Honey-Soy Roasted Butternut Squash and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Butternut squash, carrots and bell peppers roasted on a sheet pan and glazed with honey, soy sauce and garlic, finished with fresh thyme. This modern european-inspired sheet pan (vegetarian) ready in about 55 minutes pairs butternut squash, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 20 min Cook: 35 min Serves 6 Modern European cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 4 tbsp olive oil with cubed butternut squash, sliced carrots, and quartered bell peppers until evenly coated.
  2. Step 2: Spread vegetables on a parchment-lined baking sheet. Roast for 25 minutes until tender and caramelized.
  3. Step 3: In a small bowl, whisk 2 tbsp honey, 3 tbsp soy sauce, 3 minced garlic cloves, and 1 tsp thyme. Drizzle glaze over roasted vegetables, tossing to coat. Return to oven for 10 minutes until glossy and sticky.

Frequently asked questions

How long does Honey-Soy Roasted Butternut Squash and Carrots take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Soy Roasted Butternut Squash and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.

Can I substitute ingredients in Honey-Soy Roasted Butternut Squash and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Soy Roasted Butternut Squash and Carrots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Honey-Soy Roasted Butternut Squash and Carrots vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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