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.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
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, 10–12minutes.
Combine sprouts, squash, and red onions, then serve.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 135
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 21mg 0%
% Daily Value*
Carbs 17g 5%
Fiber 4g 16%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
