Fall Mix

The combination of butternut squash, Brussels sprouts, and sweet potato in this dish provides a variety of vitamins, minerals, and antioxidants that are beneficial for overall health.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Fall Mix

Cooking Method: Roasting, Sautéing Cuisine: American Courses: Lunch, Main Dish, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 2 cup Brussels Sprouts
• 2 cup Sweet Potato
• 1 medium Red Onion
• 2 tablespoon Olive Oil
• 2 tablespoon Maple Syrup
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash, sweet potato, and red onion.
3. Trim and halve the Brussels sprouts.
4. In a large bowl, combine the diced butternut squash, sweet potato, halved Brussels sprouts, and red onion.
5. Drizzle olive oil, maple syrup, dried thyme, salt, and black pepper over the vegetables. Toss until well coated.
6. Spread the vegetables in a single layer on a baking sheet.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
8. Serve hot as a main dish or side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.