Description
A comforting medley of roasted fall vegetables including butternut squash, sweet potatoes, Brussels sprouts, and red onions, ideal for family gatherings or cozy dinners.
Ingredients
Scale
- 1 butternut squash, peeled and chopped
- 1 sweet potato, peeled and chopped
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced into wedges
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425ยฐF (220ยฐC).
- Prepare the vegetables by chopping butternut squash and sweet potato into bite-sized pieces, halving Brussels sprouts, and slicing red onion into wedges.
- Combine all chopped vegetables in a large bowl.
- Season the vegetables with olive oil, salt, pepper, garlic powder, and thyme.
- Toss to coat evenly.
- Prepare a sheet pan by spreading the vegetable mixture in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through, until caramelized and tender.
- Serve warm as a side dish.
Notes
Ensure vegetables are cut to similar sizes for even cooking. You can also customize with your favorite seasonal veggies or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg