Cubes of Fall Veggies on a Sheet Pan

Fall Roasted Vegetables with Prunes + Prosciutto

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Enjoy fall’s best flavors in this simple sheet pan recipe for roasted vegetables with California Prunes and prosciutto. This easy recipe from Much Most Darling will leave your tastebuds satisfied.

a bowl of Fall Sheetpan Supper from Much Most Darling

Why we love this roasted vegetable recipe

First and foremost, the flavors are phenomenal! The rich caramel flavors in California prunes pair beautifully with your favorite fall veggies. Since the prep on this sheet pan supper only uses one sheetpan, one cutting board, and one bowl, clean up is a breeze. The last thing we want to do after enjoying a delicious dinner is spend hours doing dishes!

Switch things up

We love this roasted vegetable recipe, but part of the beauty of sheet pan suppers is that they’re totally customizable. Try swapping out butternut squash for pumpkin, carrots or sweetpotatoes. No Brussels sprouts? Try broccoli instead. There’s no wrong combination – and they’re all sure to be delicious.

Delicious + Nutritious

Did you know that prunes are a superfood? They’re great for digestive health and bone health. What’s more – they work equally well in sweet recipes, like our Chocolate Fudge Cake, and savory recipes, like this Roasted Vegetable recipe. If you’re not eating prunes everyday…..well, maybe you should be!

Cubes of Fall Veggies on a Sheet Pan

Fall Roasted Vegetables with Prunes + Proscuitto

Shannon, Much Most Darling
Enjoy fall's best flavors in this simple sheet pan recipe for roasted vegetables with California Prunes and prosciutto. This easy recipe from Much Most Darling will leave your tastebuds satisfied.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Entree, Lunch, Side Dish
Cuisine Holiday, Quick & Easy
Servings 4
Calories 215 kcal

Ingredients
 
 

  • 4 cups cubed butternut squash
  • 4 cups chopped Brussels sprouts
  • 1 cup California Prunes roughly chopped
  • 3 ounces prosciutto roughly chopped
  • 1 TBSP minced garlic
  • 1-2 TBSP chopped rosemary
  • Olive oil
  • Salt

Instructions
 

  • Preheat oven to 400F (205C).
  • Add butternut squash and Brussels to a medium-size bowl. Toss with olive oil, garlic, rosemary and salt.
  • Pour squash and Brussels onto sheet pan. Add chopped prunes and prosciutto, and mix. Spread out evenly across pan.
  • Cook for 40 minutes on 400F (205C), or until desired roast has been achieved.

Notes

With one bowl, one cutting board, and one sheet pan to clean up after, could dish duty get any easier? For more easy recipes, check out this roundup of healthy and quick dinner ideas!

Nutrition

Calories: 215kcalCarbohydrates: 52gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 1mgSodium: 42mgPotassium: 1164mgFiber: 9gSugar: 22gVitamin A: 15901IUVitamin C: 105mgCalcium: 126mgIron: 3mg
Keyword fall, Much Most Darling, roasted vegetables, sheet pan
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