Sheet Pan Roasted Vegetables with Brussels Sprouts

Sheet Pan Roasted Vegetables with Brussels Sprouts, Acorn Squash & Cranberries

Written by Dietitian & Mom: Elis Halenko

A cozy, colorful side dish packed with fiber, flavor, and feel-good fall vibes

There’s something special about roasting vegetables—it brings out their natural sweetness, crisps up the edges, and makes your kitchen smell amazing. This Roasted Vegetable Sheet Pan is one of my go-to sides when I want something that’s both nutrient-rich and crowd-pleasing.

With caramelized Brussels sprouts, tender acorn squash, sweet-tart cranberries, and hints of rosemary and garlic, this dish hits the perfect savory-sweet balance. It’s just as good for weeknight dinners as it is for a holiday spread.

Bonus: everything roasts on one sheet pan for easy cleanup and major flavor payoff.

Why You’ll Love This Sheet Pan Veggie Dish:

High-fiber, antioxidant-rich and naturally gluten-free
Perfect for meal prep, weeknights, or festive meals
A vibrant way to get kids into veggies (that golden squash is magic!)
Versatile—can be customized with other fall favorites

Makes your house smell like cozy autumn comfort

Ingredients (Serves 4–6)

1 small acorn squash, halved, seeds removed, and sliced into ½-inch crescents
1 lb Brussels sprouts, trimmed and halved
1 medium red onion, sliced
3 cloves garlic, minced or thinly sliced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
2–3 tbsp olive oil
Salt and pepper to taste
1/2 cup dried cranberries
Optional toppings:
- Crumbled goat cheese or feta
- Toasted pecans or pumpkin seeds
- A drizzle of balsamic glaze for an extra pop

Instructions:

1. Preheat the Oven

Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

2. Toss the Veggies

In a large bowl, toss the Brussels sprouts, squash, red onion, and garlic with olive oil, rosemary, salt, and pepper. Spread evenly on the baking sheet in a single layer—don’t overcrowd!

3. Roast to Golden Perfection

Roast for 25–30 minutes, flipping halfway through, until veggies are tender and caramelized.

4. Add the Cranberries

In the last 5 minutes of roasting, sprinkle the cranberries over the pan so they warm and soften slightly.

5. Garnish and Serve

Remove from oven. Top with optional cheese, seeds, or a light balsamic drizzle. Serve warm.

Dietitian Notes

This dish is loaded with nutrition:

Brussels sprouts = fiber, folate, and detox-supporting compounds
Acorn squash = complex carbs + vitamin A
Cranberries = antioxidants and natural sweetness
Garlic & rosemary = anti-inflammatory flavor boosters
Olive oil = heart-healthy fats to support nutrient absorption

💡 Meal prep tip: Roast a double batch and serve it throughout the week in grain bowls, wraps, or alongside eggs or lentils.

Serving Ideas

With roasted chicken, turkey, or baked tofu
Toss into quinoa or farro bowls with tahini drizzle
Serve over arugula with lemon vinaigrette for a warm salad
Add to a wrap with hummus or goat cheese for a leftover makeover

Share Your Roasted Veg Glow-Up

If you make this, tag me @thefoodstylistrd—I LOVE seeing your rainbow sheet pans and creative add-ins! Bonus points if your little ones are helping toss the veggies or sneak a taste straight from the tray 😄