Harvest Sheet-Pan Roasted Vegetables

Ingredients

Roasted Vegetables

1½ lb (680 g) butternut squash, peeled and cubed
1 lb (450 g) carrots, peeled and cut into sticks
1 lb (450 g) Brussels sprouts, halved
3 cups cauliflower florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
½ tsp rosemary
½ tsp black pepper
½ tsp salt

Maple Glaze

3 tbsp pure maple syrup
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
Pinch of salt

Toppings

¾ cup dried cranberries
½ cup toasted walnuts, roughly chopped
½ cup crumbled feta cheese
2 tbsp fresh parsley
1 tbsp fresh rosemary, optional

Method

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Place the butternut squash, carrots, Brussels sprouts and cauliflower in a large bowl.
Add olive oil, garlic powder, thyme, rosemary, salt and pepper. Toss until everything is evenly coated.
Spread the vegetables across the sheet pan in a single layer. Use two pans if crowded.
Roast for 20 minutes.
While roasting, whisk together maple syrup, olive oil, balsamic vinegar, Dijon mustard, garlic and salt.
Remove the pan and drizzle the maple glaze over the vegetables. Toss gently.
Return to the oven for another 10–20 minutes, until the vegetables are tender and caramelized.
Add the dried cranberries and toasted walnuts during the final 3–5 minutes, or sprinkle them on after roasting.
Finish with crumbled feta, fresh parsley and rosemary.
Serve warm.

Nut & Allergen Information

Walnuts: Yes
Other tree nuts: None required
Peanuts: None
Eggs: None
Dairy: Yes — feta cheese
Gluten: Naturally gluten-free, but check mustard/balsamic labels
Soy: Usually none, but check packaged ingredients
Mustard: Yes — Dijon mustard
Sesame: None required

Nut-Free Version

Simply omit the walnuts. For extra crunch, use roasted pumpkin seeds (pepitas), provided they fit your dietary needs.

Approximate Nutrition

Per serving, assuming 8 servings:

Calories: ~280 kcal
Protein: ~6 g
Carbohydrates: ~38 g
Fat: ~12 g
Fiber: ~7 g
Sugar: ~19 g
Sodium: ~350 mg

Values vary depending on the amount of maple syrup, feta, walnuts and dried cranberries used.

Q&A

Q: Can I prepare this ahead of time?
Yes. Cut the vegetables up to 1 day ahead and refrigerate them. Make the glaze separately and roast when ready.

Q: How do I get crispy vegetables?
Don’t overcrowd the pan. Keep the vegetables in a single layer and roast at 425°F/220°C.

Q: Can I use frozen vegetables?
Yes, but roast them directly from frozen and expect a slightly softer texture.

Q: Can I replace the maple syrup?
Yes. Honey or brown sugar can work, although maple syrup gives the dish its characteristic fall flavor.

Q: Can I make it vegan?
Yes. Replace the feta with a vegan feta or simply leave it out.

Q: Can I use pecans instead of walnuts?
Absolutely. Pecans pair especially well with the maple glaze.

Q: When should I add the cranberries?
Adding them near the end prevents them from burning or becoming overly dry.

Q: Can this be a main dish?
Yes. Serve it over quinoa, farro or rice, or add chickpeas for extra protein.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.