Description
Embrace the crisp autumn air with this cozy and vibrant medley of harvest vegetables. Featuring butternut squash, sweet potato, carrots, and Brussels sprouts, this sheet pan side dish is perfectly caramelized with maple syrup, earthy thyme, and smoked paprika. It is a nutritious, hands-off recipe that pairs beautifully with any main course, bringing comfort and warmth to your family table.
Ingredients
2 cups cubed butternut squash
2 large carrots, peeled and sliced into rounds
1 medium sweet potato, peeled and cubed
1 cup Brussels sprouts, halved
1 red onion, cut into thick wedges
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Optional: 1 cup bite-sized pieces of pre-cooked chicken breast
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the olive oil, maple syrup, thyme, smoked paprika, salt, and pepper.
Add the squash, carrots, sweet potato, Brussels sprouts, and red onion to the bowl and toss thoroughly to coat.
Spread the vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded.
Roast for 25-30 minutes, tossing halfway through, until fork-tender and golden-brown.
If using chicken, toss the pre-cooked pieces with the vegetables during the last 5 minutes of roasting to warm through.
Notes
Ensure all vegetables are cut into uniform pieces to guarantee even cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg