Roasted Harvest Vegetables With Butternut Squash
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Time to read 0 min
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Time to read 0 min
10 min
40 min
4 pers
Side Dish
United States
Preheat oven to 375 F.
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.
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.