Roasted Harvest Vegetables With Butternut Squash

Roasted Harvest Vegetables With Butternut Squash

Written by: Spice Guru



Time to read 0 min

Prep time

10 min

Cook time

40 min


4 pers


Side Dish


United States


  • 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 cups brussels sprouts, halved
  • 2 cups baby potatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoon thyme
  • 1 tablespoon balsamic vinegar
  • ½ tablespoon salt
  • ½ tablespoon ground black pepper
  • 1 tablespoon of PRIME TIME



Step 1

Preheat oven to 375 F.

Step 2

Add the chopped butternut squash, brussels sprouts, and potatoes into a large ½ pan baking sheet. Add in olive oil, thyme, balsamic vinegar, Prime Time, salt and pepper. Toss to combine until all vegetables are evenly coated.

Step 3

Spread the vegetables evenly on the pan into a single layer.Transfer the sheet pan to the oven and bake for 40 minutes until the butternut squash and potatoes are tender.