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Autumn is a season that beckons us to indulge in the rich colors and flavors of the harvest. One of the best ways to celebrate this bounty is with a hearty and wholesome dish that showcases seasonal vegetables. The Harvest Harmony: Sheet Pan Autumn Veggie Medley is a perfect representation of fall, combining the sweetness of butternut squash, the earthiness of Brussels sprouts, and the vibrancy of carrots, all beautifully roasted to perfection. This article will guide you through this delightful recipe, including its nutritional benefits, preparation techniques, and serving suggestions, ensuring that your dining experience is as enjoyable as the cooking process.

Sheet Pan Autumn Veggie Medley with a Healthy Twist

Embrace the flavors of fall with the Harvest Harmony: Sheet Pan Autumn Veggie Medley. This easy weeknight dinner showcases the sweetness of butternut squash, earthy Brussels sprouts, and vibrant carrots, all perfectly roasted for a comforting and nutritious dish. Packed with seasonal goodness and a hint of maple syrup, its a delightful way to celebrate autumn. Try it tonight and savor the warmth of the season. Perfect for busy nights!
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Ingredients
  

2 cups butternut squash, peeled and diced

2 cups Brussels sprouts, halved

1 red onion, cut into wedges

2 cups carrots, sliced diagonally

1 tablespoon olive oil

1 teaspoon maple syrup

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

¼ cup pecans, roughly chopped

¼ cup pomegranate arils (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Veggies: In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, red onion wedges, and sliced carrots.

      Create the Dressing: In a small bowl, whisk together the olive oil, maple syrup, garlic powder, smoked paprika, dried thyme, salt, and black pepper until well combined.

        Dress the Veggies: Pour the dressing over the vegetable mixture and toss until all the veggies are evenly coated.

          Spread on Sheet Pan: Spread the seasoned veggies evenly on the prepared baking sheet in a single layer. This ensures they roast and caramelize properly.

            Roast the Veggies: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, stirring halfway through. The veggies should be tender and slightly caramelized at the edges.

              Add Pecans: In the last 5 minutes of roasting, sprinkle the chopped pecans over the veggies and return to the oven. This will allow them to toast slightly and enhance their flavor.

                Garnish and Serve: Once done, remove the pan from the oven and let cool for a couple of minutes. Before serving, sprinkle with fresh pomegranate arils and chopped parsley for a burst of freshness and color.

                  Enjoy: Serve warm as a standalone dish or as a delightful side to your favorite protein.

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | Serves 4-6