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.
Servings: 6 - 8 servings
Ingredients
- 1 lb brussels sprouts trimmed, halved
- 1 lb butternut squash chopped into ½" cubes
- 1 red onion cut in half, and each half cut into 6 chunks
- 1 ½ tablespoons olive oil
- 2 tablespoon real maple syrup
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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.