Roasted vegetables are always a tasty and healthy side dish. This recipe features butternut squash, Brussels sprouts, and baby potatoes. It is easy to make, easy to customize, and with one-pan it is easy to clean up too.
One-Pan Roasted Harvest Vegetables
Roasted vegetables are always a tasty and healthy side dish. This recipe features butternut squash, Brussels sprouts, and baby potatoes. It is easy to make, easy to customize, and with one-pan it is easy to clean up too.
Ingredients
- 4 cups butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 cups Brussels sprouts halved
- 2 cups baby potatoes halved
- 1 tbsp olive oil
- 2 tbsp fresh thyme finely chopped
- 1 tbsp balsamic vinegar
- 1/2 tbsp salt
- 1/2 tbsp 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
Make sure to cut your vegetables into the same size, about 1-inch wide. This will ensure even cooking when roasting.
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