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Sheet Pan Roasted Fall Vegetables

From Fall Comfort Food on Wednesday, October 7, 2020

Serves: 4 - 6

Ingredients: 3 Tbsp olive oil 1 tsp dried thyme or 1 tbsp fresh thyme leaves 3/4 tsp kosher salt 1/2 tsp black pepper 1/2 lb peeled and cubed butternut squash 1/2 lb baby carrots, halved, if large 1/2 lb smaller brussels sprouts, halved 1/2 lb baby Yukon Gold potatoes, halved or quartered 1/2 medium to large red onion 1/2 lb cremini mushroom caps, quartered, if large 1 Granny Smith apple, peeled and cubed 1/4 cup toasted walnuts, choppsed 4 oz goat cheese, crumbled

Instructions: Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside. In a large mixing bowl, combine squash, carrots, brussels sprouts, potatoes, and red onion. Toss with olive oil and spread vegetable mixture in a single layer on prepared baking sheet. Arrange mushroom caps and apple around the veggies and then drizzle with a little more olive oil. Bake for 20 minutes, stir gently, then bake another 15 minutes until tender but not soft. Sprinkle with walnuts and goat cheese and serve,


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