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oven roasted vegetables on a white serving platter
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5 from 1 vote

Easy Roasted Winter Vegetables

Super easy sheet-pan roasted vegetables. Winter/Fall favorites like sweet potatoes, Brussels sprouts, green beans, apple, and baby potatoes. A perfect Thanksgiving side dish or any day.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 164kcal


  • 1 large sweet potato about 1/2 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


  • Preheat oven to 425F.
  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1serving | Calories: 164kcal | Carbohydrates: 21.5g | Protein: 3.2g | Fat: 8.4g | Saturated Fat: 1g | Sodium: 28.7mg | Fiber: 4.8g | Sugar: 7.8g