One pan dishes make meal prep so easy and healthy! Throw all your vegetables from your refrigerator onto a baking sheet and cook them up. You can even add your favorite protein with the vegetables. Switch up the sauces for variety like this dijon maple sauce which is one of my favorites. This sheet pan recipe takes less than 15 minutes to prep and makes enough vegetables for at least 2-3 meals.
For this recipe you will need:
- Large Baking Tray
- Butternut Squash or Sweet Potatoes
- Brussels Sprouts
- Red Onion
- Garlic
- Maple Syrup: this adds a hint of sweetness to the recipe
- Thyme: I prefer to use fresh thyme to dried thyme for flavor and taste. If you don’t have fresh thyme, you can use ½ tsp dried thyme
- Oil
- Salt
- Dijon: I love using dijon for flavor and tanginess. Just be sure to check your labels and make sure there is no added sugar or gums
- Pecans (optional)
- Pumpkin Seeds (optional)
Tips:
- Substitutions:Â
- You can swap out sweet potatoes for the butternut squash
- You can swap out broccoli or cauliflower for the brussels sprouts
- You can swap out white onion for the red onion
- Topping the vegetables with pumpkin seeds and pecans adds a delicious crunch, but is entirely optional
- Pair the vegetables with a protein like roasted salmon, shrimp, or chickpeas
How To Store
- Store vegetables in a sealed airtight container for up to 3 days. Microwave vegetables for 30-45 seconds before enjoying!
What to enjoy with the roasted vegetables:
Other One Pan Dishes to Try:
Honey Balsamic Glazed Vegetables
One Pan Maple Dijon Brussels and Butternut Squash
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 3 cups butternut squash, diced
- 3 cups brussels sprouts, cut in half
- 1/2 red onion, sliced
- 1 garlic, minced
- 2 tbsp maple syrup
- 1 tsp fresh thyme
- 1 tbsp olive oil
- sprinkle of salt
- 1 tbsp dijon mustard
- 2 tbsp pecans pieces
- 2 tbsp pumpkins seeds
- fresh thyme to garnish (optional)
Instructions
- Peel and cut your butternut squash into cubes by cutting the squash in half lengthwise, removing seeds, and using a peeler to remove the skin.
- Cut your brussels sprouts in half lengthwise and your red onion into slivers.
- Mince your garlic clove.
- Preheat the oven to 375 degrees and line a large baking tray with parchment paper.
- Add your butternut squash, brussels sprouts, and onion to the pan, making sure to not overlap any of the veggies.
- In a small bowl, mix together garlic, maple syrup, thyme, olive oil, salt and dijon and then coat veggies with the mixture.
- Cook for 20 minutes, then flip veggies and cook for another 20 minutes (on the bottom oven rack).
Did you make this recipe?Tag @girlswhoeat!
