This hearty assortment of perfectly cooked roasted fall vegetables is ultra savory, delightfully sweet and comes together without having to use multiple sheet pans. Though butternut squash, broccoli and brussels sprouts vary in cooking times, they can be roasted at the same rate using several tricks. Arranging the squash around the hotter edges of the pan, snugly packing in a single layer and roasting at a high temperature yields vegetables that become tender and browned at the same rate. Moreover, cutting the dense squash and brussels sprouts into smaller pieces and the broccoli into larger florets yields silky squash, deeply browned sprouts and crisp-tender broccoli. A dressing of maple syrup, Dijon and garlic adds a sweet, subtly sharp edge and a handful of chopped nuts brings even more texture. Consider transforming this side into a filling salad by tossing it with massaged kale, dried fruit and your favorite protein.
Time: 55 min
Yield: 4 to 6 servings
8 ounces broccoli
1 pound butternut squash (about half of a small squash), peeled and cut into 3/4-inch cubes
8 ounces brussels sprouts, trimmed and halved (quartered if large)
1 small red onion (optional), cut into 1/2-inch wedges
3 tablespoons olive oil
3/4 teaspoon kosher salt, such as Diamond Crystal
1/2 teaspoon black pepper
1 garlic clove
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1/2 cup pecans or walnuts (optional), roughly chopped
1. Heat the oven to 450 degrees.
2. From the head of broccoli, cut 2-inch-long florets, then slice any remaining stem crosswise into 1-inch pieces. On a rimmed baking sheet, toss the broccoli, squash, brussels sprouts and red onion (if using) with the olive oil, salt and pepper. Arrange in a single layer with the squash around the perimeter of the pan and all the other vegetables in the center, cut side down. Roast, untouched, until the vegetables have shrunk, the broccoli is browned in spots, the squash and sprouts are lightly browned on the underside and the vegetables easily release from the pan, 20 to 25 minutes.
3. Meanwhile, grate the garlic into a small bowl. Add the mustard and maple syrup and stir to combine.
4. Remove the baking sheet from the oven. Add the nuts to the pan (if using) and pour the syrup mixture over the vegetables and nuts. Use a spatula to toss until evenly coated and arrange back into an even layer (it’s OK for the vegetables to now be mixed). Return to the oven and continue to roast until the squash is fork-tender, the vegetables are browned in spots and the nuts are fragrant, about 10 minutes more.
5. Transfer to a serving platter, if desired, or use a spatula to toss the vegetables and nuts once more and serve directly on the baking sheet.
This recipe originally appeared in New York Times Cooking.
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