Maple-Mustard Glazed Autumn Harvest Sheet-Pan Hash

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 cup sweet potatoes, cubed
• 1 cup red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme, chopped

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a large bowl, combine the butternut squash, Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil, salt, and black pepper, and toss to coat evenly.
3. 03
   Spread the vegetables in a single layer on a large sheet pan.
4. 04
   Roast in the preheated oven for 20 minutes, stirring halfway through.
5. 05
   While the vegetables are roasting, prepare the maple-mustard glaze by whisking together the maple syrup, Dijon mustard, apple cider vinegar, and fresh thyme in a small bowl.
6. 06
   After 20 minutes, remove the sheet pan from the oven. Drizzle the glaze over the vegetables and toss them gently to coat.
7. 07
   Return the pan to the oven and continue roasting for an additional 15-20 minutes, or until the vegetables are tender and caramelized on the edges.
8. 08
   Remove from the oven, let it cool slightly, and serve warm, garnished with extra fresh thyme if desired.