Ultimate Sheet-Pan Roasted Vegetable Platter
From the image, this looks like a holiday-style roasted vegetable platter featuring:
Whole roasted carrots
Brussels sprouts
Cubed butternut squash
Roasted red/purple vegetables that appear to be beets
Roasted onions/cauliflower or similar vegetables
Crumbled feta
Walnuts/pecans
A sweet-tangy maple/herb glaze
The exact recipe can’t be determined from the photograph alone, so the recipe below is designed to reproduce the colors, caramelization, textures and presentation of the pictured dish.
A 425°F oven is particularly useful here: high heat encourages browning, while avoiding overcrowding helps vegetables roast rather than steam.
Servings
6–8 servings as a side dish
Prep: 25–30 minutes
Roasting: 30–40 minutes
Total: about 1 hour
FULL INGREDIENT LIST
Roasted vegetables
Carrots
1½ lb / 680 g medium carrots
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp dried thyme
½ tsp garlic powder
Butternut squash
1½ lb / 680 g peeled butternut squash
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried sage
½ tsp garlic powder
¼ tsp ground cinnamon
Brussels sprouts
1 lb / 450 g Brussels sprouts
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried thyme
Beets
3 medium beets
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
½ tsp dried thyme
Optional additional vegetables
For the vegetables visible toward the back of the photograph:
½ small cauliflower, cut into florets
1 large yellow onion, cut into wedges
These can be roasted along with the other vegetables.
Maple-Herb Glaze
This is what I’d use to give the platter the glossy, slightly sweet finish suggested by the photograph.
3 tbsp pure maple syrup
2 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
1 tsp Dijon mustard
1 garlic clove, finely minced
½ tsp dried thyme
¼ tsp dried rosemary
¼ tsp black pepper
¼ tsp salt
Whisk everything together.
A maple-based glaze works particularly well with butternut squash and Brussels sprouts; similar roasted-vegetable preparations combine squash with maple syrup and herbs.
Toppings
¾ cup crumbled feta cheese
½ cup toasted walnuts or pecans
⅓ cup dried cranberries
2 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
Optional
Pomegranate arils
Pumpkin seeds
Fresh rosemary
Orange zest
Lemon zest
IMPORTANT: THE NUT INFORMATION
The photograph appears to include chopped nuts over the squash.
Tree nuts
If you use walnuts or pecans, this recipe contains tree nuts.
Potential nuts:
walnuts
pecans
Neither is essential.
Completely nut-free version
Simply replace the nuts with:
pumpkin seeds, or
sunflower seeds
Pumpkin seeds are not tree nuts, although anyone with a severe allergy should still check packaging for cross-contact warnings.
Peanuts
No peanuts are required.
Dairy
Feta makes the photographed-style recipe dairy-containing.
For dairy-free:
omit feta, or
use a dairy-free feta alternative.
Gluten
The basic recipe contains no wheat or gluten ingredients.
However, check your Dijon mustard, spice blends and packaged toppings if cooking for someone with celiac disease or a severe gluten allergy.
🫘 Soy
No soy is intentionally required.
Honey
This recipe uses maple syrup, not honey, so it’s vegan if the feta is omitted/replaced.
STEP 1 — Prepare the oven
Heat oven to:
425°F / 220°C
Line one or two large rimmed baking sheets with parchment.
For maximum browning, don’t crowd the vegetables.
High heat around 425°F is particularly effective for caramelizing roasted vegetables, while spacing them out prevents trapped moisture from causing steaming.
STEP 2 — Prepare the carrots
Scrub and peel the carrots if necessary.
If they’re medium-sized, cut them lengthwise in half.
For very thick carrots, quarter them lengthwise.
You want pieces of roughly similar thickness so they finish at approximately the same time.
Toss with:
olive oil
salt
pepper
thyme
garlic powder
Arrange cut-side down when possible.
STEP 3 — Prepare the butternut squash
Peel and remove the seeds.
Cut into approximately:
1-inch / 2.5-cm cubes
Try to keep the pieces similar in size.
Toss with:
olive oil
salt
pepper
sage
garlic powder
cinnamon
Don’t make the cubes too small or they’ll become soft before developing good caramelization.
STEP 4 — Prepare Brussels sprouts
Remove the tough stem ends.
Cut each Brussels sprout in half.
For very large sprouts, quarter them.
Toss with:
olive oil
salt
pepper
garlic powder
thyme
Place them cut-side down on the baking sheet.
This gives the cut surface direct contact with the hot pan and produces the dark caramelized edges seen in good roasted Brussels sprouts.
STEP 5 — Prepare the beets
Peel the beets.
Cut into approximately 1-inch cubes.
Toss with:
olive oil
salt
pepper
thyme
Important
Keep beets separate from the other vegetables if you want the carrots and squash to retain their bright colors.
Beets release intense red/purple pigment and can stain everything around them.
STEP 6 — Optional cauliflower and onion
Cut the cauliflower into medium florets.
Cut the onion into thick wedges.
Toss lightly with:
olive oil
salt
pepper
garlic powder
STEP 7 — Start roasting
Put the:
carrots
butternut squash
beets
cauliflower
onions
into the oven.
Roast for approximately:
15 minutes
Then remove the tray.
STEP 8 — Add Brussels sprouts
Add the Brussels sprouts to the baking sheet.
Turn the other vegetables with a spatula.
Return everything to the oven.
Continue roasting for approximately:
15–20 minutes
The vegetables are finished when:
carrots are fork-tender
squash is tender and caramelized
Brussels sprouts have dark browned edges
beets are tender
onions have browned edges
Most roasted squash/Brussels combinations take roughly 25–40 minutes depending on the size of the pieces.
STEP 9 — Make the maple glaze
While the vegetables roast, whisk together:
maple syrup
olive oil
balsamic vinegar
Dijon
garlic
thyme
rosemary
salt
pepper
Taste it.
It should be:
sweet + tangy + savory.
If it’s too sweet, add another teaspoon of balsamic.
If too acidic, add another teaspoon of maple syrup.
STEP 10 — Glaze
When the vegetables are almost finished, drizzle approximately half of the glaze over them.
Toss gently.
Return to the oven for:
3–5 minutes
This allows the glaze to caramelize.
Don’t add all the glaze at the beginning—the maple syrup can burn before the vegetables are cooked.
STEP 11 — Toast the nuts
While the vegetables finish:
Place ½ cup walnuts or pecans in a dry skillet over medium-low heat.
Toast for approximately:
3–5 minutes
Shake the pan frequently.
Remove immediately when fragrant.
Let cool and roughly chop.
Don’t walk away.
Nuts can go from toasted to burned surprisingly quickly.
STEP 12 — Assemble the platter
This is where you recreate the photograph.
Use a large serving platter or keep everything arranged directly on the sheet pan.
Arrange the vegetables in separate sections:
Section 1
Roasted carrots
Section 2
Butternut squash
Section 3
Brussels sprouts
Section 4
Roasted beets
Section 5
Onion/cauliflower
Don’t completely mix everything together.
The separated colors are part of what makes the photographed dish attractive.
STEP 13 — Finish
Scatter over:
crumbled feta
toasted walnuts/pecans
dried cranberries
parsley
fresh thyme
Drizzle with the remaining maple-balsamic glaze.
For an even more festive presentation, add:
pomegranate seeds
orange zest
additional herbs
BEST VERSION FOR THE PHOTO
If I were recreating the image specifically, I’d use:
Carrots + butternut squash + Brussels sprouts + beets + cauliflower/onion
with:
maple-balsamic glaze + feta + toasted pecans + dried cranberries + fresh thyme.
That combination gives you the same contrast of:
orange
green
burgundy
white
toasted brown
NUT-FREE VERSION
If ou’re serving people with nut allergies, don’t simply remove the nuts and leave the dish plain.
Replace the ½ cup nuts with:
Option 1 — Pumpkin seeds
½ cup toasted pepitas
Option 2 — Sunflower seeds
½ cup toasted sunflower seeds
Option 3 — Crispy chickpeas
¾ cup roasted chickpeas
The pumpkin-seed version is especially good with squash.
OPTIONAL ORANGE-MAPLE VERSION
For a more holiday-style flavor, add:
1 tsp orange zest
1 tbsp orange juice
to the glaze.
Then finish the platter with another little sprinkle of orange zest.
It works particularly well with carrots and squash.
OPTIONAL SPICY VERSION
Add to the glaze:
¼ tsp cayenne
½ tsp smoked paprika
Or drizzle a little chili crisp over the finished vegetables.
GARLIC-HERB VERSION
If you don’t want sweetness, skip the maple.
Mix:
3 tbsp olive oil
1½ tbsp balsamic vinegar
2 minced garlic cloves
1 tsp thyme
½ tsp rosemary
salt
black pepper
This produces a more savory roasted vegetable platter.
FULL RECIPE Q&A
Q: Can I roast all the vegetables at the same time?
Yes, but not necessarily for the same amount of time.
Carrots, squash and beets are denser than Brussels sprouts.
Starting the dense vegetables first and adding Brussels sprouts later gives you better results.
Q: Why are my vegetables mushy?
Usually one of three things:
The pan is overcrowded.
The vegetables weren’t dried properly.
Too much oil or glaze was used.
Roasting requires hot, relatively dry surfaces.
Q: Why aren’t my vegetables browning?
Increase the oven temperature to 425–450°F and give the vegetables more space.
Don’t constantly stir them.
Contact with the hot pan is what creates browning.
Q: Can I use baby carrots?
Absolutely.
If they’re small, leave them whole.
If they’re thick, halve them lengthwise.
Q: Can I use frozen butternut squash?
Yes, but fresh usually produces better caramelization.
If using frozen:
don’t thaw completely
spread it out well
expect somewhat softer edges
roast a little longer if necessary
Q: Can I use sweet potatoes instead of squash?
Yes.
Use approximately 1½ lb / 680 g sweet potatoes cut into 1-inch cubes.
Q: Can I replace the Brussels sprouts?
Yes.
Good replacements include:
broccoli
cauliflower
green beans
asparagus
Adjust cooking times according to the vegetable.
Q: Can I use honey instead of maple syrup?
Yes.
Use approximately 2½ tbsp honey.
Honey is slightly sweeter, so start with less.
Q: Can I make it vegan?
Yes.
Use maple syrup and omit the feta, or substitute a vegan feta.
Q: Can I make it nut-free?
Yes.
Use pumpkin seeds or sunflower seeds instead of walnuts/pecans.
Q: Can I make it ahead?
Yes—this is an excellent make-ahead side.
Roast the vegetables until almost completely done.
Cool and refrigerate.
Before serving, spread them on a baking sheet and reheat at:
425°F / 220°C for approximately 10–15 minutes.
Add feta, nuts/seeds and fresh herbs after reheating.
Q: Can I prepare it the day before Thanksgiving?
Absolutely.
The vegetables can be cut and stored separately in the refrigerator the day before.
The glaze can also be made ahead.
For best texture, roast the vegetables on the day you serve them.
Q: Can I roast everything on one pan?
You can, but two pans are better.
If the vegetables are packed tightly together, they’ll release steam and become softer.
For a large batch, use two large sheet pans.
Q: How do I prevent beets from turning everything purple?
Roast them separately.
Or put them in a small foil-lined section of the pan.
Add them to the serving platter last.
Q: Can I use goat cheese instead of feta?
Yes.
Goat cheese is particularly good with:
butternut squash
cranberries
pecans
maple
Q: Can I use blue cheese?
Yes, but it will give the dish a much stronger flavor.
Use only a small amount.
Q: What nuts work best?
My ranking:
1. Pecans — buttery and slightly sweet
2. Walnuts — earthy and slightly bitter
3. Pumpkin seeds — excellent nut-free alternative
4. Hazelnuts — more pronounced roasted flavor
For the photograph-style dish, I’d choose pecans.
Q: Should I put the nuts in the oven with the vegetables?
You can, but I prefer to toast them separately.
They can burn before the vegetables finish.
Q: Can I add cranberries before roasting?
No.
Dried cranberries can become hard or burn.
Add them after roasting.
Q: Why did my maple glaze burn?
Maple syrup contains sugars that caramelize quickly.
Don’t heavily glaze the vegetables at the beginning.
Add the glaze during the final 3–5 minutes, or drizzle it over the cooked vegetables.
Q: Can I serve this cold?
Yes.
It makes a very good room-temperature vegetable salad.
For a salad version, add:
arugula
quinoa or farro
feta
toasted pecans
lemon/maple dressing
TURN IT INTO A MAIN DISH
For a substantial vegetarian meal, serve the roasted vegetables over:
Quinoa
or
Farro
or
Wild rice
Add:
chickpeas
feta
toasted pecans
maple-balsamic dressing
This turns the side dish into a filling grain bowl.
APPROXIMATE NUTRITION
For 1 of 8 servings, including vegetables, glaze, feta, nuts and cranberries:
Calories: ~300–350
Protein: ~6–8 g
Carbohydrates: ~35–42 g
Fat: ~16–19 g
Fiber: ~7–9 g
Sugar: ~16–20 g
These are estimates because the final nutrition depends heavily on the amount of oil, nuts, feta and glaze used.
A basic roasted Brussels sprouts-and-butternut-squash preparation, for comparison, can be considerably lower in calories when it contains only vegetables, oil and seasoning.
STORAGE
Refrigerator
Store in an airtight container for 3–4 days.
Reheating
Best method:
425°F / 220°C for 8–12 minutes
rather than microwaving.
The oven restores some of the roasted texture.
Freezing
The roasted vegetables can technically be frozen, but I don’t recommend freezing the completed platter because Brussels sprouts and squash can become soft.CHEF’S FINAL FORMULA
For the closest overall result to your photograph:
425°F / 220°C
Carrots + butternut squash + Brussels sprouts + beets
Roast dense vegetables 15 min
Add Brussels sprouts
Roast another 15–20 min
Add maple-balsamic glaze
Rast 3–5 min
Arrange separately on platter
Add feta + toasted pecans + dried cranberries
Finish with fresh thyme + parsley + a little extra glaze
