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5 from 6 votes


A simple and delicious dish of pan-roasted vegetables in an olive oil, lemon, and thyme dressing.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: christmas dinner, easy roasted vegetables, healthy side dish, roasted vegetables recipe, thanksgiving side dish
Servings: 6
Calories: 351kcal


  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • Zest of 1 lemon
  • 3 sprigs thyme
  • 1 pound brussel sprouts, trimmed and halved
  • 2 garlic heads, halved
  • 1 pound butternut squash, peeled and cubed
  • 3 medium potatoes, peeled and quartered
  • 4 baby red onions, halved
  • 1 pound sweet potato, peeled and cubed
  • 1/2 lemon, thinly sliced
  • 1/2 cup walnuts
  • Chopped fresh parsley and chives and 2 tablespoons lemon juice, for garnish


  • Preheat oven to 450°F.
  • In a small bowl, combine the olive oil, salt, pepper, and lemon zest.
  • Place the brussels sprouts, butternut squash, potatoes, red onion, garlic, walnuts, and sweet potatoes in a large bowl and pour over the oil mixture.
  • Combine until well coated.
  • Spread the vegetables over a foil-lined baking sheet and top with thyme sprigs and lemon slices.
  • Bake for 35 to 40 minutes, gently stirring halfway through cooking time.
  • Once vegetables are golden and tender, remove from oven and toss in lemon juice.
  • Garnish with fresh chopped parsley and chives before serving.


Calories: 351kcal | Carbohydrates: 54g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 459mg | Potassium: 1348mg | Fiber: 10g | Sugar: 9g | Vitamin A: 19355IU | Vitamin C: 110mg | Calcium: 122mg | Iron: 3mg