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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. | aheadofthyme.com

One Pan Roasted Harvest Vegetables with Butternut Squash


  • Author: Sam | Ahead of Thyme
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

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 sproutshalved
  • 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

  1. Preheat oven to 375 F.
  2. 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.
  3. 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

Keywords: one pan roasted harvest vegetables, butternut squash and brussels sprouts, sheet pan vegetables, thanksgiving vegetables