Super Easy Roasted Winter Vegetables
Prep time
Cook time
Total time
Super easy sheet-pan roasted vegetables. Winter/Fall favorites like sweet potatoes, Brussels sprouts, green beans, apple, and baby potatoes. A perfect side dish for Thanksgiving or any day.
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 1 large sweet potato (about ½ lb.), peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
  • ½ lb. small purple potatoes (or red/gold/or combo), halved
  • ½ lb. green beans, trimmed
  • 1 medium apple, diced (or sliced)
  • 1 shallot, sliced
  • 2 Tbsp dried cranberries
  • 1 oz. candied pecans (or roasted pecans)
  1. Preheat oven to 425F.
  2. Combine sweet potatoes, Brussels sprouts, green beans, apple and shallots in a large bowl (or ziplock bag). Drizzle with olive oil and toss to coat.
  3. Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable ( you may need 2 baking sheets). Sprinkle with salt and pepper to taste.
  4. Bake until vegetables are tender enough to pierce with a fork and have some charred bits on the edges ( approx. 25-35 min). Use a spatula to flip vegetable mid way through cooking.
  5. Transfer to serving dish and top with pecans and dried cranberries.
* This dish can be prepared up to one day ahead of time and reheated in the oven for about 10 mins ( 400F)
** These roasted vegetables are equally as delicious served at room temperature.
Nutrition Information
Serving size: ⅙ of recipe Calories: 164 Fat: 8.4 g Saturated fat: 1.0 g Carbohydrates: 21.5 g Sugar: 7.8 g Sodium: 28.7 mg Fiber: 4.8 g Protein: 3.2 g Cholesterol: 0 mg
Recipe by Simple Healthy Kitchen at