Paprika & Herb Beef with Butternut Squash & Broccoli Recipe

There’s something comforting about a hearty, flavorful sheet pan dinner that brings warmth to any evening. Paprika & Herb Beef with Butternut Squash & Broccoli is the perfect dish for cozy weeknights, intimate dinners, or even a casual weekend feast with friends and family. Its combination of tender, seasoned beef and perfectly roasted vegetables creates a meal that is both satisfying and wholesome.

This recipe was inspired by the idea of combining smoky paprika with fragrant herbs to elevate everyday beef, paired with vibrant, seasonal vegetables like butternut squash and broccoli. The dish delivers not just taste, but also a visual feast, with golden roasted squash cubes and bright green broccoli florets complementing the rich color of the beef. Whether you are a seasoned cook or just exploring sheet pan meals, this recipe brings simplicity and elegance to your table.

Ingredients

• 1.5 pounds (700g) beef sirloin or flank steak, sliced into thin strips

• 2 cups butternut squash, peeled and cubed

• 2 cups broccoli florets

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• ½ teaspoon crushed red pepper flakes (optional, for heat)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)

Directions

1. Preheat the Oven

Begin by preheating your oven to 425°F (220°C). This high heat is essential for achieving perfectly roasted vegetables and tender, flavorful beef. While the oven warms, prepare your baking sheet by lining it with parchment paper or lightly greasing it with a small amount of olive oil. This step not only prevents sticking but also makes cleanup much easier. Using a rimmed baking sheet is highly recommended, as it will contain any juices released during roasting, ensuring nothing spills over and you get even cooking on all ingredients.

2. Prepare the Vegetables

Next, focus on the vegetables. In a large mixing bowl, combine the cubed butternut squash and broccoli florets. Drizzle them with 1 tablespoon of olive oil, which will help them roast evenly and develop a natural caramelization. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper for basic seasoning, then toss thoroughly to coat every piece. Take a moment to ensure the vegetables are evenly spread in the bowl—they should not be clumped together. Setting them aside while you prepare the beef allows the flavors to settle slightly and makes the assembly process smoother.

3. Season the Beef

In another bowl, add your beef strips and season them generously. Use smoked paprika for a subtle, smoky depth; garlic powder and onion powder for aromatic warmth; and dried thyme and oregano for herbal notes that complement the vegetables. Finish with salt and black pepper to taste, and drizzle 1 tablespoon of olive oil over the beef. Toss everything together carefully so each piece is fully coated with the seasoning. Allow the beef to marinate for 10–15 minutes if time permits. This short rest lets the spices penetrate the meat, enhancing flavor and ensuring every bite is delicious. If you want an even richer taste, marinate for up to 2 hours in the refrigerator.

4. Arrange on the Baking Sheet

Once the vegetables and beef are ready, it’s time to assemble your sheet pan. Spread the seasoned vegetables on one half of the prepared baking sheet in a single layer. This ensures they roast evenly and develop golden, caramelized edges. On the other half, arrange the marinated beef strips in a single layer as well. Make sure the beef and vegetables do not overlap too much, as overcrowding can cause steaming instead of roasting, which will prevent the desirable texture.

5. Roast in the Oven

Place the baking sheet in the preheated oven and roast for 20–25 minutes. About halfway through the cooking time, remove the pan and flip the beef strips, then gently stir the vegetables. This helps promote even browning and ensures that all sides of the beef get a nice sear while the vegetables develop a tender yet slightly crisp texture. Cooking times may vary depending on the thickness of your beef strips and the size of your vegetable pieces, so keep an eye on them toward the end.

6. Check for Doneness

Once roasting is complete, check the beef for doneness. It should be cooked through but still juicy and tender, avoiding overcooking which can make it tough. The butternut squash should be soft and lightly golden on the edges, while the broccoli should retain a vibrant green color with a slightly crisp bite. Taste and adjust seasoning with additional salt and pepper if necessary.

7. Garnish and Serve

Remove the sheet pan from the oven and transfer the ingredients to a serving platter, or serve directly from the pan for a rustic presentation. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. For a subtle tang, add lemon wedges on the side. This dish pairs wonderfully with rice, quinoa, or warm crusty bread to soak up the flavorful juices, creating a satisfying, complete meal.

8. Tips for Perfect Results

• Even Sizing: Cut all vegetables into similar-sized pieces for consistent roasting.

• Marinate Longer: Allowing the beef to marinate for up to 2 hours enhances flavor penetration.

• High Heat: Roasting at 425°F ensures caramelization and optimal texture.

• Sheet Pan Choice: Use a rimmed baking sheet to contain juices and prevent spills.

• Layering: Avoid overcrowding ingredients to maintain crisp edges and proper browning.

By following these steps, you’ll create a beautifully roasted, flavorful meal with minimal effort and maximum impact—perfect for family dinners or entertaining guests.

Why This Recipe Works

What makes this dish exceptional is the balance of flavors and textures. The smoky paprika adds a subtle warmth that complements the earthy sweetness of roasted butternut squash, while the fresh herbs add complexity without overpowering the natural flavors. Roasting the vegetables alongside the beef allows them to absorb the meat’s juices, enhancing their taste and creating a cohesive, satisfying dish.

Additionally, this recipe is highly versatile. You can substitute the beef for chicken or even shrimp for a lighter variation, or swap broccoli for Brussels sprouts or green beans depending on the season. This adaptability makes it a go-to recipe for busy families or those looking to impress without hours in the kitchen.

Prep and Cooking Times

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 servings

Health Benefits of the Ingredients

• Beef: Provides high-quality protein and essential nutrients like iron, zinc, and vitamin B12.

• Butternut Squash: Rich in vitamins A and C, fiber, and antioxidants that support immune health and digestion.

• Broccoli: Packed with vitamin K, vitamin C, folate, and beneficial compounds that promote heart and bone health.

• Olive Oil: Contains heart-healthy monounsaturated fats and antioxidants.

• Herbs & Spices: Smoked paprika, thyme, and oregano not only enhance flavor but also offer anti-inflammatory and antioxidant properties.

By combining these ingredients, this dish is not only delicious but also nutrient-dense, making it an excellent option for a balanced dinner.

Tips for Elevating Your Sheet Pan Dinner

1. Add a Sweet Element: Toss the squash with a teaspoon of maple syrup for a caramelized sweetness.

2. Crunch Factor: Sprinkle toasted almonds or pumpkin seeds on top just before serving.

3. Herb Infusion: Use fresh rosemary or thyme sprigs alongside the beef while roasting for additional aroma.

4. Sauce Ideas: Serve with a yogurt-garlic sauce, tahini drizzle, or a light balsamic glaze to enhance flavor.

5. Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days, making it perfect for weekday lunches.

Making It a Complete Meal

This paprika & herb beef sheet pan dinner is filling on its own, but you can turn it into a complete meal with a few simple additions:

• Grains: Serve over fluffy rice, quinoa, or couscous to soak up the savory juices.

• Salads: Pair with a fresh green salad with vinaigrette to balance richness with crisp freshness.

• Bread: Warm crusty bread or garlic flatbread complements the roasted vegetables and beef perfectly.

• Dips: A creamy garlic aioli or tangy yogurt sauce elevates the flavor and adds moisture.

By mixing and matching sides, this recipe can easily adapt to different tastes and occasions.

Why You’ll Love This Recipe

• Minimal prep, maximum flavor: All the seasoning is done in minutes, and roasting does the rest.

• Vibrant, Instagram-worthy presentation: The golden squash and green broccoli create a visually stunning plate.

• Family-friendly: Mild but flavorful seasoning makes it perfect for kids and adults alike.

• Customizable: Swap vegetables or protein according to preference or seasonality.

• Nutritious and balanced: Protein, fiber, vitamins, and healthy fats all in one tray.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, frozen butternut squash and broccoli can absolutely be used in this recipe, making it a convenient option if fresh produce isn’t available. The key is to thaw the vegetables completely before roasting. Excess moisture from frozen vegetables can prevent proper caramelization, causing them to steam rather than roast. After thawing, pat them dry with a clean kitchen towel or paper towels to remove any water. This will help them develop golden, slightly crisp edges, just like fresh vegetables. Keep in mind that frozen vegetables may cook slightly faster than fresh ones, so check them a few minutes earlier to avoid overcooking.

Can I prepare this recipe ahead of time?

Definitely! This sheet pan meal is ideal for meal prep or making ahead for a busy evening. You can marinate the beef and chop the vegetables up to 24 hours in advance. Store the beef and vegetables separately in airtight containers in the refrigerator. Keeping them separate prevents the vegetables from releasing moisture into the beef and ensures they both cook perfectly when roasted. When you’re ready to cook, simply combine them on the baking sheet and follow the roasting instructions. This approach saves time and allows you to enjoy a freshly roasted, flavorful meal with minimal effort.

What cuts of beef work best?

Tender cuts like sirloin, flank steak, or ribeye work best for quick roasting on a sheet pan. These cuts remain juicy and flavorful when cooked at high heat. Avoid tougher cuts unless you plan to slice them very thinly against the grain, which helps maintain tenderness. Choosing the right cut ensures the beef cooks evenly and stays succulent, complementing the roasted vegetables perfectly.

Can I make this recipe spicy?

Yes, this recipe is easily customizable for spice lovers. Simply add crushed red pepper flakes or a pinch of cayenne powder when seasoning the beef. Start with a small amount and adjust to taste, as these spices can become quite potent when roasted. This allows you to control the level of heat while still keeping the rich, savory flavor of the paprika and herbs.

Paprika & Herb Beef with Butternut Squash & Broccoli Recipe

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This hearty sheet pan meal combines tender, flavorful beef with perfectly roasted butternut squash and broccoli. Infused with smoky paprika and aromatic herbs, it’s ideal for cozy weeknights, casual dinners with friends, or even a special family meal. Quick to prepare and packed with nutrients, this dish offers both taste and visual appeal, making dinner effortless and satisfying.

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Ingredients

Scale 1x2x3x

• 1.5 pounds (700g) beef sirloin or flank steak, sliced into thin strips

• 2 cups butternut squash, peeled and cubed

• 2 cups broccoli florets

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• ½ teaspoon crushed red pepper flakes (optional)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)

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Instructions

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

• In a large bowl, combine butternut squash and broccoli. Drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and ¼ teaspoon black pepper, and toss to coat evenly. Set aside.

• In a separate bowl, add beef strips, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper, remaining salt, and 1 tablespoon olive oil. Toss until fully coated and marinate for 10–15 minutes.

• Arrange the vegetables on one half of the baking sheet in a single layer and the beef strips on the other half. Avoid overcrowding.

• Roast for 20–25 minutes, flipping the beef and stirring vegetables halfway through, until beef is cooked to desired doneness and vegetables are tender with lightly caramelized edges.

• Check for doneness: beef should be juicy, butternut squash soft and golden, broccoli slightly crisp and bright green. Adjust seasoning if needed.

• Remove from oven, garnish with parsley, and serve with optional lemon wedges.

Notes

• Cut vegetables into uniform pieces for even cooking.

• Marinate beef longer (up to 2 hours) for deeper flavor.

• Use a rimmed baking sheet to contain juices and prevent spills.

• Avoid overcrowding the pan to ensure proper roasting.

• Can use frozen vegetables if thawed and patted dry.

• Optionally add crushed red pepper flakes for a spicy kick.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis