Photo of Big-batch roasted vegetables by WW

Big-batch roasted vegetables

Total Time
40 min
15 min
25 min
This colorful veggie assortment features Brussels sprouts, butternut squash, golden beets, turnips, and red onion. It’s a handy recipe to make and keep on hand for a few days, as you can serve it as a side dish, or enjoy it on a grain bowl or fall salad; you can also stir the veggies into a stir-fry at the last minute, just long enough to reheat them. Because beets often take much longer than the other veggies to cook, we give them a head start in the microwave.


Cooking spray

6 spray(s)

Golden beet

1 pound(s)

Brussels sprouts

1 pound(s), halved

Uncooked butternut squash

1 pound(s), peeled and cubed

Uncooked turnip

1 pound(s), peeled and cut into wedges

Red onion

1 medium, peeled and cut into wedges

Kosher salt

1 tsp

Black pepper

½ tsp

Fresh thyme

8 sprig(s)


  1. Preheat the oven to 425°F with 1 oven rack in the lower third of the oven and the other rack in the upper third. Coat 2 large sheet pans with cooking spray.
  2. Peel the beets and cut into wedges. In a medium microwave-safe bowl, combine the beets and 2 tbsp water. Cover and microwave on High for 3 minutes. Uncover and drain.
  3. Divide the beets, Brussels sprouts, butternut, turnips, and onion wedges evenly between the 2 pans. Coat the vegetables with cooking spray. Sprinkle the salt and pepper evenly over the vegetables; tuck 4 thyme sprigs into each pan. Roast for 15 minutes. Stir the vegetables, rotate the pans, and roast until the vegetables are tender and starting to brown, about 10 more minutes.
  4. Serving size: 1 cup