Sheet Pan Steak and Roasted Fall Vegetables Thanksgiving Style — 42g Protein

This sheet pan steak and roasted fall vegetables thanksgiving style is the easiest way to put steak on the Thanksgiving table. Strips of sirloin steak roast on one big sheet pan with butternut squash, Brussels sprouts, red onion and carrots, all tossed in olive oil, garlic and rosemary — 42g of protein per serving, dinner on the table in 45 minutes, and only one pan to wash.

The trick is the order: the vegetables go in first, because they need longer than the steak. Once they are nearly tender, the steak strips go on top of the hot pan, so they sear instead of steaming, and everything finishes together with crisp edges and a juicy centre.

Why you’ll love it

• 42g protein per serving, about 540 calories
• One pan, 45 minutes total — a Thanksgiving main with almost no washing up
• Juicy sliced steak with caramelised butternut squash and Brussels sprouts
• Easy to scale up: use two pans and the same method for 8

Ingredients

• 700g (about 1.5 lb) sirloin steak, sliced into 2 cm strips
• 400g butternut squash, peeled and cut into 2 cm cubes
• 300g Brussels sprouts, halved
• 2 medium carrots, peeled and cut into batons
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp smoked paprika
• 1 tsp coarse sea salt
• 1 tsp black pepper, freshly ground
• 1 tbsp balsamic vinegar
• Fresh parsley, to serve

Equipment used

• A large rimmed sheet pan, for roasting the steak and vegetables in one layer
• A sharp knife, for slicing the steak into even strips
• A large mixing bowl, for tossing the vegetables in oil and seasoning
• Tongs, for turning the steak strips so they brown evenly

Instructions

1. Heat the oven to 220°C (425°F). Line a large rimmed sheet pan with baking paper.
2. Toss the butternut squash, Brussels sprouts, carrots and red onion with 2 tbsp of the olive oil, half the garlic, the rosemary, paprika, salt and pepper. Spread in a single layer on the pan.
3. Roast the vegetables for 20 minutes, until they are starting to soften and brown at the edges.
4. Meanwhile, toss the steak strips with the remaining olive oil, garlic and balsamic vinegar and season well.
5. Take the pan out, push the vegetables to the sides, and lay the steak strips in the middle in a single layer. Return to the oven for 8–10 minutes, until the steak is browned and cooked to your liking.
6. Rest the steak on the pan for 5 minutes, then slice any thick strips, scatter over the parsley, and serve straight from the pan.

Tips

• Don’t crowd the pan — spread everything in a single layer or the vegetables will steam instead of roast. Use two pans if yours is small.
• Cut the squash and carrots the same size so they cook at the same speed.
• Pull the steak at medium-rare if you like it pink; it keeps cooking a little on the hot pan while it rests.
• Leftovers keep 3 days in the fridge and reheat well in a hot skillet.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
• High Protein Sirloin Roast with Cranberry Red Wine Sauce — 45g Protein
• Thanksgiving Beef Stew with Butternut Squash High Protein — 36g Protein

FAQ

Can I use a different cut of steak? Yes — ribeye or strip steak work well in this sheet pan steak and roasted fall vegetables thanksgiving style recipe. Avoid very lean stewing cuts, which turn tough with this quick, high-heat roast.

Is this sheet pan steak and roasted fall vegetables thanksgiving style good for a weeknight? Yes. It is built for one: 15 minutes of prep, one pan, and dinner in 45 minutes. It works just as well outside Thanksgiving — swap the squash for sweet potatoes in spring.

How do I keep the steak from overcooking? Add it only after the vegetables are nearly done, spread it in a single layer, and check at 8 minutes. Thin strips cook fast, so pull the pan as soon as the steak is browned.

Can I prep the vegetables ahead? Yes. Cut and toss them with the oil and seasoning the morning of, cover and refrigerate, then roast straight from the fridge, adding 5 minutes to the first roast.

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