Description
Quick and easy Fall inspired veggies like butternut squash and brussels sprouts tossed in an apple cider vinaigrette and roasted to perfection. Great Thanksgiving side dish!
Ingredients
Units
Scale
- 1 lb butternut squash, peeled and diced into 1 inch pieces
- 1 lb brussels sprouts, halved
- 1 lb carrots, peeled and diced into 1 inch pieces
- 1 small red onion, cut into 1 inch chunks
- 3 cloves garlic, minced
- 1 cup walnuts
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon fresh sage, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon lemon juice
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- Parsley, roughly chopped, to garnish
Instructions
- Preheat oven to 400˚F. Grease or prepare a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, apple cider vinegar, and lemon juice.
- Toss butternut squash, brussels sprouts, carrots, red onion, garlic, rosemary, sage, salt, pepper, and olive oil mixture together in a large bowl.
- Place in a single layer on the prepared baking sheet. Bake for 15 minutes. Remove from heat, stir in walnuts, and place back in oven. Bake until fork tender, another 10-15 minutes. Remove from heat and set aside to cool for 5-10 minutes.
- Add salt and pepper to taste. Garnish with parsley, serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
