Description
A warm, colorful vegetable medley featuring Brussels sprouts, butternut squash, carrots, and red onions, perfect for Thanksgiving.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 1 cup red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the halved Brussels sprouts, cubed butternut squash, sliced carrots, and chopped red onion.
- Drizzle the mixture with olive oil and season with salt, pepper, dried thyme, and garlic powder. Toss to coat.
- Spread the vegetable mixture onto a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
- Serve warm as a side dish.
Notes
For added texture, consider tossing in some chopped walnuts or pumpkin seeds before serving. Experiment with fresh herbs like rosemary or sage for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg