Description
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Ingredients
- 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 cups brussels sprouts, halved
- 2 cups baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
Instructions
- Preheat oven to 375 F.
- Add the chopped butternut squash, brussels sprouts, and potatoes into a large 1/2 pan baking sheet. Add in olive oil, thyme, balsamic vinegar, salt and pepper. Toss to combine until all vegetables are evenly coated.
- Spread the vegetables evenly on the pan into a single layer.Transfer the sheet pan to the oven and bake for 40 minutes until the butternut squash and potatoes are tender.
Notes
Equipment used: 1/2 pan baking sheet pan.
How to cook vegetables evenly: Make sure to cut your vegetables into the same size, about 1-inches wide. This will ensure even cooking when roasting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American