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Lemon-Herb Sheet Pan Roasted Vegetables

Photo: Jennifer Causey
Active time 15 mins
Total time 50 mins

Serves 10 (serving size: about 2/3 cup)

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


  • 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-in. 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 chopped fresh chives
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon lemon zest strips
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • Calories 133
  • Fat 4.6 g
  • Satfat 0.7 g
  • Monofat 3.1 g
  • Polyfat 0.7 g
  • Protein 3 g
  • Carbohydrate 23 g
  • Fiber 6 g
  • Cholesterol 0.0 mg
  • Iron 2 mg
  • Sodium 214 mg
  • Calcium 74 mg
  • Sugars 5 g
  • Est. Added Sugars g

How to Make It

  1. Preheat oven to 450°F.

  2. 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.

  3. 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.