Ingredients
Gather these simple ingredients to create a dish that brings the taste of autumn right to your table:
- 2 cups cubed butternut squash
- 1 cup Brussels sprouts, halved
- 1 large red onion, sliced
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Optional: 1/4 cup crumbled feta cheese or goat cheese for serving
If you don’t have all the ingredients, feel free to swap in other seasonal vegetables like carrots or parsnips. The beauty of this dish lies in its flexibility and the ability to use what’s readily available.
Instructions
Let’s dive into the process of putting this delicious meal together:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the butternut squash, Brussels sprouts, red onion, baby potatoes, red bell pepper, and garlic.
- Drizzle the olive oil over the vegetables and sprinkle with dried thyme, rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded to ensure even roasting.
- Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and starting to caramelize.
- Remove from the oven and drizzle with balsamic vinegar. Gently toss to combine.
- Optional: Sprinkle with crumbled feta or goat cheese before serving for an extra burst of flavor.
Remember, the key to perfectly roasted vegetables is giving them enough space on the pan. If needed, use two pans to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International