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5 from 2 votes

Roasted Vegetable Medley with Brussel Sprouts

This roasted vegetable medley is anchored by crispy, caramelized brussels sprouts and accompanied by a colorful cast of seasonal vegetables.
Author: Jane and Sonja

Ingredients

  • 2 sweet potatoes cubed
  • 1 butternut squash cubed
  • 2 lbs brussel sprouts
  • Salt
  • Pepper
  • 2 tbsp vegetable oil

Instructions

  • Clean butternut squash and cut in half. Scrape out the seeds. Cut into smaller pieces and then cut into cubes.
  • Wash and clean brussel sprouts.
  • Peel sweet potatoes and cut into cubes.
  • Boil 4 litres of water.
  • Add brussel sprouts to boiling water and cook over medium heat for 10 minutes.
  • Add cubed sweet potatoes and butternut squash.
  • Cook for another 10 minutes.
  • Drain.
  • Prepare baking sheet with parchment paper.
  • Spread veggies on to baking sheet.
  • Sprinkle with oil, salt and pepper.
  • Bake in oven at 370F for 15 minutes.
  • Mix all together and then serve.