The Ultimate Autumn Harvest Sheet Pan
This stunning sheet pan recipe brings together the best flavors of the season. It features vibrant roasted vegetables neatly arranged and paired with sweet and savory toppings, making it a perfect, visually appealing centerpiece for any holiday table or cozy weekend dinner.
Prep time: 20 minutes | Cook time: 35-40 minutes | Servings: 6-8
Ingredients
For the Vegetables:
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Butternut Squash: 3 cups, peeled and diced into 1-inch cubes
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Carrots: 1 bunch of slim carrots, peeled (leave whole or halve lengthwise if thick)
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Brussels Sprouts: 1 lb (450g), trimmed and halved
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Baby Potatoes: 1 lb (450g), halved or kept whole for smashing
For the Flavor & Roasting:
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Olive Oil: ¼ cup (divided among the vegetables)
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Seasoning: 2 tsp garlic powder, 1 tsp dried thyme, salt, and freshly cracked black pepper to taste
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Maple Syrup: 1 tbsp (for drizzling on the squash and carrots)
For the Accompaniments & Toppings:
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Pecans: ½ cup, roughly chopped (for the squash)
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Feta or Goat Cheese: ½ cup, crumbled (for the potatoes)
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Cranberry Sauce or Roasted Cranberries: 1 cup (served on the side or nestled in the pan)
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Fresh Parsley or Thyme: 2 tbsp, finely chopped (for garnish)
Instructions
1. Prep the Oven and Pan Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or line it with parchment paper for easier cleanup.
2. Prep the Potatoes (Optional Smashed Method) If you want smashed potatoes like those in the corner of the pan, boil the baby potatoes in salted water for about 10-15 minutes until just fork-tender. Drain and let them dry slightly.
3. Arrange and Season Place the vegetables on the large baking sheet, keeping them in distinct, aesthetic sections (as shown in the image).
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The Squash: Toss the butternut squash cubes with olive oil, salt, pepper, and a dash of maple syrup.
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The Carrots: Drizzle the carrots with olive oil, salt, pepper, and thyme.
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The Brussels Sprouts: Toss with olive oil, salt, and pepper. Arrange them cut-side down for maximum caramelization.
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The Potatoes: Place the potatoes in their section. If you boiled them, use the back of a glass to gently smash them flat. Drizzle generously with olive oil, salt, and garlic powder.
4. Roast Place the sheet pan in the oven and roast for 25-30 minutes.
5. Add the Toppings Remove the pan from the oven carefully.
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Sprinkle the chopped pecans over the butternut squash.
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Top the smashed potatoes with the crumbled feta or goat cheese. Return the pan to the oven for an additional 5-10 minutes, or until the Brussels sprouts are crispy, the carrots are tender, and the cheese is slightly melted and golden.
6. Garnish and Serve Remove from the oven. Add the bright cranberry sauce into an empty section of the pan (or serve it in a bowl alongside). Garnish the entire tray with fresh chopped parsley or thyme. Serve hot right off the pan!
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