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Lemon-Herb Sheet Pan Roasted Vegetables


A mix of colorful root vegetables may be your star side. Peeled, pre-chopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

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Rate this recipe 4.7/5 (3 Votes)


  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3-cups)
  • 1 pound parsnips, peeled and cut into 1-inch pieces (about 2 1/4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • 10 garlic cloves, peeled
  • 1/2 lemon, thinly sliced
  • Cooking spray
  • 1 cup fresh flat-leaf parsley leaves
  • 1/3 cup fresh chives, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 teaspoon lemon zest strips
  • 1 tablespoon fresh lemon juice


Servings 10
Preparation time 15mins
Cooking time 50mins


Step 1

Preheat oven to 450°F.

Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat.

Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss.

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