ONE PAN ROASTED HARVEST VEGETABLES WITH BUTTERNUT SQUASH
Jamie Lynn
Thanksgiving Side Dish
Thanksgiving
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Ingredients
- 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 cups brussels sprouts, halved
- 2 cups baby potatoes, halved
- 1 tablespoon olive oil
2 tablespoons thyme
- 1 tablespoon balsamic vinegar
- ½ tablespoon salt
- ½ tablespoon ground black pepper
1 tablespoon Colorado Chicken & Veg
Directions
- Preheat oven to 375 F.
Add the chopped butternut squash, brussels sprouts, and potatoes into a large ½ pan baking sheet. Add in olive oil, thyme, balsamic vinegar, Colorado Chicken & Veg, salt and pepper. Toss to combine until all vegetables are evenly coated.
- Spread the vegetables evenly on the pan into a single layer.Transfer the sheet pan to the oven and bake for 40 minutes until the butternut squash and potatoes are tender.
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