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One-Pan Roasted Fall Vegetables

Want your family to eat more vegetables? They won't be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.

Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavors.

Ingredients

Scale
  • 1 pound Brussels sprouts, halved
  • 2 medium beets, washed, cut into 1/2-inch chunks
  • 2 cups broccoli florets, chopped
  • 2 cups butternut squash, cut into 1/2 inch chunks
  • 2 tablespoons olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 375F. Lightly grease a baking sheet with cooking spray or oil.
  2. Place all vegetables on the baking sheet. Drizzle with olive oil; toss to coat. Season with salt and pepper.
  3. Bake for 30-35 minutes, until all vegetables are tender.
  4. Serve alongside dinner.

Equipment

Nutrition