Ingredients
- 1 large sweet potato, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced into wedges
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups butternut squash, cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Optional: 1 cup kale, chopped (added in the last 10 minutes of roasting)
Feel free to substitute the vegetables based on what’s freshest in your area, or add your favorite spices for a personal touch.
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sweet potato, Brussels sprouts, red onion, bell peppers, and butternut squash.
- Drizzle the olive oil over the vegetable mixture and sprinkle with salt, black pepper, thyme, paprika, and garlic powder. Toss everything together until the vegetables are well-coated.
- Spread the vegetables in an even layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly.
- Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- If using kale, add it to the baking sheet in the last 10 minutes of roasting. It will crisp up beautifully and add a lovely texture to the dish.
- Once done, remove from the oven and let cool slightly before serving. Enjoy the burst of fall flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International