Roasted Butternut Squash, Brussels Sprouts, & Onion
Easy roasted vegetables fit for a meal on their own, or delicious as a Thanksgiving or Christmas side dish.
Prep Time5 mins
Cook Time36 mins
Total Time41 mins
Servings: 6 - 8 servings
- 1 lb brussels sprouts trimmed, halved
- 1 lb butternut squash chopped into 1/2" cubes
- 1 red onion cut in half, and each half cut into 6 chunks
- 1 1/2 tablespoons olive oil
- 2 tablespoon real maple syrup
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place the empty roasting pan in the oven. Preheat the oven to 400 degrees.
Once the oven is preheated, remove the pan from the oven, and put the vegetables on the pan. Top them with the other ingredients ( olive oil, maple syrup, thyme, salt, pepper ), and toss to coat. Careful, remember that pan is HOT!
Roast for 18 minutes. Flip the vegetables over and give them a good stir around the pan.
Roast for another 18 minutes, or until the butternut squash is tender. You might need an extra 5 minutes here if you started from frozen squash.