables, but it’s best to group similar cooking times together. Dense vegetables like carrots and potatoes take longer than softer ones like zucchini or peppers.
How do I keep roasted vegetables from getting soggy?
Roasted vegetables become soggy if the pan is overcrowded or the oven temperature is too low. Spread them in a single layer and roast at 425°F for best results.
Can I make roasted vegetables ahead of time?
Yes, roasted vegetables can be made ahead and stored in the refrigerator for up to 4 days. Reheat at 375°F for 10–15 minutes to restore crispness.
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