Brussels sprout, butternut squash, & red onion sheet bake

I’ve been known to roast vegetables. Usually, I do one single one at a time. A sheet of broccoli. Or cauliflower. Or some mini red peppers. They all do the trick.

One of my favorites is brussels sprouts, which, when you char them, taste like mini potatoes. MINI POTATOES. Okay, obviously not exactly like potatoes. But almost.

Then last week, inspired by an Ottolenghi recipe, and because of Fall, I mixed brussels with red onion and butternut squash and I questioned why I’d never done it before.

This recipe would be amazing for Thanksgiving if you want a healthy side dish. I’ve also been eating it with grilled chicken and kite hill foods chive cream cheese or avocado. Hope you love it as much as I do.

PS – I’m usually weary of sheet pan dishes that dump everything together due to the the fact that different ingredients have different cooking times BUT I find that these veggies cook very nicely together.

Brussels sprout, butternut squash, & red onion sheet back
  1. 1 pound brussels sprouts, ends removed, halved
  2. 1 medium butternut squash, peeled, seeded, and cubed into ½” pieces
  3. 1 small red onion or ½ a large one, peeled, halved, and sliced thinly
  4. ¼ cup ghee, melted
  5. 1 tablespoon maple syrup (optional, omit for whole30)
  6. 1 tablespoon apple cider vinegar
  7. ½ teaspoon cumin
  8. ½ teaspoon smoked paprika
  9. ¼ teaspoon cinnamon
  10. 1 teaspoon kosher salt
  11. ½ teaspoon pepper
  1. Set your oven at 425 degrees F. Line a baking sheet with parchment paper. Lay the brussels sprouts, butternut, and red onion on the sheet pan.
  2. In a small bowl, mix the melted ghee, maple syrup, apple cider vinegar, cumin, smoked paprika, cinnamon, salt, and pepper. Pour over the vegetables and mix very well, until they are all evenly coated. Make sure the brussels are face down if you love that crispy side.
  3. Roast the vegetables for 35-45 minutes, tossing them once in between, until they are nicely caramelized and golden.
Ashley Pardo

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