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.
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