Pan Roasted Veggies -- a delicious Brussels sprouts and butternut squash recipe by Caroline Manzo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

Preheat the oven to 425°F (220°C) or use the convection roast setting if available.

Prepare 1 pound of Brussels sprouts by cutting and cleaning them.

Cut the butternut squash into 1-inch by 1-inch squares, about half an inch thick, ensuring they bake at the same speed as the Brussels sprouts.

Slice the red onion into large slices and add to the vegetables.

In a bag, combine the Brussels sprouts, butternut squash, and red onion.

Add 7 tablespoons of olive oil, salt, black pepper, 3 tablespoons of balsamic vinegar, and 1 tablespoon of honey to the bag.

Seal the bag tightly, removing as much air as possible, and marinate in the refrigerator for about 3 hours (overnight is also fine).

After marinating, prepare a sheet pan and transfer the marinated vegetables onto it.

Roast the vegetables in the preheated oven for about 25 minutes, checking for tenderness and caramelization.

Once done, remove from the oven and serve warm.

Cooking Techniques

Equipment Needed

Spice Level: