Healthy Recipes Side Dish Vegetable Side Dish Roasted Vegetable Garlic-Butter Sheet-Pan Veggies 4.5 (2) 2 Reviews These sheet-pan roasted vegetables are an easy side that pairs well with a variety of mains, like roasted chicken, pork or fish. Roasting the garlic brings out its sweet flavor—perfect for combining with fresh herbs and lemon zest to create a garlic-butter mixture. We use thyme and rosemary here, but you could swap in sage if preferred. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on September 24, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 20 mins Total Time: 1 hr 15 mins Servings: 6 Nutrition Profile: No Added Sugar Gut Healthy Anti-Inflammatory Sesame-Free Nut-Free Healthy Immunity Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Roasting the garlic softens its sharpness and brings out a sweet, mellow flavor.Butternut squash is packed with fiber, potassium and vitamins A and C, which may help improve heart health. These roasted vegetables are a versatile side that can be enjoyed in many ways. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 1 medium head garlic 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided 1 medium red onion, sliced through the root into ½-inch-thick wedges 8 ounces Brussels sprouts, trimmed and halved lengthwise (about 1¾ cups) 1 pound baby red or gold potatoes, scrubbed and halved 3 cups sliced butternut squash (½-inch-thick half-moons) ¾ teaspoon salt ¾ teaspoon ground pepper 2 tablespoons unsalted butter, softened ½ teaspoon chopped fresh thyme, plus more for garnish ½ teaspoon finely chopped fresh rosemary ¼ teaspoon lemon zest Directions Position racks in upper and lower thirds of oven; preheat 350°F. Peel and discard papery outer layers from garlic. Slice about ¼ inch off the top to expose the cloves. Place the garlic on a piece of foil and drizzle with 1 teaspoon oil. Wrap tightly and place on a large rimmed baking sheet. Roast on the upper rack for 30 minutes. Place a second large rimmed baking sheet on the lower rack to preheat during roasting. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Meanwhile, combine onion wedges, halved Brussels sprouts, halved potatoes and 3 cups squash in a large bowl. Drizzle with the remaining 2 tablespoons oil and sprinkle with ¾ teaspoon each salt and pepper; toss until evenly coated. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Increase oven temperature to 450°F. Remove the pans from the oven. Push the garlic packet to one side of one pan. Divide the vegetables evenly between the two hot pans, spreading them into even layers. Roast, rotating the pans top to bottom halfway through, until the vegetables are browned and tender and the garlic is very soft, about 24 minutes. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Remove the garlic from the foil and let cool for about 5 minutes. Combine softened butter, ½ teaspoon thyme, ½ teaspoon rosemary and ¼ teaspoon lemon zest in a small bowl. Squeeze the garlic cloves out of their skins into the bowl (discard the skins). Stir until fully combined. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Toss the hot vegetables with the garlic butter. Garnish with additional thyme, if desired. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. EatingWell.com, September 2025 Save Rate Print Nutrition Facts (per serving) 211 Calories 9g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 211 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 5g 16% Total Sugars 4g Added Sugars 0g 0% Protein 4g 9% Total Fat 9g 12% Saturated Fat 3g 16% Cholesterol 10mg 3% Vitamin A 420µg Vitamin C 59mg 66% Vitamin D 0µg Vitamin E 2mg 15% Folate 65µg Vitamin K 74µg Sodium 288mg 13% Calcium 72mg 6% Iron 2mg 10% Magnesium 57mg 14% Potassium 857mg 18% Zinc 1mg 6% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.