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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.


4 servings

Total Time

25 minutes

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Test Kitchen Tip

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


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, 1012 minutes.

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

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