Go Back
+ servings
overhead photo of roasted vegetables on a sheet pan

Fall Roasted Vegetables

This mouthwatering side dish features Brussels sprouts, butternut squash, broccoli, cauliflower, and apples roasted to caramelized perfection.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 216kcal
Author Amee


  • Large baking sheet
  • Parchment paper


  • 16 oz Brussels sprouts bottoms trimmed and halved
  • 12 oz butternut squash cut into 1" pieces
  • 12 oz broccoli florets
  • 10 oz cauliflower florets
  • 2 apples chopped
  • 3 tablespoon olive oil
  • 2 tablespoon butter melted
  • 1 teaspoon coarse salt more or less to taste
  • freshly cracked pepper to taste


  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper and wash and chop the produce. Set the broccoli and cauliflower aside in a bowl. 
  • Stir the olive oil and melted butter in a small bowl, then toss about half of the mixture with the squash, brussels sprouts, and apples.
  • Spread the Brussels sprouts, squash, and apples evenly on the baking sheet, season with salt and pepper, and roast for 20 minutes.
  • While those veggies are roasting, toss the broccoli and cauliflower with the remaining oil-butter mixture and season with salt and pepper. 
  • After 20 minutes, remove the pan from the oven and give everything a toss. Then, add the broccoli and cauliflower, spray with a little olive oil spray, and return to the oven for 15-20 minutes more or until the veggies are golden, tossing halfway. 


  • Cut the veggies into uniform-sized pieces to help avoid some pieces being undercooked while others are overcooked.
  • Buy pre-cut veggies for quick and easy prep. I buy precut butternut squash, broccoli, and cauliflower. It's a bit more expensive, but a big time-saver.
  • No piling up the ingredients! Be sure to spread everything in a single layer on the baking sheet, as overlapping can result in uneven cooking.
  • If you don’t have a large baking sheet, divide everything between two smaller ones so the veggies and apples roast, not steam. 


Calories: 216kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 472mg | Potassium: 880mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7100IU | Vitamin C: 152mg | Calcium: 101mg | Iron: 2mg