Special Gift Offer

Close

Side Dishes

Roasted Vegetable Mélange

Complete any quick and easy meal with a trio of roasted vegetables — Brussels sprouts, butternut squash, and red onions. Not only do they make a bold presentation, their flavors balance the sweet sauce. Aside from the initial ingredient prep, this side dish is mostly hands-off, giving you time to bring the rest of your dinner together.

Share Recipe

Ingredients

Test Kitchen Tip

To prevent the vegetables from steaming, roast them in a single layer on two baking sheets.

Instructions

Preheat oven to 450° with racks in top and bottom thirds.

Toss sprouts with 1 Tbsp. oil and 1 tsp. rosemary; season with salt and pepper. Transfer sprouts, cut sides down, to a baking sheet.

Toss squash and red onions with remaining 1 Tbsp. oil and 1 tsp. rosemary; season with salt and pepper. Transfer squash and onions to a second baking sheet.

Roast squash and onions on top rack until squash is fork-tender, 15 minutes. Roast sprouts on bottom rack until fork-tender, 10–12 minutes.

Combine sprouts, squash, and red onions, then serve.

Nutritional Facts

Share Recipe:

Equipment/Special Ingredients Needed

Want to give this recipe a try?

Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Side Dishes

Winter Root Vegetable Gratin