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

News Source : https://www.oregonlive.com/nytcooking/2026/09/789071766-kimchi-white-bean-melts.html-2