Thanksgiving Sheet Pan Vegetables

Name: Thanksgiving Sheet Pan Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 cups of roughly diced butternut squash; 1 large of yellow onion, peeled and cut into sixths; 4 large stalks of celery, chopped; 1 large of Fuji apple, cored and cut into wedges; 2 Tbsp of melted schmaltz or other fat or oil; 0.5 tsp of kosher salt; 0.25 tsp of rubbed sage; 0.13 tsp of freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Author : Carlene Thomas RDN

Ingredients

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4 cups of roughly diced butternut squash1 large of yellow onion, peeled and cut into sixths4 large stalks of celery, chopped1 large of Fuji apple, cored and cut into wedges2 Tbsp of melted schmaltz or other fat or oil0.5 tsp of kosher salt0.25 tsp of rubbed sage0.13 tsp of freshly ground black pepper

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Instructions

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Step 1

Combine the squash, onion, celery, and apple in a single layer on a sheet pan. (If you have a perforated pan, now’s the time to use it.)

Step 2

Transfer to the oven and steam for 25 minutes.

Step 3

Drizzle the schmaltz over the produce and season with the salt, sage, and pepper. Toss to evenly coat, then spread back in an even layer. (If you used a perforated pan in step 2, switch to a solid sheet pan at this step.)

Step 4

Open the oven door to vent the steam.

Step 5

Return to the oven and roast until browned and tender, 15 minutes.

Step 6

Serve hot on top of a grain bowl or alongside stuffing, mashed potatoes, and turkey—no matter the time of year!