Description
A vibrant and caramelized blend of seasonal autumn produce including butternut squash, Brussels sprouts, and root vegetables, roasted to perfection.
Ingredients
1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
3 large carrots, peeled and sliced into rounds
2 parsnips, peeled and sliced
1 red onion, cut into wedges
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp sea salt
1/2 tsp black pepper
1 tbsp balsamic glaze (optional for garnish)
Instructions
Step 1: Preheat your oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper for easy cleanup.
Step 2: In a very large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, carrots, parsnips, and red onion wedges.
Step 3: Drizzle the olive oil over the vegetables and add the minced garlic, rosemary, thyme, salt, and pepper.
Step 4: Toss the vegetables thoroughly with your hands or a large spoon to ensure every piece is evenly coated with oil and seasoning.
Step 5: Spread the vegetables in a single layer across the prepared baking sheets, ensuring they are not overcrowded to allow for proper roasting.
Step 6: Roast in the oven for 35 to 40 minutes, tossing halfway through, until the vegetables are tender and the edges are golden brown and caramelized.
Step 7: Remove from the oven and drizzle with balsamic glaze if desired before serving warm.
Notes
Ensure all vegetables are cut to a similar size for even cooking. For extra sweetness, add a drizzle of maple syrup during the last 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185 kcal
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
