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Roasted Autumn Vegetable Medley

Ingredients

  • 3  cups  Brussels sprouts  ends trimmed, yellow leaves removed
  • 3  tablespoons  olive oil
  • Salt and freshly ground pepper  to taste
  • 1  and ½ pound butternut squash  peeled, seeded, and cubed into 1/2 ­inch cubes
  • 1 - 1 1/2 pounds beets
  • 1  cup  pecan halves roasted (and roughly chopped if you want)
  • 1  cup  craisins
  • Cooking spray or extra oil for greasing pans

Instructions

  1. Preheat oven to 425 F. Lightly grease the foil­-lined baking sheet with cooking spray.
  2. Trim ends and remove any yellow leaves from Brussels sprouts. Cut all
  3. Brussels sprouts in half. Toss them in a bowl with a tablespoon or two of olive oil and salt and freshly ground black pepper. Place, cut side down, onto a foil­-lined baking sheet.
  4. Prepare beets by peeling and cubing them. Toss them in a tablespoon of olive oil and season with salt and pepper. Add to same foil-lined baking sheet with Brussels sprouts, or a separate sheet if you don't have room. Roast beets and Brussels sprouts for about 20­25 minutes. During the last 5­-10 minutes of roasting, flip the veggies.
  5. Toss cubed butternut squash with a tablespoon of olive oil and salt and pepper.
  6. Place butternut squash in a single layer on the baking sheet. Bake for 15-20 minutes, turning
  7. once half-­way through baking, until softened.
  8. Allow veggies to cool for a few minutes before tossing together.
  9. Gently toss all veggies together with roasted pecans and craisins. Season additionally to taste. Serve warm or at room temperature.

Recipe Notes

If your oven is large enough, you can roast both pans of veggies on the same rack at the same time. Just be sure to check on the squash and take it out earlier since it typically cooks faster than the beets and sprouts.

Adapted from Julia's Album here. (Added beets, adjusted cooking time and temp, omitted cinnamon and maple for a more savory dish)