Sheet Pan Roasted Fall Vegetables with Thyme and Balsamic Glaze

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

A colorful medley of autumn vegetables roasted on a sheet pan with fresh thyme and finished with a tangy balsamic glaze. This mediterranean-inspired vegetarian ready in about 45 minutes pairs peeled and cubed butternut squash, halved Brussels sprouts, sliced into 1/2-inch rounds carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed sheet pan, toss 2 cups peeled and cubed butternut squash, 2 cups halved Brussels sprouts, 1 cup sliced carrots, and 1 medium sliced red onion with 3 tbsp olive oil, 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables in a single layer and roast for 25-30 minutes, stirring halfway through, until the edges are caramelized and the vegetables are tender when pierced with a fork.
  3. Step 3: Meanwhile, in a small saucepan, combine 2 tbsp balsamic vinegar and 1 tbsp honey. Bring to a simmer over medium heat and cook for 3-4 minutes until the glaze thickens and coats the back of a spoon.
  4. Step 4: Drizzle the balsamic glaze over the roasted vegetables and gently toss to combine before serving warm.

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Frequently asked questions

How long does Sheet Pan Roasted Fall Vegetables with Thyme and Balsamic Glaze take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sheet Pan Roasted Fall Vegetables with Thyme and Balsamic Glaze?

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 halved brussels sprouts from drying out.

Can I substitute ingredients in Sheet Pan Roasted Fall Vegetables with Thyme and Balsamic Glaze?

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 Sheet Pan Roasted Fall Vegetables with Thyme and Balsamic Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Sheet Pan Roasted Fall Vegetables with Thyme and Balsamic Glaze?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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