ClosePhoto: Jacob FoxAll it takes is one sheet pan to make a delicious side that will pair perfectly with your favorite main dish. Packed with seasonal veggies like broccoli, cauliflower, carrots and squash, these healthy sides embrace the flavors of fall with each forkful. Recipes like our Roasted Honeynut Squash and Balsamic Oven-Roasted Carrots are tasty and simple.01of 13Balsamic Oven-Roasted CarrotsView RecipeRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.02of 13Roasted Honeynut SquashView RecipeHoneynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.03of 13Colorful Roasted Sheet Pan VegetablesView RecipeThese easy sheet pan roasted vegetables will give your plate a pop of color.04of 13Sheet-Pan RatatouilleView RecipeRatatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won’t steam the other vegetables.05of 13Smashed Artichokes with Lemon-Dill AioliView RecipePhotography / Caitlin Bensel, Food Styling / Emily Nabors HallThese smashed artichoke hearts are crispy with a tender, almost flaky interior and are just firm enough to dip in the bright and fresh lemon-dill aioli.06of 13Balsamic-Parmesan Cauliflower SteaksView RecipeVictor ProtasioThese balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.07of 13Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.08of 13Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.09of 13Garlic & Parmesan Roasted CarrotsView RecipeRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.10of 13Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & VegetablesView RecipeA tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.11of 13Roasted Koginut SquashView RecipeThis unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.12of 13Roasted Broccoli & CauliflowerView RecipeRoasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.13of 13Roasted Fingerling PotatoesView RecipeOven-roasted fingerling potatoes can be a special holiday side dish, but they’re quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Jacob Fox
All it takes is one sheet pan to make a delicious side that will pair perfectly with your favorite main dish. Packed with seasonal veggies like broccoli, cauliflower, carrots and squash, these healthy sides embrace the flavors of fall with each forkful. Recipes like our Roasted Honeynut Squash and Balsamic Oven-Roasted Carrots are tasty and simple.01of 13Balsamic Oven-Roasted CarrotsView RecipeRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.02of 13Roasted Honeynut SquashView RecipeHoneynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.03of 13Colorful Roasted Sheet Pan VegetablesView RecipeThese easy sheet pan roasted vegetables will give your plate a pop of color.04of 13Sheet-Pan RatatouilleView RecipeRatatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won’t steam the other vegetables.05of 13Smashed Artichokes with Lemon-Dill AioliView RecipePhotography / Caitlin Bensel, Food Styling / Emily Nabors HallThese smashed artichoke hearts are crispy with a tender, almost flaky interior and are just firm enough to dip in the bright and fresh lemon-dill aioli.06of 13Balsamic-Parmesan Cauliflower SteaksView RecipeVictor ProtasioThese balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.07of 13Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.08of 13Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.09of 13Garlic & Parmesan Roasted CarrotsView RecipeRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.10of 13Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & VegetablesView RecipeA tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.11of 13Roasted Koginut SquashView RecipeThis unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.12of 13Roasted Broccoli & CauliflowerView RecipeRoasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.13of 13Roasted Fingerling PotatoesView RecipeOven-roasted fingerling potatoes can be a special holiday side dish, but they’re quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
All it takes is one sheet pan to make a delicious side that will pair perfectly with your favorite main dish. Packed with seasonal veggies like broccoli, cauliflower, carrots and squash, these healthy sides embrace the flavors of fall with each forkful. Recipes like our Roasted Honeynut Squash and Balsamic Oven-Roasted Carrots are tasty and simple.
01of 13Balsamic Oven-Roasted CarrotsView RecipeRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.02of 13Roasted Honeynut SquashView RecipeHoneynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.03of 13Colorful Roasted Sheet Pan VegetablesView RecipeThese easy sheet pan roasted vegetables will give your plate a pop of color.04of 13Sheet-Pan RatatouilleView RecipeRatatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won’t steam the other vegetables.05of 13Smashed Artichokes with Lemon-Dill AioliView RecipePhotography / Caitlin Bensel, Food Styling / Emily Nabors HallThese smashed artichoke hearts are crispy with a tender, almost flaky interior and are just firm enough to dip in the bright and fresh lemon-dill aioli.06of 13Balsamic-Parmesan Cauliflower SteaksView RecipeVictor ProtasioThese balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.07of 13Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.08of 13Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.09of 13Garlic & Parmesan Roasted CarrotsView RecipeRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.10of 13Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & VegetablesView RecipeA tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.11of 13Roasted Koginut SquashView RecipeThis unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.12of 13Roasted Broccoli & CauliflowerView RecipeRoasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.13of 13Roasted Fingerling PotatoesView RecipeOven-roasted fingerling potatoes can be a special holiday side dish, but they’re quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.
01of 13Balsamic Oven-Roasted CarrotsView RecipeRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.
01of 13
Balsamic Oven-Roasted Carrots
View Recipe
Roasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.
02of 13Roasted Honeynut SquashView RecipeHoneynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.
02of 13
Roasted Honeynut Squash
Honeynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.
03of 13Colorful Roasted Sheet Pan VegetablesView RecipeThese easy sheet pan roasted vegetables will give your plate a pop of color.
03of 13
Colorful Roasted Sheet Pan Vegetables
These easy sheet pan roasted vegetables will give your plate a pop of color.
04of 13Sheet-Pan RatatouilleView RecipeRatatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won’t steam the other vegetables.
04of 13
Sheet-Pan Ratatouille
Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won’t steam the other vegetables.
05of 13Smashed Artichokes with Lemon-Dill AioliView RecipePhotography / Caitlin Bensel, Food Styling / Emily Nabors HallThese smashed artichoke hearts are crispy with a tender, almost flaky interior and are just firm enough to dip in the bright and fresh lemon-dill aioli.
05of 13
Smashed Artichokes with Lemon-Dill Aioli
Photography / Caitlin Bensel, Food Styling / Emily Nabors Hall
These smashed artichoke hearts are crispy with a tender, almost flaky interior and are just firm enough to dip in the bright and fresh lemon-dill aioli.
06of 13Balsamic-Parmesan Cauliflower SteaksView RecipeVictor ProtasioThese balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.
06of 13
Balsamic-Parmesan Cauliflower Steaks
Victor Protasio
These balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.
07of 13Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.
07of 13
Roasted Butternut Squash & Root Vegetables
This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.
08of 13Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
08of 13
Sheet-Pan Roasted Root Vegetables
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
09of 13Garlic & Parmesan Roasted CarrotsView RecipeRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.
09of 13
Garlic & Parmesan Roasted Carrots
Roasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.
10of 13Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & VegetablesView RecipeA tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.
10of 13
Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables
A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.
11of 13Roasted Koginut SquashView RecipeThis unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.
11of 13
Roasted Koginut Squash
This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.
12of 13Roasted Broccoli & CauliflowerView RecipeRoasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.
12of 13
Roasted Broccoli & Cauliflower
Roasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.
13of 13Roasted Fingerling PotatoesView RecipeOven-roasted fingerling potatoes can be a special holiday side dish, but they’re quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.
13of 13
Roasted Fingerling Potatoes
Oven-roasted fingerling potatoes can be a special holiday side dish, but they’re quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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