parmesan roasted butternut squash, brussels sprouts, and potatoes

Make this simple one-dish side a day ahead and store well-wrapped in the fridge. While your turkey breast or Cornish hens rest, slip it back into the oven to warm up. A bowl of cranberry sauce and holiday dinner is done! Don’t like Brussels sprouts? Sub cut carrots, turnips, parsnips, or a mixture.

4-6 servings

Ingredients

1 pound EACH: unpeeled russet potatoes cut into 1 ½” pieces, peeled butternut squash (cut into 1 ½” pieces), and well-trimmed Brussels sprouts (cut in half if large)
2 medium red onions- peeled, and cut into 1/8’s
6 whole cloves garlic, peeled
2 teaspoons EACH: dry thyme and kosher salt
1 teaspoon EACH: dry rosemary, dry rubbed sage, and fresh ground black pepper
1/8 teaspoon ground cayenne pepper
¼ cup olive oil
¼ cup grated Parmigiano-Reggiano cheese - 3/4 ounce – added near end of roasting

Instructions

Preheat oven to 425 degrees Fahrenheit. Set rack at center.
In a very large bowl, toss together all ingredients except the Parmigiano-Reggiano. Turn out onto a greased rimmed ½ sheet pan and spread out evenly, arranging Brussels sprouts cut side down. Roast 30 minutes, tossing half-way through to ensure even cooking.
After 30 minutes, remove pan from the oven, sprinkle with the Parmigiano-Reggiano cheese. Return to oven to roast for another 10 minutes or until vegetables are both tender and crispy.
Serve hot, warm, or at room temperature.

Notes

COOK’S NOTES: Leave the root ends or part of them on the Brussels sprouts and onions to keep them together in the roasting pan.