Sheet Pan Roasted Fall Veggies
SERVES 4 – 6
1 butternut squash, peeled and cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and cut in half
6 small carrots, peeled
4 parsnips, peeled and cut on the diagonal
1 red onion, quartered
2 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste
Preheat oven to 400 degrees.
Combine all cut vegetables in a zip-top bag; add oil, honey, salt, and pepper. Seal bag, and toss to coat vegetables thoroughly.
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Place large baking sheet into the preheated oven for 5 to 10 minutes. Pour vegetables onto the preheated baking sheet. (They should sizzle.) Bake until Brussels are golden brown and remaining vegetables are tender, about 40 to 45 minutes.
